Best 2 Broccoli And Tomato Pasta Salad Recipes
Indulge in a symphony of flavors with our delectable Broccoli and Tomato Pasta Salad, a vibrant and refreshing dish that tantalizes the taste buds. This delightful salad combines the crisp crunch of broccoli florets, the tangy sweetness of sun-ripened tomatoes, and the savory goodness of tender pasta, all harmoniously united by a zesty dressing. Embark on a culinary journey as we explore variations of this classic recipe, including a vegan adaptation that caters to plant-based preferences, a gluten-free option for those with dietary restrictions, and a Mediterranean-inspired twist that adds a touch of exotic flair. Get ready to elevate your taste buds and savor the goodness of broccoli and tomato pasta salad in all its versatile forms!
Let's cook with our recipes!
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.
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.
Tips:
- Choose the right pasta. Short pasta shapes like penne, rotini, or farfalle work best for this salad. They hold the sauce well and are easy to eat.
- Cook the pasta al dente. This means cooking it until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and won't hold its shape well in the salad.
- Use fresh, ripe vegetables. This will give your salad the best flavor and texture. If you can't find fresh broccoli or tomatoes, you can use frozen or canned vegetables, but the salad won't be as good.
- Don't overdress the salad. A little bit of dressing goes a long way. Toss the pasta and vegetables with just enough dressing to coat them lightly.
- Serve the salad immediately. Pasta salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours. Toss it with the dressing just before serving.
Conclusion:
Broccoli and tomato pasta salad is a delicious and easy-to-make side dish or main course. It's perfect for potlucks, picnics, and summer barbecues. With a few simple ingredients and a little bit of time, you can create a flavorful and refreshing salad that everyone will love.
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