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Chilled Broccoli Pasta Salad

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Ingredients
  Small broccoli florets 3 Cup (48 tbs)
  Cooked rotini 3 Cup (48 tbs) (Made From About 6 Ounces Uncooked Corkscrew Pasta, Without Salt Or Fat)
  Thinly sliced red cabbage 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), peeled
  White wine vinegar 3 Tablespoon
  Mango chutney 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Sugar 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
Directions

1. Drop broccoli into a large saucepan of boiling water, and return to a boil. Cook 1 minute, and drain. Pour cold water over broccoli, and drain. Combine broccoli, pasta, and cabbage in a large bowl; set aside.
2. Place garlic in a blender; process until minced. Add vinegar and next 4 ingredients; process until smooth. With blender on, add oil through opening in lid; process until blended. Pour over pasta mixture; toss gently. Cover and chill 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Broccoli

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