Broccoli and Cauliflower Pasta Salad
from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 to 8
Calories: 357kcal
- 1 lb. whole wheat pasta rotini, shells, or penne
- 1 head broccoli chopped
- 1 head cauliflower chopped
- ½ cup red wine vinegar
- 2 cloves garlic crushed
- 2 Tbs. Dijon mustard
- 1 Tbs. maple syrup
- 2 tsp. dried basil or 2 Tbs. fresh basil chopped
- salt & pepper to taste
- ½ cup red onion sliced
- 2 cups grape tomatoes halved
Cook the pasta according to the package directions.
Three to four minutes before the end of the pasta cooking time, add the broccoli and cauliflower to the pot.
Drain both the pasta and the vegetables and run under cold water to stop the cooking process.
Transfer to a large bowl.
Whisk together the vinegar, garlic, mustard, maple syrup, basil, salt and pepper.
Pour over the pasta in the bowl.
Add the red onion and tomatoes and toss everything to coat in dressing.
Serving: 6to 8 | Calories: 357kcal | Carbohydrates: 75g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 972mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1057IU | Vitamin C: 145mg | Calcium: 152mg | Iron: 6mg