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Pasta Salad with Rocotta Salata and Broccoli

Submitted by: Erin Miller


Cut broccoli into 1 inch pieces after trimming stalks away.  Steam broccoli covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shok, and then drain.  Combine pasta and broccoli in a bowl.

Return pan to stove over low heat and saute shallots and garlic in oil for 2 minutes.  Pour warm oil over pasta and broccoli mixture.  Crumble ricotta salata over pasta.  Sprinkle the pasta with thyme, salt, pepper, and toss to compine.  Adjust seasoning and garnish with halved grape tomatoes.


2 bundles broccoli
1/2 pound cavatappi (twists) pasta, cooked to al dente
1 shallot
3 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/3 to 1/2 pound wedge ricotta salata
2 tablespoons fresh thyme
coarse salt and pepper
1/2 pint grape tomatoes, halved

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