BROCCOLI PASTA SALAD
A simple pasta salad with fresh crisp broccoli, bacon and onion in a creamy homemade dressing!
Provided by Holly Nilsson
Categories Side Dish
Time 23m
Number Of Ingredients 12
Steps:
- Whisk dressing ingredients in a small bowl. Set aside.
- Cook pasta according to package directions. Drain and run under cold water.
- Add remaining ingredients to a larger bowl.
- Pour the prepared dressing over and mix well.
- Refrigerate for one hour before serving.
Nutrition Facts : Calories 424 kcal, Carbohydrate 33 g, Protein 9 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 302 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
GARLICKY SALAMI AND BROCCOLI PASTA SALAD
Loaded with salami, scallion and broccoli, this pasta salad gets a hit of spice from a quick red pepper and garlic oil dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 9
Steps:
- Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the salami and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
SUNNY'S QUICK STEAMED BROCCOLI SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the broccoli: Steam the broccoli according to the package directions.
- Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
- For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
- For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
- Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.
BROCCOLI PASTA SALAD
A quick and tasty pasta salad that can be served warm or cold.
Provided by Happy On My Hill
Categories Salad 100+ Pasta Salad Recipes Broccoli Pasta Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
- Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 32.2 g, Cholesterol 10.3 mg, Fat 12.8 g, Fiber 2.9 g, Protein 9.9 g, SaturatedFat 3.2 g, Sodium 141 mg, Sugar 2.3 g
BROCCOLI TAHINI PASTA SALAD
This healthy broccoli pasta salad is made with a tangy, vegan no-mayo tahini dressing - perfect for summer picnics!
Provided by Jeanine Donofrio
Categories Salad
Time 40m
Yield 4 to 6
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
- Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
- In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
- In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.
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.
RANCH BROCCOLI PASTA SALAD
Here's an easy summer salad for potlucks, ladies luncheons and picnics. Tricolor spiral pasta and broccoli florets are coated with a mild dressing and bits of bacon. Margie Shaw of Americus, Georgia sent the recipe.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pasta, broccoli and onion. In a small bowl, combine mayonnaise, milk, salad dressing mix and salt. Add to pasta mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon.
Nutrition Facts : Calories 215 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 523mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY BROCCOLI PASTA SALAD
Make and share this Creamy Broccoli Pasta Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rotini to desired doneness as directed on package.
- Drain; rinse with cold water until cool.
- Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well.
- In large bowl, combine broccoli, tomatoes, carrot and basil.
- Add cooked rotini; mix well.
- Add sour cream mixture; toss gently to mix thoroughly.
- Serve immediately, or cover and refrigerate until serving time.
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- Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- In large bowl, combine cooked pasta, bacon and all remaining salad ingredients. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 30 minutes to blend flavors.
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