Mediterranean Broccoli Pasta Salad
- August 23, 2021
Mediterranean Broccoli Pasta Salad Trusted Brands
- 8 ounces whole-wheat farfalle pasta
- 6 cups broccoli florets
- ½ cup chopped red bell pepper
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- ¾ cup mayonnaise
- ½ cup finely chopped sun-dried tomatoes in oil, drained
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- Step 1
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.
- Step 2
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.
To make ahead: Refrigerate in an airtight container for up to 1 day.
Serving Size: about 1 cup
222 calories; protein 5.2g; carbohydrates 21.9g; dietary fiber 3.6g; sugars 1.4g; fat 13.7g; saturated fat 2.1g; cholesterol 7mg; vitamin a iu 1704.6IU; vitamin c 56.8mg; folate 52mcg; calcium 39.8mg; iron 1.5mg; magnesium 50.5mg; potassium 312.2mg; sodium 250.5mg; thiamin 0.2mg.
2 1/2 fat, 1 starch, 1 vegetable