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Broccoli-Walnut Mostaccioli Salad

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  • 15 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 4 servings
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Herb-and-garlic sauce adds flavor to this toss salad that features pasta, broccoli and walnuts - perfect for dinner.

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

Steps

  • 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.
  • 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.

Expert Tips

The unique flavor and color of this salad can be attributed to the balsamic vinegar. Balsamic is imported from Italy and has a full bodied,slightly sweet flavor and rich reddish brown color. Available in kitchen specialty shops and some large supermarkets, it is definitely worth the extra cost.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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