Pasta and White Bean Salad with Roasted Broccoli Florets
Serving Size:
8-10
 
Ingredients
  • 1, 16 oz. bag small pasta such as fusilli, penne or cavatappi
  • 1, 12 oz. bag fresh broccoli florets
  • 1 cup plus 2 Tbsp. olive oil, divided
  • 1 Tbsp. Dale’s Buttery Steakhouse blend seasoning, divided
  • ½ tsp. ground black pepper, divided
  • 2 medium lemons, zested and juiced
  • ¼ cup chopped fresh parsley
  • 1 large shallot, finely chopped
  • 2 Tbsp. whole grain Dijon mustard
  • ¼ cup apple cider vinegar
  • 2 tsp. Honey
  • 1, 15.5 oz. can cannellini beans, rinsed and drained
  • 1 cup thinly sliced red onion
  • ¾ cup shaved Parmesan cheese, divided
Directions
  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. 
  2. Bring a large pot of salted water to a boil over high heat. Once water boils, add pasta of choice, stir and cook according to package directions for al dente pasta. Drain, retaining ½ cup of pasta water, and without rinsing pasta, spread cooked pasta on a rimmed baking sheet to cool slightly. Drizzle pasta with 1 tablespoon olive oil and stir to coat evenly in oil. Set aside. 
  3. In a large bowl, combine broccoli florets, 1 tablespoon olive oil, 1 teaspoon Dale’s Buttery Steakhouse seasoning blend and ¼ teaspoon black pepper; toss to coat broccoli evenly in oil and seasonings. Spread broccoli in an even layer on prepared baking sheet; place in preheated oven and roast for 18-22 minutes, or until beginning to get tender, but still retaining some texture.
  4. Meanwhile, in the same large bowl, whisk together ¾ cup of the lemon juice, the lemon zest, parsley, chopped shallots, mustard, vinegar, honey, remaining cup of oil, remaining 2 teaspoons of Dale’s Buttery Steakhouse seasoning, and remaining ¼ teaspoon of pepper. Set aside.
  5. When broccoli is just tender, turn oven to broil and cook another 1-2 minutes, or until broccoli is slightly crisped and somewhat charred on the edges. Remove from oven and allow to cool slightly. 
  6. When ready to serve, add cooked pasta, white beans, broccoli and red onion to the bowl with the dressing, stirring to coat all ingredients evenly. If you want a more loose consistency, add reserved pasta water by tablespoons until desired consistency is achieved. Add half of the shaved Parmesan cheese to the bowl, toss, and taste to adjust seasonings as desired. Top with remaining Parmesan cheese and serve. Enjoy!