TOMATO BROCCOLI SALAD
I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI AND TOMATO PASTA SALAD
Make and share this Broccoli and Tomato Pasta Salad recipe from Food.com.
Provided by ellie_
Categories Strawberry
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 cup oil in skillet over med.
- high heat.
- Add broccoli, onion, garlic and basil and cook until broccoli is crisp-tender (6 minutes).
- Remove from heat and cool.
- Put broccoli mixture and pasta in bowl and toss.
- Add fruit (strawberries and kiwi), tomatoes and bacon bits and toss again.
- Mix together remaining oil and vinegar and pour over salad.
- Toss.
- Crumble feta cheese over top of salad and toss.
- Refrigerate until ready to serve.
TOMATO, BROCCOLI AND PASTA SALAD
A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down...
Provided by Valerie in Australia
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta until tender but firm.
- Drain and rinse under cold water.
- Wrap in paper towel and set aside.
- Blanch the broccoli for 2 minutes in boiling water.
- Drain and rinse in cold water and wrap in a towel.
- In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
- Pour over salad and toss till mixed.
- Add salt and pepper to taste.
- Refrigerate for 1 hour or up to 4 hours.
- Tastes even better the next day.
- The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.
SUN-DRIED TOMATO AND BROCCOLI PASTA SALAD
This delicious pasta salad recipe was clipped from the Sunday paper. It can be served warm or chilled.
Provided by Maureen in MA
Categories Vegetable
Time 30m
Yield 6-8 side servings, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat.
- Add broccoli, sun-dried tomatoes (including oil if packed in oil), and red pepper. Saute until broccoli is tender, about 6 minutes.
- Add garlic and heat for another 2 minutes, being careful not to burn garlic.
- Remove skillet from heat.
- Prepare pasta, according to package directions. Rinse in cold water, and add to skillet.
- Add pine nuts to skillet, toss salad, and transfer to serving bowl.
- Salt and pepper, to taste.
- Serve warm or chilled.
Nutrition Facts : Calories 434.5, Fat 19.6, SaturatedFat 2.7, Sodium 225.8, Carbohydrate 55.7, Fiber 5.9, Sugar 6.7, Protein 11.8
BROCCOLI, CHERRY TOMATO, & PASTA SALAD
I found this recipe in Cooking Light magazine years ago and, even though it takes a bit of time to prepare, it's still a favorite! I usually don't use the dill (although I do like it when I happen to have it on hand), and I use 1/4 cup of sliced green onions instead of the shallots.
Provided by VictoriaL
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
- Set remaining herb mixture aside.
- To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
- Drop 2 garlic cloves through the food chute with food processor on; process until minced.
- Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
- Stir in feta.
- To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
- Cool.
- Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
- Pour dressing over salad; toss well.
- Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
- 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
- 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
- 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.
Nutrition Facts : Calories 347.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 19.2, Sodium 524.4, Carbohydrate 52.7, Fiber 11.6, Sugar 7.6, Protein 18.9
BOW TIE PASTA WITH BROCCOLI AND TOMATOES
I recently created this recipe from ingredients I had on hand. It is quick and simple. I served it with fresh crusty bread and butter.
Provided by SUSIE IN MISSOURI
Categories < 30 Mins
Time 20m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to package directions and drain completely.
- Steam broccoli until fork tender, drain completely.
- Cut tomatoes in half.
- In skillet over medium heat melt butter in olive oil.
- Add garlic and cook for 2-3 minutes.
- Put the prepared pasta in skillet and toss to coat.
- Add the tomatoes and toss for 2-3 minutes.
- Add the broccoli and toss 1-2 minutes.
- Salt and Pepper to taste.
- Sprinkle with Grated Parmensa Cheese.
Nutrition Facts : Calories 417.5, Fat 21.6, SaturatedFat 7.6, Cholesterol 70.8, Sodium 92.1, Carbohydrate 47.3, Fiber 2.8, Sugar 3.1, Protein 10.6
BROCCOLI N TOMATO PASTA
Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 348 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 688mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein.
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