Roasted broccoli and pasta salad is a great side dish for any picnic! It can also be served as a main dish with some grilled chicken or fish.
This is 100% the best picnic ever!
– water – 1 pound pasta – 12 oz bacon – pinch black pepper – 1 head broccoli – 2 tbsp olive oil – pinch of salt Dressing: – Around ½ cup bacon fat – ¼ cup malt vinegar – 1 tbsp mustard Broccoli coating: – 1 cup bread crumbs – zest of 1 lemon – 2 tsp garlic powder – ½ tsp cayenne pepper – 1 tbsp melted butter
In a large pot with boiled salted water, cook the pasta. Drain and let it cool for a few minutes. Cut the bacon into small pieces. Heat a large skillet over medium heat. Add the bacon, previously cut in cubes, season it with black pepper and cook until golden and crisp. Remove the bacon from the pan. You can place it on a plate with paper to get out the oils.
In a small bowl pour the bacon fat and let it cool slightly. In the same bowl add the vinegar and mustard and stir to combine. Cut the broccoli into small florets and then arrange them into one layer on the baking sheet previously prepared with parchment paper. Pour with the olive oil and season with salt and black pepper. Bake in the preheated oven at 400°F (205°C) for about 20 minutes or until lightly golden and tender.
In another bowl make the coating for the broccoli by mixing together the breadcrumbs, lemon zest, garlic powder and cayenne pepper. Stir until everything is combined and add the melted butter. Once the broccoli gets soft pour the coating mixture on then return to the oven for about 5 minutes more.