Recipe Courtesy of:
Burnbrae Farms
Enjoy this sensational summer salad by itself or with a meal!
| |
|
| Preparation Time: |
15 minutes |
| Cooking Time: |
7 minutes |
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4 main course servings or 8 side servings |
| 2 cups (500 mL) |
fusilli pasta |
| 2 cups (500 mL) |
Ontario Broccoli florets |
| 1 |
chopped, large Ontario Greenhouse Tomato |
| 2 |
sliced Ontario Green Onions |
| 6 |
coarsely chopped Burnbrae™ Farms Hard Boiled
Eggs |
| 1/4 cup (50 mL) |
chopped fresh basil |
| 1/4 cup (50 mL) |
olive oil |
| 2 tbsp (25 mL) |
red wine vinegar |
| 1 tbsp (15 mL) |
Dijon mustard |
| 1/2 tsp (2 mL) |
each salt and pepper |
| |
Ontario Boston Lettuce leaves |
| 1/4 cup (50 mL) |
grated Parmesan cheese |
| 2 tbsp (25 mL) |
toasted pine nuts (optional) |
Cook pasta according to package directions about 7 minutes,
adding broccoli to pasta water 2 minutes before end of cooking
time. Drain and cool under cold running water; drain well.
Place in large bowl. Add tomato, green onions, eggs and basil
to bowl. Whisk together oil, vinegar, mustard, salt and pepper;
toss with salad. Serve immediately or cover and refrigerate
until serving time. Serve salad on lettuce leaves and sprinkle
with cheese and pine nuts, if desired.
TIP: Any short cut pasta may be used; try rotini,
penne or ziti. Salad is also great sprinkled with crumbled
feta cheese.
| Nutritional Information: |
|
| Main Course Serving: |
|
|
Protein: |
18.3 grams |
|
Fat: |
2.6 grams |
|
Carbohydrates: |
35.9 grams |
|
Calories: |
424 |
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