Broccoli, Tomato, and Spinach Pasta Salad
1/4 cup chicken broth or oil
2 cups small broccoli florets
1 red or yellow bell pepper, diced
4 scallions, sliced
1 garlic clove, minced
1/4 lb fresh spinach, leaves torn into chunks and stems removed
1 lb tricolor fusilli, cooked and cooled
1 cup chopped, ripe tomatoes
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 TB balsamic (or red wine) vinegar
1/2 cup (or more to taste) parmesan cheese
Heat broth in large nonstick skillet over medium-high heat. Add
broccoli, pepper, scallions, and garlic. Stir until broccoli is
just crisp tender, about 5 minutes.
Remove from heat and toss with fusilli and spinach.
Mix in tomatoes, olive oil, and vinegar.
If making a day ahead, refrigerate salad. Before serving, add
fresh basil and parmesan cheese.