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.
LEMON FUSILLI WITH ARUGULA
Steps:
- Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
- Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
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
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
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 AND TOMATO SALAD
Make and share this Broccoli and Tomato Salad recipe from Food.com.
Provided by Gail Blue Eyes
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
- Rinse with cold water and drain.
- In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
- Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
- Pour over salad; toss.
- Cover and chill for 1 hour.
- Serve with a slotted spoon.
COLORFUL SPIRAL PASTA SALAD
Tackle gatherings with a bright pasta salad. This tricolor toss-up with broccoli, tomatoes, olives and a hardworking dressing is one of the easiest cold pasta salad recipes you could take. -Amanda Cable, Boxford, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water., Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.
Nutrition Facts : Calories 149 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
MARINATED BROCCOLI-TOMATO SALAD
Move over, potato salad-Marinated Broccoli-Tomato Salad is stealing your spot. A bountiful broccoli-tomato salad with cheesy goodness in every bite.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in large bowl.
- Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
- Refrigerate 4 hours.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
ORZO AND BROCCOLI SALAD
Italian dressing, feta and almonds give this orzo salad great flavor, but the festive color comes from broccoli and cherry tomatoes. Now it's perfect.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h30m
Yield 14 servings, about 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
- Place pasta mixture in large bowl. Add tomatoes, peppers and 3/4 cup dressing; mix lightly.
- Refrigerate 1 hour. Add cheese, nuts and remaining dressing; mix lightly.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
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