Penne and Broccoli Salad

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads
Vegetables

Amount Measure Ingredient — Preparation Method
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5 c broccoli florets
1/2 pound penne
1 medium tomato — seeded and cubed
1/3 cup pine nuts
1 tsp dried basil
2/3 c Creamy Garlic Dressing
2 Tbsp grated Parmesan cheese
Salt — to taste
Freshly ground black pepper — to taste

Bring a stockpot of water to a boil. Drop in the broccoli and
blanch until tender but still crunchy, about 2 minutes. Remove
with a slotted spoon and place in a bowl. Rinse under cold
running water until chilled. Drain thoroughly, then pat dry with
paper towels. Place in a large serving bowl.

Cook the penne in the boiling water until al dente. Drain in a
colander, then chill under cold water. Drain again, then pat with
paper towels to absorb moisture. Place in the bowl with the broccoli.

Stir in the tomato, pine nuts, and basil. Mix the dressing with the
Parmesan cheese and pour on the salad. Season with salt and pepper.
let sit at least 30 minutes before serving. If you are going to wait
longer, cover and chill until 30 minutes before serving, then bring to
room temperature.

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Per serving: 128 Calories; 7g Fat (40% calories from fat); 10g Protein; 1=
3g Carbohydrate; 2mg Cholesterol; 82mg Sodium

Popularity: 2% [?]