We've loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.
Ingredients:
8 ounces whole-wheat farfalle pasta
6 cups broccoli florets
½ cup chopped red bell pepper
¼ cup chopped red onion
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
¾ cup mayonnaise
½ cup finely chopped sun-dried tomatoes in oil, drained
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper
Directions:
Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.
Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.
