Broccoli & Sun Dried Tomato Pasta Salad
We've loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.
We've loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.
Ingredients
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8 ounces whole-wheat farfalle pasta
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6 cups broccoli florets
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½ cup chopped red bell pepper
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¼ cup chopped red onion
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2 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh basil
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¾ cup mayonnaise
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½ cup finely chopped sun-dried tomatoes in oil, drained
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1 teaspoon lemon zest
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon crushed red pepper
Method
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Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.
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Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.
