member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Linda Carnation      

Recipe Categories:

    Broccoli + Cauliflower Pasta Salad


    Source of Recipe


    from rdj
    Broccoli + Cauliflower Pasta Salad

    8 ounces dried penne, rigatoni, or mostaccioli pasta
    2 cups small uncooked broccoli florets
    2 cups small uncooked cauliflower florets
    4 ounces Fontina, Provolone or Mozzarella cheese, cubed
    1/2 cup pitted ripe or kalamata olives, halved
    1/2 cup extremely thinly sliced carrots, or shred
    1, 8 ounce bottle Italian salad dressing (1 cup)
    2 Tablespoons snipped fresh basil or Italian (flat-leaf) parsley

    Cook pasta al dente to package directions; drain. Rinse with cold
    water; drain again. Transfer to a very large serving bowl.
    Stir in broccoli, cauliflower, cheese, olives and carrots.
    Pour dressing over mixture. Toss lightly to coat.
    Cover and chill for 2 to 24 hours.
    Stir in basil or parsley before serving.
    Makes 8 to 10 side-dish servings.

    Nutrition facts per serving:
    Calories 336, Total Fat (g) 22, Saturated Fat (g) 5
    Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 10
    Cholesterol (mg) 17, Sodium (mg) 512, Carbohydrate (g) 26
    Total Sugar (g) 3, Fiber (g) 2

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |