This protein-packed recipe is perfect for summer potlucks or casual get-togethers at home. From its hearty hunks of cucumber and broccoli to its briny cubes of feta and tender slices of salami, this salad is truly a meal in a bowl.
Serves: 6 to 8
1 (1-pound) package KNOW Better Pasta
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
1 1/2 cups diced English cucumber
1 red bell pepper, stemmed, seeded and diced
1 cup Kalamata olives, pitted and halved
1 cup diced feta cheese
1 cup cooked broccoli florets
2/3 cup thinly sliced red onion
10 thin slices deli salami, quartered
1/2 cup diced extra-firm tofu
2 tablespoons minced fresh flat-leaf parsley
1 1/2 tablespoons minced fresh oregano
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook just until tender, 3 to 4 minutes. Drain immediately and then rinse under cool water. Drain well.
In a large bowl, whisk together the lemon juice, vinegar, garlic, salt, and pepper. While whisking, gradually pour in the olive oil to form a smooth vinaigrette. Add the cooked pasta, along with the cucumber, bell pepper, olives, feta, broccoli, onion, salami, tofu, parsley, and oregano. Mix well, then transfer to the refrigerator to chill for at least 1 hour before serving.