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Farfalle Pasta Salad with Broccoli and Grape Tomatoes

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Side Dishes Sub Category: Other

what you need
  • 1/2 bag (8 ounces) farfalle pasta
  • 1 cup broccoli florets
  • 1/4 cup roasted garlic vinaigrette or use a reduced-fat bottled vinaigrette
  • 1/2 cup grape tomatoes, sliced in half
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup chopped scallions
  • 1 tablespoon chopped, fresh basil
  • 1 tablespoon chopped, fresh Italian parsley
  • Salt to taste
  • Freshly ground black pepper
make it
1. Bring 1 gallon of well-salted water to a boil over high heat. Add the farfalle and cook until it is al dente, about 12 to 14 minutes. Drain well.

2. In another small pot, bring 2 inches of water to a boil, insert a steamer basket with the broccoli florets and steam for 2 minutes (or until the broccoli turns bright green) once the water comes to a boil. Then remove from the heat and run the broccoli under cold water to stop the cooking process.

3. Place the farfalle in a large bowl and toss with the roasted garlic vinaigrette. Add the broccoli florets, grape tomatoes, yellow pepper, scallions, and herbs and gently stir to combine. Season to taste with salt and pepper. Serve at room temperature or refrigerate for later use. Bring to room temperature before serving.
Notes
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