Ingredients for Broccoli And Tomato Pasta Salad
- Olive Oil
- Broccoli Florets
- 1 pound pasta (any short shape)
- Kiwi Fruits
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Dried Basil
- Strawberry
- Cherry Tomatoes
- 4 ounces bacon bits (cooked and crumbled)
- Red Wine Vinegar
- 4 ounces feta cheese, crumbled
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How to Make Broccoli And Tomato Pasta Salad
- Heat 1/4 cup olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 2-3 minutes until softened.
- Add 2 cups broccoli florets and 1/4 cup fresh basil, chopped. Cook for 5-7 minutes, until broccoli is crisp-tender.
- Remove from heat and let cool slightly.
- Meanwhile, cook 1 pound pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooled broccoli mixture, cooked pasta, 1 pint cherry or grape tomatoes, halved, and 4 ounces bacon bits (cooked and crumbled).
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Crumble 4 ounces feta cheese over the top and toss again.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
50g
Fat
48g
Carbs
20g
