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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my favorite dish to take to pot-luck dinners or family reunions. It travels well in the cooler, and the flavors get better the next day. This is also a great side salad for summer cookouts! Sometimes I substitute dried cranberries for the raisins, or use half broccoli, half cauliflower. Ingredients:
1 cup small broccoli floret |
1 1/4 cups small cooked whole wheat shell pasta |
1/2 cup raisins |
1/3 cup chopped red onion |
1/4 cup cooked turkey bacon |
1/4 cup sunflower seeds |
1/3 cup fat-free mayonnaise |
1 tablespoon cider vinegar |
1/2 teaspoon sugar substitute, such as splenda |
Directions:
1. Cut turkey bacon into 1/2 inch strips, brown and drain well.
2. Cook pasta and drain, then rinse in cold water until the pasta is cooled.
3. In a large bowl, mix chopped broccoli, pasta, raisins, onion, cooled bacon, and sunflower seeds.
4. In a small bowl, mix mayonnaise, vinegar and Splenda until well blended.
5. Pour dressing over salad and toss until well coated.
6. Chill for at least 30 minutes before serving.
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