Pasta Salad With Roasted Broccoli Recipes
ROASTED BROCCOLI SALAD
This is a yummy, flavorful, and a great quick side dish! You may not use all of the dressing. If the broccoli is too hot it will absorb all of the olive oil and give you greasy broccoli.
Provided by Madison Meehan
Categories Side Dish Vegetables Broccoli
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place broccoli in a bowl and drizzle with a little olive oil; top with 1 teaspoon lemon zest and season with salt and black pepper.
- Roast in the preheated oven until browned, 15 to 20 minutes. Cool until warm.
- Whisk lemon juice and garlic together in a small bowl; slowly drizzle in remaining olive oil while whisking rapidly until dressing reaches desired consistency. Season with salt and black pepper. Toss broccoli and dressing together in a bowl until coated.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 12.6 g, Fat 27.6 g, Fiber 4.2 g, Protein 4.5 g, SaturatedFat 3.8 g, Sodium 128.3 mg, Sugar 3 g
PASTA SALAD WITH ROASTED BROCCOLI
A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
- Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
- Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.
Nutrition Facts : Calories 530 g, Fat 19 g, Fiber 8 g, Protein 18 g
TOMATO, BROCCOLI AND PASTA SALAD
A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down...
Provided by Valerie in Australia
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta until tender but firm.
- Drain and rinse under cold water.
- Wrap in paper towel and set aside.
- Blanch the broccoli for 2 minutes in boiling water.
- Drain and rinse in cold water and wrap in a towel.
- In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
- Pour over salad and toss till mixed.
- Add salt and pepper to taste.
- Refrigerate for 1 hour or up to 4 hours.
- Tastes even better the next day.
- The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.
PASTA SALAD W/ROASTED BROCCOLI
This was very easy to throw together!! I cut the recipe in half for the 2 of us...and there was plenty as a main dish! Recipe found in Everyday Food Jan/Feb issue (2006)
Provided by katie in the UP
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli, peel outer layer of stems. Cut diagonally into 1/2 inch slices. Separate florets into bite-size pieces. On one large rimmed baking sheet, toss broccoli, garlic 1 Tbls olive oil; season with salt and pepper. spread in a single layer; roast, turning sheet halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
- Meanwhile cook pasta in a large pot of boiling water, according to package instrutions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool. Drain and return to pot.
- Remove skin from roasted garlic. In a small bowl, mash garlic until forms a paste; whisk in lemon juice and remaining 1 tbls of olive oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives and walnuts. Add some reserved cooking water, if needed.
- Serve at room temp or chilled.
Nutrition Facts : Calories 461.1, Fat 19.4, SaturatedFat 2.2, Sodium 927, Carbohydrate 66.4, Fiber 14.2, Sugar 4.5, Protein 13.6
ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS
A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Yield 8
Number Of Ingredients 19
Steps:
- Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
- Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
- Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g
PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.
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5/5 (1)Estimated Reading Time 2 minsServings 8
- Cook the pasta according to the manufacturer's directions. Drain in a colander and rinse well, until cool. Combine the cooked pasta, broccoli, onion, tomatoes, and olives in a large mixing bowl. Drizzle with oil and vinegar and toss well to coat. Add the salami and toss again.
- Sprinkle with salt and pepper, toss again to mix thoroughly. Taste and add more salt, as needed. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days. Enjoy!
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2.8/5 (274)Total Time 1 hrServings 6Calories 655 per serving
- Heat a large skillet over medium heat. Season the bacon generously with black pepper. Add the bacon to the pan and cook, stirring occasionally, until very crisp.
- Remove the bacon from the pan and drain on absorbent paper towels. Carefully pour ½ cup of the bacon fat into a medium bowl. Discard the remaining grease and let both the bacon and the grease cool slightly.
- Arrange the broccoli in an even layer on the baking sheet and drizzle with the olive oil. Season with salt and pepper and then roast until lightly golden and tender, 17 to 20 minutes.
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Cuisine American, ItalianEstimated Reading Time 2 minsServings 4Total Time 40 mins
- Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper.
- Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes.
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Ratings 21Calories 346 per servingCategory Dinner, Lunch, Main Course, Pasta
- Preheat the oven to 400ºF. Cut the broccoli into small florets. Line a baking sheet with parchment paper, then spread the florets out over the baking sheet. Drizzle the broccoli with olive oil and sprinkle the steak seasoning over top. Toss the broccoli until it is well coated in oil and seasoning.
- While the broccoli is roasting, prepare the rest of the dish. Bring a pot of water to boil for the penne. Once boiling, add the pasta, and continue to boil until the pasta is tender (8-10 minutes). Reserve about ½ cup of the starchy pasta water, then drain the pasta in a colander.
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- Heat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper. Add broccoli and toss with oil, salt, and pepper. Once oven is preheated, add broccoli and cook for 15 minutes or until lightly golden browned.
- In the meantime, bring a small pot of water to a boil and add salt (to season the water and the pasta). Once boiling, add the pasta, stir, and cook according to package instructions or until al dente. Drain and set aside.
- In the meantime, prepare pesto. Add basil, garlic, hemp seeds, lemon juice, nutritional yeast, and sea salt to a food processor and mix to combine. Then stream in olive oil a little at a time until a creamy paste is achieved. Scrape down sides as needed. Taste and adjust flavor as needed, adding more salt to taste, nutritional yeast for cheesiness, hemp seeds or basil to thicken, garlic for kick, or lemon juice for acidity. Cover with lid and set aside.
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- Spread the broccoli florets on a baking sheet and top them with the bacon pieces. Roast the broccoli and bacon for 15 minutes. While the broccoli roasts, cook the tortellini according to package directions. Drain and cool the pasta to room temperature.
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4.8/5 (115)Total Time 40 minsCategory EntreeCalories 384 per serving
- To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
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- Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Pat dry the rinsed chickpeas with a towel or papertowel then transfer them and the broccoli to the baking sheet. Toss (or spray) with 1 tablespoon oil and roast in the oven for 15-20 minutes, until broccoli is golden brown on the edges. Meanwhile, cook the pasta according to package directions.
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