Recipe Library
Broccoli & Sun-Dried Tomato Pasta Salad
Tender farfalle and crisp broccoli mingle with sweet red pepper and onion in a creamy, sun-dried tomato dressing that tastes bright, savory, and gently spiced. The flavors deepen and meld as the salad chills, delivering each forkful with lively herb notes and a hint of heat.
- Total
- 37 min
- Prep
- 25 min
- Cook
- 12 min
- Serves
- 10
Nutrition per Serving
- Calories
- 222
- Protein
- 5g
- Carbs
- 22g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 251mg
Ingredients
- 8 ounces whole-wheat farfalle pasta
- 6 cups broccoli florets
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 3/4 cup mayonnaise
- 1/2 cup finely chopped sun-dried tomatoes in oil, drained
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
Instructions
- 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.