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Broccoli Pasta Salad
Phoebe Green
This Broccoli Pasta Salad recipe is guaranteed to fill you up and satisfy your cravings for a good serving of pasta.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Salad
Cuisine
American
Servings
4
people
Calories
476
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
pound
pasta
any desired pasta
2
cups
broccoli
1
stalk
celery
thinly sliced
2
stalks
green onions
sliced
¼
medium
cucumber
sliced
2
tablespoons
parsley
fresh, chopped
1
cup
mayonnaise
½
cup
sour cream
2
cloves
garlic
finely chopped
2
teaspoons
mustard
½
teaspoon
paprika
½
teaspoon
salt
8
small
cherry tomatoes
or radishes or red peppers cut into small pieces
Instructions
Cook your pasta according to package instructions. Add the broccoli 4 minutes before the cooking time.
Rinse under cold water to cool; drain well.
In a big bowl, add the pasta, broccoli, celery, green onions, cucumber and parsley and other veggies, except the tomatoes.
Mix well in another bowl and add together mayonnaise, sour cream, garlic, mustard, paprika, and salt.
Pour the mixture over the pasta and veggies, mix to coat well.
Cover and refrigerate for 2 hours or overnight.
When ready to serve, add the sliced tomatoes and mix slightly.
Nutrition
Calories:
476
kcal
Carbohydrates:
18
g
Protein:
4
g
Fat:
42
g
Saturated Fat:
7
g
Polyunsaturated Fat:
0.5
g
Monounsaturated Fat:
1
g
Cholesterol:
17
mg
Sodium:
1213
mg
Potassium:
709
mg
Fiber:
4
g
Sugar:
7
g
Vitamin A:
1259
IU
Vitamin C:
60
mg
Calcium:
86
mg
Iron:
2
mg
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