Pasta And Broccoli Salad Recipe
Pasta and broccoli salad is a fresh and light pasta salad made with vegetables. With added cheese to taste, the pasta and broccoli salad is herbed with marjoram and flavored with garlic. Tossed and chilled, it also has nuts in it for an added crunch.
Ingredients
| 1 tablespoon Oriental sesame or peanut oil | ||
| Red wine vinegar | 1 1/2 Teaspoon | |
| Dried marjoram | 1 Teaspoon, crumbled | |
| Garlic | 1 Clove (5gm), minced | |
| Black pepper | 1/4 Teaspoon | |
| Broccoli florets | 1 Cup (16 tbs) | |
| 8 ounces elbow macaroni, fusilli, rotelle, or medium size pasta shells | ||
| 1 small sweet red pepper, cored, seeded, and cut into strips 2 inches long and 1/2 inch wide | ||
| 1 small yellow onion, sliced thin | ||
| 2 ounces Swiss cheese, cut into strips 2 inches long and 1/2 inch wide | ||
| Walnuts | 1 Tablespoon, chopped | |
Directions
To make the dressing, combine the sesame oil, vinegar, marjoram, garlic, and black pepper in a large heatproof bowl and whisk to mix; set aside.
Cook the broccoli for 3 minutes in a large kettle of boiling unsalted water; scoop out with a small strainer, shake to remove excess water, and add to the dressing.
In the same kettle of boiling water, cook the macaroni according to package directions, omitting the salt.
Drain well and add to the broccoli, along with the red pepper, onion, cheese, and walnuts.
Toss well, cover, and refrigerate until needed.
Cook the broccoli for 3 minutes in a large kettle of boiling unsalted water; scoop out with a small strainer, shake to remove excess water, and add to the dressing.
In the same kettle of boiling water, cook the macaroni according to package directions, omitting the salt.
Drain well and add to the broccoli, along with the red pepper, onion, cheese, and walnuts.
Toss well, cover, and refrigerate until needed.
Chef
