Tomato, Broccoli And Pasta Salad Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Rigatoni pasta/Other pasta1⁄4 Pound
 Broccoli florets3 Cup (48 tbs)
 Chopped green onion1 Cup (16 tbs)
 Tomatoes3 , cut into wedges
 Low fat mozzarella cheese1⁄4 Pound, cubed
 Minced parsley1⁄3 Cup (5.33 tbs)
For mustard vinaigrette
 Lemon juice3 Tablespoon
 Water3 Tablespoon
 Garlic2 Clove (10 gm), minced
 Dijon mustard1 Teaspoon
 Vegetable oil1⁄4 Cup (4 tbs)
 Ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1480 Calories from Fat 695

% Daily Value*

Total Fat 79 g121%

Saturated Fat 19.1 g95.6%

Trans Fat 0 g

Cholesterol 72.6 mg

Sodium 1271.4 mg53%

Total Carbohydrates 149 g49.8%

Dietary Fiber 16.6 g66.4%

Sugars 20.4 g

Protein 66 g131.5%

Vitamin A 574.2% Vitamin C 1123.3%

Calcium 134.6% Iron 73.6%

*Based on a 2000 Calorie diet

Directions

In large pot of boiling water, cook pasta until al dente (tender but firm).
Drain and rinse under cold water; drain again and set aside.
In another pot of boiling water, blanch broccoli for 2 minutes.
Drain and rinse under cold water.
Drain again and wrap in paper towel; set aside.
In salad bowl, combine pasta, green onions, tomatoes, cheese and parsley.
Mustard Vinaigrette: In food processor or mixing bowl, combine lemon juice, water, garlic, mustard and oil; mix well.
Pour over salad and toss to mix.
Add salt and pepper to taste.
Cover and refrigerate for 30 minutes or up to 4 hours.
Just before serving, add broccoli and toss to mix.
Quantcast