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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Here's a healthy salad full of fresh vegetables, tender pasta and zippy, homemade vinaigrette dressing. It's a perfect accompaniment for lean meat or fish. Ingredients:
2 cups uncooked bow tie pasta |
2 cups fresh broccoli florets |
1 cup fresh cauliflowerets |
1 medium sweet red pepper, chopped |
1/2 cup cherry tomatoes, halved |
1/2 cup chopped pitted green olives |
1 jar (4-1/2 ounces) marinated artichoke hearts, drained |
1/4 cup unsalted sunflower kernels |
1/4 cup minced fresh basil |
1/4 cup oil-packed sun-dried tomatoes, chopped, optional |
vinaigrette: |
1/2 cup olive oil |
1/4 cup balsamic vinegar |
2 tablespoons lemon juice |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small saucepan, bring 1 in. of water to a boil. Add broccoli and cauliflower; cook for 2-3 minutes. Drain and immediately place vegetables in ice water; drain and pat dry. Drain pasta and rinse in cold water.
2. In a large salad bowl, combine the pasta, broccoli mixture, red pepper, cherry tomatoes, olives, artichokes, sunflower kernels, basil and sun-dried tomatoes if desired.
3. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 9 servings.
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