Pasta and Broccoli Salad
Broccoli is one of the most harmonious additions to pasta salad. Try this in the menu with Pizza Margherita (page 154).
Recipe information
Yield
6 servings
Ingredients
8 ounces pasta, any small shape (rotini, gemelli, or medium shells work well)
2 medium or large broccoli crowns, cut into bite-size pieces, steamed until tender-crisp, and rinsed until cool
1/2 cup pitted black olives, halved
1 medium red bell pepper, cut into short thin strips
1/3 cup natural low-fat vinaigrette, or as needed
Salt and freshly ground pepper to taste
Preparation
Step 1
Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.
Step 2
Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.
nutrition information
Step 3
Calories: 94
Step 4
Total Fat: 5g
Step 5
Protein: 2g
Step 6
Carbohydrate: 11g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 203mg
