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Two Pasta Salads Better Than One Recipe

  • 2servings
  • 40minutes

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Source: www.ifood.tvReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Eggplant 4 Cup (16 tbs) , unpeeled

  2. Broccoli flowerets 2 Cup (16 tbs)

  3. 1/2 pound penne pasta, cooked according to package directions and drained

  4. Cherry tomatoes 2 Cup (16 tbs) , halved

  5. Green onion 1/2 Cup (16 tbs) , chopped

  6. 2 ounces part-skim mozzarella cheese, cut in 1/4-inch cubes

  7. HERBAL VINAIGRETTE

  8. 2 tablespoons each chopped fresh cilantro and chopped fresh parsley and chopped fresh mint and chopped fresh basil

  9. Red wine vinegar 1/4 Cup (16 tbs)

  10. Olive oil 1 Tablespoon

  11. Salt 1/4 Teaspoon

  12. CREAMY DILL DRESSING

  13. 1 cup nonfat plain yogurt

  14. 1/2 cup reduced-fat mayonnaise

  15. 1 tablespoon Dijon-style mustard with horseradish

  16. 2 tablespoons chopped fresh dill or 2 teaspoons dried dill

  17. Red wine vinegar 1 Tablespoon

  18. Sugar 1 Teaspoon

Instructions Jump to Ingredients ↑

  1. Directions 1. Preheat oven to 375°. Cover baking sheet with aluminum foil. Coat with cooking spray. Spread eggplant in single layer.

  2. Bake eggplant 30 minutes, turning once or twice, or until tender.

  3. In a pot of boiling water cook broccoli briefly until barely tender. Drain. Chill immediately in bowl of ice water. Drain. Dry on paper towel.

  4. In serving bowl combine baked eggplant, broccoli, penne, tomatoes, green onion, and cheese cubes.

  5. Dressing: In blender or small food processor blend together ingredients for either Herbal Vinaigrette or Creamy Dill Dressing. Toss salad in dressing of choice.

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