It's been awhile since I've made a salad meant for a packed lunch. And this version (from Power Foods (a.k.a. one of my most favorite cookbooks, for those of you just tuning in)) is a really great pasta salad. This healthy version trades the usual mayonnaise-based dressing for a light vinaigrette composed of extra-virgin olive oil, lemon juice, and balsamic vinegar.
Cook whole-wheat pasta until tender, adding small florets of broccoli about 1 minute before the end of cooking. Drain.
Meanwhile, whisk together extra-virgin olive oil (or flaxseed oil if you can find it), balsamic vinegar, fresh lemon juice, whole grain Dijon mustard, honey, minced garlic, and a bit of salt and fresh ground black pepper. Add pasta and broccoli, stirring to coat with dressing.
Mix in halved grape tomatoes, shredded red cabbage (or radicchio), and torn fresh basil. Oh, and I pulled meat off a rotisserie chicken to add to the salad for a little extra something. To make it more filling, although this is a pretty hearty salad. And good too.
Refrigerate and serve at room temperature.
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