Broccoli and Cauliflower Pasta Salad
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 357kcal
Ingredients
- ½ lb. whole wheat pasta rotini, shells, or penne
- ½ head broccoli chopped
- ½ head cauliflower chopped
- ¼ cup red wine vinegar
- 1 clove garlic crushed
- 1 Tbs. Dijon mustard
- ½ Tbs. maple syrup
- 1 tsp. dried basil or 1 Tbs. fresh basil chopped
- salt & pepper to taste
- ¼ cup red onion sliced
- 1 cup grape tomatoes halved
Instructions
- 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.
Nutrition
Serving: 3to 4 | Calories: 357kcal | Carbohydrates: 75g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 950mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1045IU | Vitamin C: 145mg | Calcium: 144mg | Iron: 6mg