Sweet And Sour Broccoli Pasta Salad Recipes

SWEET AND CRUNCHY BROCCOLI SALAD

Steps:

• Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
• Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
• Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

SWEET-SOUR PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Stir in the onion, tomato, cucumber, green pepper and parsley; set aside. , In a small saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

SWEET AND SAVORY BROCCOLI SALAD

Steps:

• Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
• Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.

SWEET AND SOUR BROCCOLI PASTA SALAD

Steps:

• Cook pasta per package directions, omitting salt and adding broccoli during the last 2 minutes of cooking.
• Drain and rinse well under cold water until pasta and broccoli are cool.
• Place pasta, broccoli, carrots and apple in a medium bowl.
• Combine yogurt, apple juice, cider vinegar, oil, mustard, honey and thyme and pour over pasta mixture; tossing to coat evenly.
• Serve on lettuce leaves.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

SWEET-SOUR BROCCOLI SALAD

Steps:

• In a bowl, combine the broccoli, peanuts, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.

SWEET AND SOUR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
• Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
• Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

THE BEST CREAMY PASTA SALAD RECIPE

Steps:

• Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
• Place cooked and cooled pasta in a large mixing or serving bowl.
• Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
• Whisk together all dressing ingredients and pour over pasta and other ingredients.
• Gently fold in dressing until all ingredients are evenly coated.
• Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

SWEET AND SOUR PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside.
• In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved.
• Pour over salad and toss.
• Cover and refrigerate for 2 hours.
• Serve with slotted spoon.