Red Pepper And Broccoli Macaroni Salad Recipes

RED PEPPER AND BROCCOLI MACARONI SALAD

Steps:

• Cook macaroni in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
• Mix mayo, sour cream and mustard in large bowl until blended. Stir in macaroni mixture and eggs.
• Refrigerate 2 hours or until chilled.

PASTA SALAD WITH ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
• Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
• Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

BROCCOLI MACARONI SALAD

Steps:

• In a large bowl, combine noodles, veggies, raisins, and sunflower seeds.
• In a small bowl, combine mayonnaise, Miracle Whip, vinegar, and sugar well.
• Pour dressing over salad and mix well.
• Season with salt and pepper to taste.
• Chill for at least 1 hour before serving in a covered bowl.
• Stir again before serving and adjust seasonings if needed.
• If too dry, add a an extra spoonful of may or Miracle Whip if desired.

BROCCOLI AND RED BELL PEPPER SALAD

Steps:

• Cook the bacon in a skillet over medium-high heat for 5 to 7 minutes, or until crisp. Transfer to a paper-towel-lined plate to drain.
• In a large bowl, combine the broccoli, bell pepper, cheddar cheese, pine nuts, and dried cranberries. Crumble in the bacon and pour in the dressing. Toss well to combine. Let sit for 20 minutes before serving.

BROCCOLI WITH SWEET RED PEPPER AND GARLIC

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat.
• Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
• Place in serving dish; top with cheese.

LINGUINI WITH BROCCOLI AND RED PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
• In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
• Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
• Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

ROASTED RED PEPPER MACARONI SALAD

Steps:

• Prepare Dinner in large saucepan as directed on package.
• Stir in remaining ingredients.

BROCCOLI AND RED BELL PEPPER SALAD

Steps:

• Trim broccoli and separate the florets into bite-size pieces.
• Peel the stem and cut it into quarter inch discs.
• Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
• Drain and dry broccoli.
• Roughly dice the red bell pepper and finely dice the onion.
• In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
• Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
• Toss the dressing with the vegetables and refrigerate in an airtight container.
• Adjust the seasoning if desired after twoenty-four hours.
• Broccoli will lose its bright green color after about three days, but salad should keep for five days.