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Broccoli and Pasta Salad

Broccoli Pasta Salad

Instead of slaving in the kitchen to get a hot meal on the table try this Broccoli and Pasta Salad Recipe. Toss in some diced chicken or steak, crumbled bacon, feta cheese… whatever sounds delicious. Throw it in a cooler and head out with the family or friends on an adventure. Whatever you decide to do, this is one recipe that will make it even better. Just be sure to keep it on ice! You can find a printable version of this recipe below.

Broccoli and Pasta Salad Recipe

Ingredients:

Salad:

  • 1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
  • 1 head broccoli, florets only
  • 1 red bell pepper, core removed and cut into thin slices
  • 1 yellow bell pepper, core removed and cut into thin slices
  • 4 sliced preserved, salt-cured lemon, finely chopped including rinds
  • 1/4 cup dried cranberries [optional]

Dressing:

  • 1 cup traditional Greek yogurt (full fat)
  • 2 cloves garlic, finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper, to taste

Directions:

Broccoli Pasta Salad

In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.

Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.

In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.

Broccoli Pasta Salad

 

Broccoli and Pasta Salad
 
Ingredients
  • Salad:
  • 1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
  • 1 head broccoli, florets only
  • 1 red bell pepper, core removed and cut into thin slices
  • 1 yellow bell pepper, core removed and cut into thin slices
  • 4 sliced preserved, salt-cured lemon, finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Dressing:
  • 1 cup traditional Greek yogurt (full fat)
  • 2 cloves garlic, finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper, to taste
Instructions
  1. In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.

  2. Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.

  3. In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.

 

Broccoli Pasta Salad

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Written by Amber

Amber is a 30 something country girl who is a habitual optimist, animal lover, reluctant foodie, and adventure seeker.