We've loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.
8 ounces whole-wheat farfalle pasta
6 cups broccoli florets
½ cup chopped red bell pepper
¼ cup chopped red onion
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
¾ cup mayonnaise
½ cup finely chopped sun-dried tomatoes in oil, drained
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper
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