Ingredients Serving: 6 - 8
- 10oz/300g of whole wheat bowties (or your choice of pasta)
- a couple handfuls of arugula
- 8-10 figs, sliced in half
- 2 tbsp olive oil
- 1 small broccoli head chopped into florets
- 1 small red onion, thinly sliced
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- micro-greens
- balsamic glaze (to drizzle on top/optional)
- salt and ground fresh pepper (to taste)
Sauce
- 2 tbsp balsamic vinegar
-1/3 cup olive oil
- 3 tsp dijon mustard
- 1 clove garlic, minced
- salt & fresh ground pepper to taste
Instructions
Preheat oven to 400f/205c
In a medium size pot, bring water to boil and cook the pasta according to the instructions, once cooked, rinse in a colander under cold water and sit aside.
Next prep the broccoli, toss the broccoli in olive oil and season with salt and pepper, then place evenly on a baking trey and bake for about 15 - 20 minutes or until the edges of the broccoli are slightly brown and crisp.
While the broccoli is in the oven, make your sauce. whisk together all the ingredients in a bowl, taste and adjust to personal preference.
In a large bowl mix together the pasta and the sauce, tossing well. Then add the arugula, broccoli, walnuts, dried cranberries, onion and micro greens and figs, and toss then drizzle with balsamic glaze and your pasta salad is ready to be served. Enjoy!
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