Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Broccoli Pasta Salad

Wednesday, February 27, 2019
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Total time
18 hours
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Preparation time
10 hours
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Portions
4
Ingredients
or2.5 cups penne of pasta, whole-wheat, dry (238 g)
or3 cups chopped of broccoli, raw (273 g)
or1/3 cups, chopped of onions, raw (53 g)
or1/3 cups, crumbled of cheese, feta (50 g)
or120 grams of yogurt, Greek, plain, nonfat
or1/4 cup of cranberries, dried, sweetened (40 g)
or1 tsp of oil, olive, salad or cooking (5 g)
or1/2 tbsp of honey (11 g)
or1/4 cup of vinegar, cider (60 g)
or1/2 cup, with hulls, edible yield of seeds, sunflower seed kernels, dried (23 g)
Preparation
1.
For the dressing: Mix Greek Yoghurt, Vinegar, olive oil, honey and salt & pepper in a bowl. Set aside
2.
For the salad: In a large mixing bowl, add the cooked pasta, broccoli, red onions and half of the feta to the bowl. Pour in the dressing and toss evenly coat. Season as needed with salt and pepper. Cover bowl and chill in the fridge for at least an hour. Toss in seeds, cranberries and more crumbled feta before serving.
Nutritional information
Per 100 gPer portion (218 g)% DRI
Energy172 kcal373 kcal19 %
Fat4 g9 g14 %
Fatty acids, total saturated1 g2 g12 %
Cholesterol6 mg13 mg4 %
Sodium83 mg180 mg8 %
Carbohydrate29 g63 g21 %
Sugars6 g14 gremove
Fiber4 g8 g34 %
Protein8 g16 gremove