Broccoli is one of the most harmonious additions to pasta salad. Try this in the menu with Pizza Margherita (page 154).

　　

Ingredients

6 servings

　　8 ounces pasta, any small shape (rotini, gemelli, or medium shells work well)

　　2 medium or large broccoli crowns, cut into bite-size pieces, steamed until tender-crisp, and rinsed until cool

　　1/2 cup pitted black olives, halved

　　1 medium red bell pepper, cut into short thin strips

　　1/3 cup natural low-fat vinaigrette, or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta according to package directions until al dente. Rinse under cold running water until the pasta cools. Drain and transfer to a serving container.

　　

Step 2

Combine the pasta with the remaining ingredients and toss well. Cover and refrigerate until needed or serve at once.

　　

nutrition information

Step 3

Calories: 94

　　

Step 4

Total Fat: 5g

　　

Step 5

Protein: 2g

　　

Step 6

Carbohydrate: 11g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Sodium: 203mg

　　The Vegetarian 5-Ingredient Gourmet