Mediterranean Broccoli Pasta Salad
So light, so full of vegetables and flavors of the Mediterranean!
Ingredients:
- 8 ounces whole-wheat farfalle pasta
- 6 cups broccoli florets
- ½ cup chopped red bell pepper
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- ¾ cup mayonnaise
- ½ cup finely chopped sun-dried tomatoes in oil, drained
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
Directions:
Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.
Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.
Tips
To make ahead: Refrigerate in an airtight container for up to 1 day.
Article from: https://www.eatingwell.com/recipe/278020/mediterranean-broccoli-pasta-salad/
