Tomato, Broccoli And Pasta Salad Recipe

Name: Tomato, Broccoli And Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb rigatoni pasta or 1/4 lb other pastas (I use vegetable pasta, 1/2 a box); 3 cups broccoli florets, blanched; 1 cup chopped green onion; 3 roma tomatoes, cut in wedges; 1/4 lb lowfat mozzarella cheese, cubed; 1/3 cup minced fresh parsley (optional); Dressing; 3 tablespoons lemon juice; 3 tablespoons water; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1/4 cup olive oil; salt and pepper; black olives, as much as you like

Servings: persons

1/4 lb rigatoni pasta or 1/4 lb other pastas (I use vegetable pasta, 1/2 a box)
3 cups broccoli florets, blanched
1 cup chopped green onion
3 roma tomatoes, cut in wedges
1/4 lb lowfat mozzarella cheese, cubed
1/3 cup minced fresh parsley (optional)
Dressing
3 tablespoons lemon juice
3 tablespoons water
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and pepper
black olives, as much as you like

1
Cook pasta until tender but firm.
2
Drain and rinse under cold water.
3
Wrap in paper towel and set aside.
4
Blanch the broccoli for 2 minutes in boiling water.
5
Drain and rinse in cold water and wrap in a towel.
6
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.
7
Pour over salad and toss till mixed.
8
Add salt and pepper to taste.
9
Refrigerate for 1 hour or up to 4 hours.
10
Tastes even better the next day.
11
The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 lb rigatoni pasta or 1/4 lb other pastas (I use vegetable pasta, 1/2 a box), 3 cups broccoli florets, blanched, 1 cup chopped green onion, 3 roma tomatoes, cut in wedges, and more.

Yes, Tomato, Broccoli And Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato, Broccoli And Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions