Broccoli-Walnut Mostaccioli Salad

Herb-and-garlic sauce adds flavor to this toss salad that features pasta, broccoli and walnuts - perfect for dinner.

  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 4

Ingredients

2
cups uncooked mostaccioli pasta (6 ounces)
1
envelope (0.75 ounce) herb-and-garlic sauce mix or 1 envelope (0.5 ounce) pesto sauce mix
1/4
cup olive or vegetable oil
1/4
cup balsamic or red wine vinegar
2
cups broccoli flowerets
1
cup chopped walnuts
1/2
cup sliced ripe olives
1/2
cup shredded Parmesan cheese
  • 1 Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix sauce mix, oil and vinegar.
  • 2 Toss pasta, sauce mixture and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    680
    (
    Calories from Fat
    350),
    % Daily Value
    Total Fat
    39g
    39%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    63g
    63%
    (Dietary Fiber
    5g
    5%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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