Top Chef, Season 6, Episode 3, Elimination Challenge

4-6 Servings

• 1 lb dry farfalle pasta
• 1 cup artichoke hearts, canned and marinated
• 1 cup roasted red peppers, thinly sliced
• ½ cup sun-dried tomato, sliced
•  ½ red onion, thinly sliced
• 1 teaspoon Italian seasoning
• 1 cup broccoli florets
• 1 cup red wine vinegar
• 1 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cup extra virgin olive oil
• 1 lemon, zested and juiced
• Kosher salt and pepper

1. Cook pasta in heavily salted boiling water until al dente. Drain well and toss with olive oil. Spread out on a sheet pan to cool.

2. Blanch broccoli in salted water until al dente. Cool on sheet pan.

3. Soak red onion slices in ice water for about 20 minutes.

4. For vinaigrette, whisk together red wine vinegar, honey, and mustard. While stirring continuously, gradually stream in olive oil to emulsify. Season with Italian seasoning, salt, and pepper.

5. Drain red onions from ice water and marinate with vinaigrette for additional 20 minutes.

6. Toss all ingredients together with lemon zest and lemon juice, and season with salt and pepper to taste.

To Serve:

1. Plate pasta salad.