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Broccoli Pasta Salad

Betsi Hill
This broccoli pasta salad is an easy and delicious addition to your recipe collection. You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to summer gatherings.
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Ingredients
  

  • Salad:
  • 1 cup Farfalle Bow-Tie Pasta, cooked according to package directions
  • 1 head broccoli florets only
  • 1 red bell pepper core removed and cut into thin slices
  • 1 yellow bell pepper core removed and cut into thin slices
  • 1/4 cup dried cranberries [optional]
  • Dressing:
  • 1 cup traditional Greek yogurt full fat
  • 2 cloves garlic finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper to taste

Instructions
 

  • In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste. 
  • Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely. 
  • In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve. 
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