Broccoli & Kidney Bean Pasta Salad by Chef Vineet Bhatia
Ingredients
Salad:
1 large cup broccoli cut into small florets
1/2 cup of red pepper, diced
1/2 cup orange pepper, diced
1/2 medium-size red onion, diced
2 tablespoon oil
salt
cracked black pepper pepper
3/4 cup kidney beans, boiled (canned work well too)
2 cup pasta, boiled and cooled
In a roasting tray place the broccoli florets, diced vegetable, seasoned drizzle oil on it.
Roast in a preheated oven at 180 C / 350 F for 8-10 minutes or till the vegetable lightly char.
Remove and cool.
Dressing:
3 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika powder
Salt
Cracked black pepper
Put all the ingredients in a bowl and whisk till smooth dressing is formed.
ASSEMBLY:
Add the cooked pasta and the kidney beans in the dressing and lightly toss them together.
Add the roasted vegetables to the pasta (reserve some for garnish) and toss well, transfer to a salad bowl and garnish with the roasted vegetables.
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