Italian Broccoli Pasta Salad Recipe

Italian Broccoli Pasta Salad Recipe
Italian Broccoli Pasta Salad Recipe photo by Taste of Home
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Italian Broccoli Pasta Salad Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

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.
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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Italian Pasta Salad in Light & Tasty August/September 2004, p14

Nutritional Facts

3/4 cup: 0g sugar total.

  • 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
  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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Italian Pasta Salad in Light & Tasty August/September 2004, p14

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