Finding a new, at least for me, type of pasta, was a good enough reason to think about making pasta salad, which I haven’t made much during the extra hot days of summer.
This type of pasta, called “Mafalda” looks like a mini version of the larger lasagna pasta sheets, with their crinkly edges. I thought this unique shape could work well in a salad.
Now, all that was needed was to start adding ingredients to the bowl of cooked pasta. Adding fresh, lightly steamed broccoli to the bowl, was done mostly for its nutritional values, but at the same time, for its bright green color, and its crispy texture. This was achieved by lightly steaming not only the florets, but also by peeling the stem, cutting it to small pieces, and using them as well.
This was followed by adding a mix of Mediterranean ingredients – olive oil, oil cured black olives, sun dried tomatoes, capers and pickled Lupini beans. The last added another type of crunch to the salad, along with another layer of briny acidity, besides the capers. This was also enhanced by adding salty-acidic crumbled goat Feta cheese to the mix.
For a hint of sweetness, and another level of light acidity and pleasant aroma, I finished seasoning the salad with a bit of honey and white wine vinegar.
This tasty and healthy salad can be served as a main dish for lunch, or as part of a brunch buffet table. Try it and enjoy.
Notes:
* Lupini beans are yellow legumes, which are high in protein. Preparing them is quite a lengthy process, as they are quite bitter and require repeated soaking and cooking. The jarred version I’ve used here is ready to use, with a nice slightly acidic/salty flavor. It can be found in the Italian ingredients section, or online.
* If not serving the salad soon after preparing, add the vinegar just before serving, as otherwise, it can alter the bright green color of the broccoli into an unappetizing khaki-yellowish color.
* If not serving soon after steaming the broccoli, plunge it into a bowl of ice water for a couple of minutes, to keep its bright green color. Drain well before adding to the salad.
Makes: 2-4
Prep time: 15 minutes
Ingredients:
2 cups Mafalda pasta
1 medium head of broccoli
¼ cup sun dried tomatoes, roughly cut
½ tsp salt
¼ tsp freshly ground four peppers mix
2 Tbs olive oil
1 Tbs drained capers
About 10 oil cured black olives
About 20 lupini beans (see notes)
3.5 oz (100 grams) goat Feta cheese, crumbled
1 tsp honey
1-2 tsp white wine vinegar
- Cook the pasta according to the package instructions. Drain and place in a medium bowl.
- Cut the broccoli into small florets. Peel the stem and cut into small cubes. Sprinkle a bit of salt over, add a bit of water and steam for 3 minutes, in a pot (or in the microwave), just until it changed color to bright green, and still keeps its crispiness. Let cool a bit, and add to the bowl (see notes).
- Add the sun-dried tomatoes, salt, pepper, and the olive oil, and mix to combine.
- Pit and roughly cut the olives, and peel the lupini beans. Add both into the bowl, along with the capers, and mix again.
- Add the crumbled Feta cheese, honey and vinegar (see notes). Mix lightly, taste and adjust seasoning. Serve at room temperature.
Love pasta salads because of all the different ingredients you can use – your version looks “tasty” 🙂
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Same here Judi! Pasta salads are so versatile. This one was extra tasty, so it was worth documenting. 🙂
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This is a lovely pasta shape, I’ll have to look for it. There’s nothing about this dish that I wouldn’t love! Let’s think summer a little longer…
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Thank you Dorothy. This salad was perfect for a light lunch. I really liked this pasta shape, and can think of so many ways of using it.
I’m more tolerate of summer as it is right now – a lot less hot and humid, and with fall on the horizon! 🙂
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I’ve made pasta salads lately for lunch! Adding beans, one of my diet items to help lower my cholesterol that has creeped up in past months. Broccoli sounds like a great addition to consider! Your salad looks delicious!
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Thank you Lisa, I’m glad you liked this version. It was so light and tasty, and perfect for lunch.
I actually posted a recipe with beans a couple of years ago. Here, the Lupini beans added a nice texture and additional protein. So many options to choose from! 🙂
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I love salads period. I found some new healthy gluten free noodles at Costo, so now I’m getting creative again!
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Sounds good! 🙂
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I finally used up the last of my Royal Corona Beans, but this would have been the perfect use for them.
https://www.ranchogordo.com/collections/heirloom-beans/products/royal-corona-bean
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Guess you’ll need to buy more and try! 🙂
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Looks so delicious!
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Thank you Aletta, it was! 🙂
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Pasta Salads are so unique and filling, not to mention “food at first sigh”. 👀🍃😋
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They definitely are! 🙂
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What a colorful and healthy dish, Ronit —with all our favorite veggies, too. I know this will taste wonderful with our local goat feta!
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Thank you David, this was indeed a healthy and salad.
No doubt local goat feta cheese would be perfect in the mix! 🙂
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Wonderful recipe Ronit. I so like those ruffled little beauties of pasta. I think they ratchet up everything a notch.
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Thank you Bernadette, this was a very tasty salad, and this special type of pasta was perfect for tit.
I’m now thinking about other ways of using it. 🙂
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Love this! I know I’ve had this shape just because I always try and buy new shapes when they pop up. It’s really fun. I love what you did here! Great pasta salad.
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Thank you Mimi, I’m glad you liked the salad.
This type of pasta was new to me, so I had to give it a try. It worked so well here,. I’m now looking for more ways of using it. 🙂
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This is a really nice pasta salad. The lupine beans ( I need to do some research, very interesting) love they add a salty briny flavor to the salad-similar to capers? This would be perfect for these long summer days-Here in Florida summer seems to go on forever (laugh). Thank you for sharing this recipe.
Velva
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Thank you Velva, I’m glad you liked the salad. It was fresh and tasty, and indeed perfect for warm weather.
As for Lupini beans, they have a crunchy texture and similar to capers only in the fact that they are both pickled. They are high in protein, so they make an excellent addition to any salad. They also make a tasty snack, especially with drinks. 🙂
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I always make a pasta salad but I love this recipe. I have so many jars of capers ..I will add this to your recipe.
Thanks Anita
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Thank you Anita, there are so many tasty recipes for pasta salad, yet there’s always room for more! I’m glad you liked this one, and hope you’ll enjoy it. 🙂
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A lovely pasta salad! Colourful and must be good too! 👍
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Thank you Antonella, this salad was indeed colorful and tasty. I’m glad you liked it! 🙂
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This sounds delicious Ronit. Not a pasta fan so i could use quinoa instead … which I often do.
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Thank you Sherry, I’m glad you liked the salad. Using quinoa instead of pasta is a great idea. I hope you’ll enjoy this tasty combination. 🙂
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Delicious 😋
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Thank you Priti. 🙂
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💐💐💐
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Wonderfull salad..!
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Thank you! 🙂
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