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Broccoli and Tomato Pasta Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 6 minutes
- Total
- 25 min
- Yield
- 4.00 - serving(s)
Categories
- Salad
Cuisine
- Fusion
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Broccoli and Tomato Pasta Salad brings together 1/2 cup olive oil, 2 cups small broccoli florets, 1/2 lb pasta, cooked,drained and cooled in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1/2 cup olive oil
- 2 cups small broccoli florets
- 1/2 lb pasta, cooked,drained and cooled
- 2 kiwi fruits, sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1 pint sliced strawberry
- 1 cup cherry tomatoes
- 1 tablespoon bacon bits
- 2 tablespoons red wine vinegar
- 1 cup crumbled feta cheese
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Instructions
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.
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