Sun Dried Tomato And Broccoli Pasta Salad Recipes

BROCCOLI AND SUN-DRIED TOMATO PASTA

Steps:

• Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets.
• Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.
• While pasta and broccoli are cooking slice the garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.
• Drain pasta and broccoli, reserving 1/2 cup of water from the pasta.
• Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.

SUN-DRIED TOMATO AND BROCCOLI PASTA SALAD

Steps:

• Heat the olive oil in a skillet over medium heat.
• Add broccoli, sun-dried tomatoes (including oil if packed in oil), and red pepper. Saute until broccoli is tender, about 6 minutes.
• Add garlic and heat for another 2 minutes, being careful not to burn garlic.
• Remove skillet from heat.
• Prepare pasta, according to package directions. Rinse in cold water, and add to skillet.
• Add pine nuts to skillet, toss salad, and transfer to serving bowl.
• Salt and pepper, to taste.
• Serve warm or chilled.

SUN-DRIED TOMATO AND BROCCOLI PASTA

Steps:

• In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI

Steps:

• PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
• Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
• PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.