Grilled Broccoli and Pepperoncini Pasta Salad

Serving Size: 4-6

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients:

1 lb. Pappardelle’s Italian Pepperoncini Sea Shell
1/4 cup lemon juice
Salt & pepper, to taste
1 Tbsp. fresh oregano, finely chopped
1 Tbsp. nutritional yeast
1 tsp. honey
1 clove garlic, minced
1/2 cup extra-virgin olive oil, plus more, to taste
1 bunch broccoli
1 small red onion, finely chopped
1/2 cup pitted olives, halved
1/2 cup pepperoncini peppers, chopped
1/2 cup roasted red peppers, sliced
1 cup fresh basil
1/2 cup crumbled feta cheese

Instructions:

Preheat grill to high.
In a small bowl, whisk together lemon juice, salt & pepper, oregano, nutritional yeast, 1 Tbsp. water, honey, garlic, and 1⁄2 cup olive oil.
In a medium bowl, toss broccoli with olive oil and salt & pepper. Once coated, transfer to grill and close lid. Let char for about 2-3 minutes per side. Place back in bowl and cover, allowing to steam for 5 minutes. Once steamed, cut broccoli into florets.
Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Rinse with cold water and drain, then place in a large bowl.
Roughly chop grilled broccoli and add to pasta. Add red onion, olives, pepperoncini, roasted red peppers, basil and feta cheese. Season with salt & pepper and add lemon oregano dressing. Toss well to combine and adjust seasoning as necessary. Enjoy!