Tomato, Broccoli, and Pasta Salad π π₯¦π
Overview:
Name: Tomato, Broccoli, and Pasta Salad
Cook Time: 10 minutes
Prep Time: 30 minutes
Total Time: 40 minutes
Description: A meal on its own, this salad is perfect for picnics and summer parties. The vibrant colors of the pasta add a lively touch, and it’s surprisingly light on the calories. This recipe is a cherished one from my sister, passed down through the years.
Recipe Information:
- Category: One Dish Meal
- Keywords: Lunch/Snacks, Vegetable, Brunch, < 60 Mins, Oven
- Calories: 338 per serving
- Fat Content: 19.6g
- Saturated Fat Content: 5.1g
- Cholesterol Content: 42.1mg
- Sodium Content: 217mg
- Carbohydrate Content: 29.1g
- Fiber Content: 2.3g
- Sugar Content: 3g
- Protein Content: 13.6g
Ingredients:
| Amount | Ingredient |
|---|---|
| 1/4 | Rigatoni pasta |
| 3 | Other pastas |
| 1 | Broccoli florets |
| 3 | Green onions |
| 1/4 | Roma tomatoes |
| 1/3 | Low-fat mozzarella cheese |
| 3 | Fresh parsley |
| 3 | Lemon juice |
| 2 | Water |
| 1 | Garlic |
| 1/4 | Dijon mustard |
| – | Olive oil |
| – | Black olives |
Instructions:
-
Cook Pasta: Begin by cooking the rigatoni pasta until it’s tender yet firm. This should take about 10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process.
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Prepare Broccoli: While the pasta is cooking, blanch the broccoli florets for 2 minutes in boiling water. This helps to retain their vibrant green color. After blanching, immediately drain the broccoli and rinse it under cold water. Pat dry with a towel and set aside.
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Combine Ingredients: In a large salad bowl, combine the cooked pasta, sliced green onions, diced roma tomatoes, and cubes of low-fat mozzarella cheese. Remember to keep the broccoli aside for now; we’ll add it later.
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Make Dressing: In a separate bowl, whisk together the lemon juice, water, minced garlic, Dijon mustard, and a drizzle of olive oil. Keep whisking until the dressing is well combined and emulsified.
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Toss Salad: Pour the dressing over the pasta and vegetable mixture in the salad bowl. Gently toss everything together until the dressing coats all the ingredients evenly.
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Season to Taste: Add a pinch of salt and a sprinkle of freshly ground black pepper to taste. Remember, you can always adjust the seasoning later, so start with a little and add more as needed.
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Chill and Serve: Cover the salad bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together. This salad can be made ahead and chilled for up to 4 hours.
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Serve Fresh: Just before serving, add the blanched broccoli florets to the salad. Toss everything together one more time to incorporate the broccoli with the rest of the salad.
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Enhanced Flavor: This Tomato, Broccoli, and Pasta Salad tastes even better the next day, as the flavors have had time to develop. The broccoli is added last to prevent it from losing its vibrant green color due to the acidity of the dressing.
Serving Suggestions:
- This salad makes a delightful lunch or snack, especially when paired with some crusty bread or garlic toast.
- For a heartier meal, serve alongside grilled chicken or shrimp.
- It’s also a fantastic side dish for brunch gatherings or as a light dinner option.
Tips:
- Colorful Pasta: Use a mix of different colored pastas to make the salad visually appealing. Tri-color rotini or farfalle work great!
- Make it Creamy: If you prefer a creamier salad, add a dollop of Greek yogurt or a splash of buttermilk to the dressing.
- Customize Veggies: Feel free to add more veggies like diced bell peppers, cucumbers, or even some blanched asparagus.
- Cheese Variations: Swap out the mozzarella for feta cheese or grated Parmesan for a different flavor profile.
Final Thoughts:
This Tomato, Broccoli, and Pasta Salad is not only a feast for the eyes with its vibrant colors, but also a delightful medley of flavors and textures. Whether you’re enjoying it on a sunny picnic day or serving it at a summer party, it’s sure to be a crowd-pleaser. ππ₯β¨
