As I’ve mentioned in previous posts I am trying to eat more salads this season. I had a big salad phase last summer, and it was awesome. It was mainly due to my obsession with the Dillon’s salad bar (that’s a grocery store where we live). Grocery store salad bars are awesome. Don’t let anyone tell you differently. Anyway, there’s this salad on the bar that’s made with broccoli, pasta and… uh… bacon. My main issues with this salad are:
1. Too much pasta, not enough broccoli. It’s a pretty carb-heavy salad choice.
2. LOTS of dressing. And it’s creamy. I have no idea how many calories are in one serving but it’s got to be bad.
3. Bacon. Although yummy, I don’t eat bacon. That’s just me.
4. This salad is too delicious!!!!!!
2 large heads of broccoli
2 tablespoons chopped red onion
3 cloves minced garlic
1/2 cup shredded cheddar cheese
6 ounces uncooked pasta (I like to use spirals)
1/2 cup greek yogurt
2 tablespoons mayo
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon poppy seeds
1 tablespoon seseame seeds
salt + pepperChop up the broccoli into bite size pieces. In a bowl combine the broccoli, onion and garlic.
Cook the pasta according to the directions on the package. Drain and immediately add the hot pasta to the broccoli bowl. The hot pasta will slightly soften the broccoli.
Combine the yogurt, mayo, vinegar, oil and seeds. Taste and add salt and pepper to your liking. Stir the dressing and cheese into the broccoli and pasta bowl.Serve cold. This is a great salad to make ahead and take to a picnic or serve alongside side burgers or hot dogs at a cook out. If you have leftovers you can store in a sealed container in the refrigerator overnight. Enjoy and happy salad days! xo. Emma
P.S. For more pasta salad ideas, check out these 3 easy pasta salad dressings!