Broccoli Salad with Pasta

Pull together this gleaming, creamy yogurt-based dressing in a snap and toss with lots of broccoli and some leftover pasta. You could use many other veggies such as cauliflower or asparagus. I just like to keep the veggie to pasta ratio high to minimize carbs and increase veggie intake.

4 cups broccoli flowerets, cut into small bite-sized pieces

3-4 cups cooked favorite pasta, drained and at room temperature

Dressing:

2 Tbsp seasoned rice vinegar

1/3 cup plain Yogurt

1/4 cup good real mayonnaise

1 clove garlic, minced through a press

Crushed red pepper flakes, to taste

Fresh mint leaves for garnish (optional)

If you haven’t cooked the pasta - get cooking!

Whisk together the dressing ingredients in a small bowl. Adjust thickness with a dash water if it is very thick. This will depend on the type of yogurt you use - they vary widely in their moisture content. I always use Greek, so I added a dash of water. The dressing should glide and drip, not fall (read glop), off of a spoon.

Fold the pasta, broccoli and dressing together in a large bowl to mix well.

Make sure the dressing is liquid enough to infuse the inside of the broccoli flowerets, and not clog up the works. The pasta will also absorb a lot of moisture.

Allow to marinate at least 30 minutes or more, stirring often. When ready to eat, refresh with a dash of water if necessary. If desired, garnish with plenty of mint leaves and crushed red pepper flakes.

Serves 4 as a side dish.

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