Cauliflower Confetti Pasta

Print Friendly

4 to 6 servings
From the Executive Kitchen of Salad Savoy Corp.:

2-1/2 pounds (1 to 2 heads) Carnival® Multi-Color Cauliflower, cut into 1-inch florets
2-1/2 cups packed fresh parsley leaves
2/3 cup olive oil
1 pound rotelle pasta
1 cup pimiento-stuffed olives, finely chopped
Salt to taste
Pepper to taste

  1. In a blender, purée the parsley with the oil.
  2. In a large steamer set over boiling water, cover and steam the cauliflower for 5 minutes, or until just tender.
  3. Meanwhile, cook the pasta until al dente; drain well and place in a large bowl.
  4. Toss the pasta with the parsley sauce, cauliflower, olives, salt, and pepper./li>

Leave a Reply