Penne and Broccoli Salad with Creamy Garlic Dressing

From Jeanne Lemlin’s Quick Vegetarian Pleasures

1 bunch broccoli, cut into small flowerets and stalks peeled and diced (about 5 cups)
1/2 pound (3 cups) penne
1 medium tomato, seeded & diced
1/3 cup pine nuts
1 Tablespoon minced fresh basil (or 1 teaspoon dry)
2/3 cup Creamy Garlic Dressing
2 Tablespoons grated Parmesan cheese
salt to taste
freshly ground black pepper to taste

Creamy Garlic Dressing:
1/2 cup mayonnaise
1/2 cup plain low-fat yogurt
2 garlic cloves, pressed
1 teaspoon Dijon mustard
2 Tablespoons fresh lemon juice

Bring a large stockpot of water to boil. Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes. Remove with a slotted spoon and place in a bowl. Rinse under cold running water until chilled. Drain thoroughly, then pat dry with paper towels. Place in a large serving bowl.

Cook the penne in the same boiling water until al dente. Drain in a colander, then chill under cold water. Drain again, then pat with paper towels to absorb moisture. Place in the bowl with the broccoli.

Stir in the tomato, pine nuts, and basil. Mix the dressing with the parmesan cheese and pour on the salad. Season with salt and pepper.  Let sit at least 30 minutes before serving. If you are going to wait longer, cover and chill until 30 minutes before serving, then bring to room temperature.

Also good warm, and/or with chicken.

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Published in: on October 3, 2010 at 4:47 pm  Leave a Comment  

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