Broccoli, Pasta, and Pesto Salad 🥦🍝
Overview:
If you’re looking for a refreshing dish that celebrates the vibrant flavors of spring and summer, look no further than this delightful Broccoli, Pasta, and Pesto Salad! Bursting with wholesome ingredients and tossed in a tangy pesto dressing, this salad is perfect for lunch or as a satisfying snack. With just under 30 minutes of preparation time, it’s a quick and easy recipe that’s sure to become a favorite in your kitchen. Plus, it’s a great way to sneak in some extra greens, making it ideal for both kids and adults alike!
Ingredients:
- 2 cups pasta (of your choice)
- 2 cups cooked chicken or turkey, diced
- 2 cups broccoli florets, blanched
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 cup fresh basil leaves
- 2-3 cloves garlic
- 1 cup fat-free mayonnaise
- 1 tablespoon low-fat mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions:
| Step | Description |
|---|---|
| 1 | Cook and Drain Pasta: Begin by cooking the pasta according to package instructions until it’s al dente. Once cooked, drain the pasta and allow it to cool completely. |
| 2 | Combine Ingredients: In a large bowl, combine the cooled pasta, diced chicken or turkey, blanched broccoli florets, shredded mozzarella cheese, and grated parmesan cheese. Mix well to evenly distribute the ingredients. |
| 3 | Prepare Pesto Dressing: In a food processor or blender, add the fresh basil leaves and garlic cloves. Pulse until finely chopped and well combined. |
| 4 | Add Mayo and Lemon Juice: To the basil and garlic mixture, add the fat-free mayonnaise, low-fat mayonnaise, and lemon juice. Blend until you have a smooth and creamy pesto dressing. |
| 5 | Mix Dressing with Pasta: Pour the pesto dressing over the pasta mixture in the bowl. Gently toss everything together until the pasta and ingredients are evenly coated with the dressing. |
| 6 | Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 4 hours to allow the flavors to meld together. During the last 30 minutes of chilling time, give the salad a gentle toss to ensure everything is well combined. |
| 7 | Serve: Once chilled, remove the salad from the refrigerator and give it a final toss. For an extra pop of color and flavor, serve the salad with cherry tomatoes, cut in halves, on the side. Enjoy your refreshing Broccoli, Pasta, and Pesto Salad! |
Nutritional Information:
- Calories: 257.8 per serving
- Fat Content: 9.8g
- Saturated Fat Content: 4.8g
- Cholesterol Content: 43.5mg
- Sodium Content: 1149.7mg
- Carbohydrate Content: 23.5g
- Fiber Content: 1.5g
- Sugar Content: 3.1g
- Protein Content: 18.7g
Recipe Notes:
- Feel free to customize this salad according to your preferences! You can add additional vegetables like cherry tomatoes, bell peppers, or even olives for extra flavor and texture.
- If you’re vegetarian, you can omit the chicken or turkey and add more vegetables or even some cooked chickpeas or tofu for protein.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.
- Experiment with different types of pasta to change up the texture of the salad. Fusilli, penne, or farfalle are all great options.
- Don’t skip the chilling time! Allowing the salad to rest in the refrigerator not only enhances the flavors but also allows the dressing to thoroughly coat the ingredients.
