Italian Broccoli Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I've served this dish at our children's graduation parties, and everyone has asked for the recipe, Loretta Conrey notes from Cedar Rapids, Iowa. The chilled pasta salad is perfect for a picnic or potluck. Dressed with a light coating of reduced-fat salad dressing, it's chock-full of good-for-you cauliflower, carrot and broccoli bits. Ingredients:
8 ounces uncooked spiral pasta |
2 cups fresh cauliflowerets |
1 cup fresh broccoli florets |
1/2 cup chopped carrot |
1 tablespoon water |
1 can (8 ounces) sliced water chestnuts, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/3 cup chopped onion |
1 cup creamy italian salad dressing |
1-1/2 teaspoons dill weed |
1/4 teaspoon salt |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a microwave-safe dish, combine the cauliflower, broccoli, carrot and water. Cover and microwave on high for 2-3 minutes. Immediately place vegetables in ice water. Drain and pat dry.
2. Drain pasta and rinse in cold water. In a large bowl, combine the pasta, vegetable mixture, water chestnuts, olives and onion. In a small bowl, combine the salad dressing, dill and salt. Pour over salad and toss to coat. Cover and refrigerate until chilled. Yield: 10 servings.
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