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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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It looks delicious and I plan to make it for a Church potluck that is coming up; although, I will probably leave out the cayenne pepper. *Note - this recipe calls for broccoli slaw which can be purchased in the salad section of the supermarket. Ingredients:
8 ounces bow tie pasta, cooked and cooled |
16 ounces broccoli (broccoli slaw, shredded) |
1 cup almonds, slivered |
1 cup cranberries, dried |
1/2 cup yogurt, plain lowfat |
1/4 cup mayonnaise, lowfat |
3 tablespoons cider vinegar |
1 tablespoon sugar |
1/4 teaspoon cayenne pepper |
salt and pepper, to taste |
Directions:
1. Cook pasta in boiling, salted water until al dente. Cool.
2. Add pasta, broccoli slaw, almonds, and dried cranberries to a large bowl. In a separate bowl, whisk together the yogurt, mayonnaise, cider vinegar, sugar, cayenne, salt and pepper. Add the dressing to the broccoli and stir to combine. Check seasonings and adjust.
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