Planning a big party? Serve up a broccoli-pasta salad with equally big flavor. Be sure you have plenty of cheddar and bacon bits on hand for this one!
What You Need
Original recipe yields 16 servings
1 lb. rotini pasta
7 cups fresh broccoli florets, cut into bite-sized pieces
1 medium red onion, small diced
1 large bell pepper, any color, diced
1 cup fresh parsley, chopped
1 cup PLANTERS Sunflower Kernels
2 cups KRAFT Shredded Cheddar Cheese
1 cup OSCAR MAYER Real Bacon Bits
2 cups MIRACLE WHIP Dressing
2 cups plain yogurt
1 cup HEINZ Red Wine Vinegar
3/4 cup sugar
Add To Shopping List
Let's Make It
Cook pasta according to package instructions. Remove from heat and pour into strainer to drain.
Cool pasta in the strainer under cold running water. Drain pasta thoroughly and pour into a large mixing bowl.
Chop vegetables while the pasta is cooking and then the salad will go together quickly, once the noodles are cool.
Mix cooled pasta, diced vegetables, cheese, bacon and sunflower seeds in a large mixing bowl. Set aside.In a small mixing bowl, whisk together dressing and yogurt, vinegar and sugar.
Pour dressing over vegetables and pasta and stir to thoroughly combine. Cover and chill salad until serving time. (The flavor gets even better, the longer it sits.) Enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 (1/2 cup) servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.