Taste of Home
Italian Broccoli Pasta Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 10 servings.
"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
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8 ounces uncooked spiral pasta
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2 cups fresh cauliflowerets
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1 cup fresh broccoli florets
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1/2 cup chopped carrot
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1 tablespoon water
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1 can (8 ounces) sliced water chestnuts, drained
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1/3 cup chopped onion
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1 cup creamy Italian salad dressing
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1-1/2 teaspoons dill weed
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1/4 teaspoon salt
Directions
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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.
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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.
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