Broccoli Harvest Pasta Salad
- Number of Servings: 6
Ingredients
2 oz. whole wheat elbow pasta1 lb. fresh broccoli 6 oz. almond dream plain yogurt1/3 cup diced red onion1/3 cup red wine vinegar1 tsp. salt2 cups seedless red grapes1/4 cup chopped pecans1/4 cup plum amazins1/4 cup dried cranberries
Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, whisk together yogurt, red onion, vinegar and salt and toss with broccoli, hot cooked pasta, cranberries, plums, and grapes. Stir to coat. Cover and chill for up to 3 hours. Stir in toasted pecans just before serving, enjoy!
Serving Size: 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user PURPLEHEARTS78.
Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, whisk together yogurt, red onion, vinegar and salt and toss with broccoli, hot cooked pasta, cranberries, plums, and grapes. Stir to coat. Cover and chill for up to 3 hours. Stir in toasted pecans just before serving, enjoy!
Serving Size: 6 (1 cup) servings
Number of Servings: 6
Recipe submitted by SparkPeople user PURPLEHEARTS78.
Nutritional Info Amount Per Serving
- Calories: 192.2
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 25.2 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 5.6 g
- Protein: 4.8 g
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