Broccoli Pasta Salad With Eggs Sunflower Seeds Recipes

FAVORITE BROCCOLI SALAD

Steps:

• Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
• Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
• In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
• Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
• Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

BROCCOLI PASTA SALAD WITH EGGS & SUNFLOWER SEEDS

Steps:

• Hard-boil the eggs for 8 mins, then shell and halve. Meanwhile, boil the pasta for 5 mins, add the broccoli and beans, and cook 5 mins more or until everything is tender.
• Drain, reserving the water, then tip the pasta and veg into a bowl and stir in the miso, ginger, oil and 4 tbsp pasta water. Serve topped with the eggs and seeds.

BROCCOLI PASTA SALAD WITH SALMON & SUNFLOWER SEEDS

Steps:

• Boil the pasta for 5 mins, then add the broccoli and beans, and cook 5 mins more or until everything is tender.
• Drain, reserving the water, then tip the pasta and veg into a bowl and add the miso, ginger, seeds, oil and 3 tbsp pasta water. Flake the salmon into the pasta in large pieces and toss well. Spoon into containers and keep in the fridge until ready to eat.

PASTA SALAD WITH ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
• Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
• Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

SUNFLOWER BROCCOLI SALAD

Steps:

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

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.

BACON BROCCOLI SALAD WITH RAISINS AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.

BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.