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Chilled Broccoli Pasta Salad

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  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

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: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1997 Calories from Fat 415

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 888.7 mg37%

Total Carbohydrates 360 g120.1%

Dietary Fiber 42 g168%

Sugars 60.4 g

Protein 74 g148.2%

Vitamin A 244.9% Vitamin C 670.1%

Calcium 23.2% Iron 65.6%

*Based on a 2000 Calorie diet

Chilled Broccoli Pasta Salad Recipe