Broccoli Rabe Pesto Pasta Salad
Broccoli Rabe Pesto Pasta Salad. Pasta salad season is our favorite season. This Italian style antipasto inspired pasta salad is light, refreshing, and delicious. This one has all your favorite antipasto ingredients…grilled broccoli rabe, prosciutto, tomatoes, fresh mozzarella, avocado, and basil. Loaded and delicious !!
Ok so one of my favorite foods in the summer has got to be pasta salads. I love how creative you can get with all the fresh summer ingredients and they’re almost like a lighter version of pasta. I don’t know they just seem like a refreshing alternative to a creamy pasta dish which is perfect for summer.
I love this one because it’s kind of like antipasto in the form of a pasta salad. Obviously there are so many ways to incorporate antipasto ingredients into a pasta salad, but I think this one is super fresh and unique. There’s all that crispy broccoli rabe, the cherry tomatoes, the fresh mozzarella, the prosciutto, the avocado, and the basil. I know avocado isn’t exactly an antipasto ingredient, but trust me just add it.
Then everything is tossed in pesto which is the perfectly light and refreshing summer sauce to use in pasta salad. Just a super delicious combination of flavors all around.
This week we are at the beach, so of course we are making alllll the summery foods including this pasta salad. And the weather has been so nice everyday which is bitter sweet because I am working. But I decided to take a half day once again on Thursday so my short week is becoming just a littttleeee shorter. And I plan on going to the beach and enjoying it…cheers !!
Ingredients
For the Pesto
1 bunch broccoli rabe trimmed
1/3 cup walnuts
1 garlic clove
1/3 cup olive oil
1/2 teaspoon red pepper flakes
1/3 cup pecorino romano cheese
salt and pepper
For the Pasta Salad
1 pound short cut pasta
1 bunch broccoli rabe
2 - 3 tablespoons olive oil
salt, pepper, and red pepper flakes
broccoli rabe pesto
8 ounces mozzarella balls
10 ounces tri-color cherry tomatoes; halved
1/2 cup fresh basil leaves
1 avocado; sliced
3 ounces parma prosciutto
extra olive oil for drizzling
Directions
For the Pesto. In a large pot of salted water, blanch the broccoli rabe. Drain and let cool. Squeeze out excess water and add to a food processor. Add the walnuts, garlic, olive oil, and red pepper flakes. Process until finely chopped. Add the pecorino cheese and pulse until incorporated. Season with salt and pepper. Scrape into a bowl and set aside.
Cook the pasta. Drain, saving 1 cup of pasta water.
Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, add the broccoli rabe, olive oil, salt, pepper, and red pepper flakes. Mix well to coat. Cook for about 10 minutes.
Add the broccoli rabe to the cooked pasta. Add the pesto, mozzarella, tomatoes, and basil. Toss to combine. Topped with avocado and prosciutto. Add pasta water as needed. Drizzle with extra olive oil and sprinkle with salt and pepper if needed.
