Best Penne And Broccoli Salad Recipes

BROCCOLI PASTA SALAD

Steps:

• Whisk dressing ingredients in a small bowl. Set aside.
• Cook pasta according to package directions. Drain and run under cold water.
• Add remaining ingredients to a larger bowl.
• Pour the prepared dressing over and mix well.
• Refrigerate for one hour before serving.

BROCCOLI PASTA SALAD

Steps:

• Heat oven to 450 degrees. Line a sheet pan with parchment paper. Place broccoli and garlic on pan and drizzle with 1 tablespoon of olive oil. Roast in the oven for 10 minutes until broccoli tops are slightly brown. Remove from the oven and let cool.
• While broccoli is roasting, cook pasta according to package directions. Drain and rinse.
• To a large bowl, add cooked pasta, broccoli, tomatoes, green onions and, the feta cheese.
• To a jar with a lid or a small bowl, add olive oil, red wine vinegar, garlic, salt and, pepper. Shake or whisk together. Pour dressing over all the ingredients. Toss together.
• Taste and adjust salt and pepper. Cover and refrigerate until ready to serve.
• ***Can be store in refrigerator for up to 3 days.

PASTA AND BROCCOLI SALAD

Steps:

• Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
• In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

PENNE WITH BROCCOLI

Steps:

• Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
• In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
• Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.

PENNE AND BROCCOLI SALAD

Steps:

• Bring a stockpot of water to a boil.
• Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes.
• Remove with a slotted spoon and place in a bowl.
• Cook the penne in the boiling water until al dente.
• Drain in a colander.
• Place in the bowl with the broccoli.
• Stir in the tomato, pine nuts, basil, and dressing.
• Season with salt and pepper.
• Cover and chill until 30 minutes before serving, then bring to room temperature.