Broccoli Cherry Tomato Pasta Salad Food

BOW TIE PASTA WITH BROCCOLI AND TOMATOES

Steps:

• Prepare pasta according to package directions and drain completely.
• Steam broccoli until fork tender, drain completely.
• Cut tomatoes in half.
• In skillet over medium heat melt butter in olive oil.
• Add garlic and cook for 2-3 minutes.
• Put the prepared pasta in skillet and toss to coat.
• Add the tomatoes and toss for 2-3 minutes.
• Add the broccoli and toss 1-2 minutes.
• Salt and Pepper to taste.
• Sprinkle with Grated Parmensa Cheese.

BROCCOLI AND CHERRY TOMATO SALAD

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes.
• Transfer to large bowl and cool.
• Add tomatoes.
• Place mustard in small bowl.
• Gradually whisk in vinegar, then oil.
• Mix in oregano.
• Add to salad and toss to coat.
• Season with salt and pepper.
• Can be made 6 hours ahead.
• Cover, chill.

BROCCOLI AND TOMATO PASTA SALAD

Steps:

• Heat 1/4 cup oil in skillet over med.
• high heat.
• Add broccoli, onion, garlic and basil and cook until broccoli is crisp-tender (6 minutes).
• Remove from heat and cool.
• Put broccoli mixture and pasta in bowl and toss.
• Add fruit (strawberries and kiwi), tomatoes and bacon bits and toss again.
• Mix together remaining oil and vinegar and pour over salad.
• Toss.
• Crumble feta cheese over top of salad and toss.
• Refrigerate until ready to serve.

TOMATO, BROCCOLI AND PASTA SALAD

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.

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

BROCCOLI, CHERRY TOMATO, & PASTA SALAD

Steps:

• To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
• Set remaining herb mixture aside.
• To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
• Drop 2 garlic cloves through the food chute with food processor on; process until minced.
• Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
• Stir in feta.
• To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
• Cool.
• Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
• Pour dressing over salad; toss well.
• Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
• 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
• 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
• 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.