THE ULTIMATE PASTA SALAD
The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.
Provided by Helene Rose-Carson
Categories Salad Pasta Salad
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
- Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 36.2 g, Cholesterol 31.5 mg, Fat 22.7 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 6.3 g, Sodium 572.1 mg, Sugar 2.7 g
MARINATED BROCCOLI, TOMATO & MOZZARELLA SALAD
Steps:
- Slice the bocconcini into quarters and place in a large bowl with the tomatoes.
- Mix all the dressing ingredients and pour over the tomatoes and bocconcini.
- Steam the broccoli for 7-10 minutes until just cooked (stems should be firm but easily pierced by a knife) and place into a bowl with ice water to cool down. Drain well and add to the tomatoes and bocconcini.
- Allow to marinade for 20 minutes up to 3 hours.
- Serve at room temperature.
CREAMY BROCCOLI SALAD
This scrumptious salad is the best tasting broccoli salad, and the dressing really makes it.
Provided by Mark Simma
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
- Mix bacon, broccoli, onion, and mozzarella cheese in a bowl.
- Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing is smooth; pour over broccoli mixture. Toss to coat.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 15.2 g, Cholesterol 32.4 mg, Fat 22.9 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 527.2 mg, Sugar 10.3 g
BROCCOLI PASTA
Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
- Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
- In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
TOMATO, BROCCOLI AND PASTA SALAD
A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down...
Provided by Valerie in Australia
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta until tender but firm.
- Drain and rinse under cold water.
- Wrap in paper towel and set aside.
- Blanch the broccoli for 2 minutes in boiling water.
- Drain and rinse in cold water and wrap in a towel.
- In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
- Pour over salad and toss till mixed.
- Add salt and pepper to taste.
- Refrigerate for 1 hour or up to 4 hours.
- Tastes even better the next day.
- The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.
BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.
Provided by David Tanis
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams
PEPPERONI, MOZZARELLA & BROCCOLI PASTA SALAD
Super easy, and so tasty. One of those "throw something together" dishes. Can also EASILY be made vegetarian.
Provided by TheBostonBean
Categories Vegetable
Time 27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cook pasta in boiling well salted water. DO NOT OVER COOK!
- 2. Steam broccoli until al dente (not soft, but NOT raw).
- 3. Add all ingredients in a large bowl. Make sure pasta is NOT hot or cheese.
- WILL melt.
- 4. Add Italian dressing to taste.
- 5. *Add any fresh lemon juice or salt or pepper as desired.
Nutrition Facts : Calories 402.2, Fat 17.3, SaturatedFat 6.5, Cholesterol 36.1, Sodium 730.1, Carbohydrate 49.6, Fiber 6.9, Sugar 1.9, Protein 13.8
BROCCOLI SALAD
This is always a HIT with guests. I make this everytime we have a get together and the bowl is always left empty!!
Provided by vincy bramblett
Categories Cheese
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
- Chop up top of broccoli into bite size pieces.
- Mix broccoli, onions, bacon and mozzarella in large bowl.
- In separate bowl combine vinegar, sugar and mayo.
- Pour over broccoli mixture and toss to coat.
- Best if made a day ahead.
Nutrition Facts : Calories 356.7, Fat 27.4, SaturatedFat 8.5, Cholesterol 43.5, Sodium 591.6, Carbohydrate 19.4, Fiber 1.3, Sugar 11.3, Protein 9.2
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