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Two Pasta Salads Better Than One

chef.expert's picture
Ingredients
  Diced eggplant 4 Cup (64 tbs) (1 Medium One, Unpeeled)
  Broccoli flowerets 2 Cup (32 tbs)
  Penne pasta 1⁄2 Pound, cooked according to package directions and drained
  Cherry tomatoes 2 Cup (32 tbs), halved
  Chopped green onion 1⁄2 Cup (8 tbs) (Green And White Parts)
  Part skim mozzarella cheese 2 Ounce, cut into 1/4 inch cubes
For herbal vinaigrette
  Chopped fresh cilantro 2 Tablespoon
  Chopped fresh basil 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh mint 2 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Salt 1⁄4 Teaspoon
For creamy dill dressing
  Plain non-fat yogurt 1 Cup (16 tbs)
  Reduced fat mayonnaise 1⁄2 Cup (8 tbs)
  Dijon style mustard with horseradish 1 Tablespoon
  Chopped fresh dill/2 teaspoons dried dill 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Sugar 1 Teaspoon
Directions

1. Preheat oven to 375°. Cover baking sheet with aluminum foil. Coat with cooking spray. Spread eggplant in single layer.
2. Bake eggplant 30 minutes, turning once or twice, or until tender.
3. In a pot of boiling water cook broccoli briefly until barely tender. Drain. Chill immediately in bowl of ice water. Drain. Dry on paper towel.
4. In serving bowl combine baked eggplant, broccoli, penne, tomatoes, green onion, and cheese cubes.
5. Dressing: In blender or small food processor blend together ingredients for either Herbal Vinaigrette or Creamy Dill Dressing. Toss salad in dressing of choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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