Recipes

Herbed Anchovy Pasta Salad
  • Ingredients
  • 1/2 pound each dry medium and small shells
  • 1 cup coarsely chopped broccoli florets
  • 1/2 cup chopped scallions OR red onion
  • 3/4 cup julienne-sliced carrots
  • 3/4 cup roasted red peppers, coarsely chopped
  • 1 cup Herbed Anchovy Pesto (page 45)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/3 cup wine vinegar
  • fresh basil or chopped walnuts for garnish
Directions
  1. Cook the shells until al dente
  2. Rinse in cold water and drain
  3. Place in a large ceramic serving bowl and set aside. To make dressing, whisk together pesto, oil, lemon juice, and vinegar
  4. Meanwhile, cook broc- coli in the microwave on high, covered with plastic wrap, for 1 minute
  5. Add broccoli, onions, carrots, and peppers to the pasta and mix gently
  6. Stir in dressing and mix
  7. Garnish with fresh basil leaves or nuts and serve immediately
  8. Serves 6 to 8.


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