Broccoli Cherry Tomato Pasta Salad Recipes

ROASTED BROCCOLI WITH CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

BROCCOLI, CHERRY TOMATO, & PASTA SALAD

Steps:

• To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
• Set remaining herb mixture aside.
• To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
• Drop 2 garlic cloves through the food chute with food processor on; process until minced.
• Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
• Stir in feta.
• To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
• Cool.
• Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
• Pour dressing over salad; toss well.
• Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
• 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
• 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
• 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.

BROCCOLI AND CHERRY TOMATO SALAD

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes.
• Transfer to large bowl and cool.
• Add tomatoes.
• Place mustard in small bowl.
• Gradually whisk in vinegar, then oil.
• Mix in oregano.
• Add to salad and toss to coat.
• Season with salt and pepper.
• Can be made 6 hours ahead.
• Cover, chill.

BROCCOLI AND CHERRY TOMATO SALAD

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD

Steps:

• In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
• In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

TOMATO BROCCOLI SALAD

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.