Easy Kosher Recipes » Vegetarian » Pasta salad with broccoli and roasted peppers

Pasta salad with broccoli and roasted peppers

Super Delicious
סלט פסטה

I give you cold pasta salad with broccoli, peas, roasted peppers and lots of delicious goodies. A great light dinner or as an extra for larger meals. As a bonus: 2 great sauces. The salad is recommended to prepare a few hours in advance and served cold from the refrigerator.
Prep Time 1 hr
Total Time 1 hr

Ingredients
  

For the Salad

  • Half a pack - about 9 oz - in the form of Pasta
  • 14 oz bag - frozen from the supermarket Broccoli
  • 1/2 Cup - frozen Peas
  • Green or black - ½ cup sliced into rings Olives
  • 1 Large Carrot
  • 1 Large Red Peppers
  • 1/2 Medium Purple Onion

First sauce proposal - Dairy

  • 2 Teaspoons Mayonaisse
  • 1/2 Tablespoon Mustard
  • 3 Tablespoons Milk
  • 2 Tablespoons Wine Vinegar
  • 2 Teaspoons Lemon Juice
  • Per taste Salt
  • Per taste Ground Black Pepper
  • 1/2 Teaspoon Sugar

Second sauce proposal - Parve

  • 4 Tablespoons Olive Oil
  • 5 leaves cut into strips Basil Leaves
  • 1 Tablespoon Oregano
  • 1/4 Bunch Parsley
  • Per Taste Salt
  • Per Taste Ground Black Pepper

Instructions
 

  • Roast red pepper according to the recipe for roasted peppers.
  • Cook the pasta according to the instructions - al-dente.
  • Boil another pot of water with a little salt and a little lemon juice.
  • When the water is boiling - Put the broccoli and cook over a high heat until broccoli is crisp & done (be careful that it does not become too soft...)
  • While the pasta and broccoli are being cooked - Peel the carrots and grate on the coarse grater, chop the olives into rings and prepare the sauce you want.
  • If you prepare the mayonnaise-based sauce - Mix all ingredients with a whisk until they are united.
  • If you are preparing the oil-based sauce - Heat the oil, add the herbs and spices and cook, stirring until all the oil is painted green - and then place in a jar to cool down.
  • When the pasta is ready - wash it. Drain again and let all the water drip out.
  • Transfer to a large bowl and add the frozen peas.
  • Drain the broccoli from the water, give it a few minutes to cool - and cut it into small florets. If there is stalks that are too thick – dispose of them.
  • Cut the red onion into half circles.
  • Peel the roasted pepper and cut it into slices.
  • Add to a bowl - grated carrots, olives, red onions and roasted peppers.
  • Pour the selected dressing over the salad and mix well.
  • Refrigerate for at least half an hour and up to 6 hours and take it out just before serving.
  • Transfer to a nice serving bowl.
  • Ready!

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