Creamy Broccoli Pasta Salad

"Delicious, low-fat salad."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by rickoholic83 photo by rickoholic83
photo by rickoholic83 photo by rickoholic83
Ready In:
30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cook rotini to desired doneness as directed on package.
  • Drain; rinse with cold water until cool.
  • Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well.
  • In large bowl, combine broccoli, tomatoes, carrot and basil.
  • Add cooked rotini; mix well.
  • Add sour cream mixture; toss gently to mix thoroughly.
  • Serve immediately, or cover and refrigerate until serving time.

Questions & Replies

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  1. deniseallen048
    Could you make the dressing without the parmesan cheese as i am unable to eat a anything with parmesan in it. What could i use instead.
     
  2. lucidoken623
    Calories?
     
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Reviews

  1. kris.hodges_12155422
    This was terrific! The only thing I would add is another tablespoon of skim milk, salt and pepper. I did use 1/8 tsp. of garlic powder instead of fresh because I don't like the raw taste of garlic. I also had to substitute thawed frozen broccoli florets, regular tomato for plum and 1 tsp. dried basil for fresh because I didn't have the called for ingredients, but it was still good. I agree that the Parmesan in the dressing really sets it above most pasta salads. I love it's great taste and low calorie count. I'm going to be making this a lot since I found it. Thanks so much, Carolinafan, for submitting this recipe.
     
  2. ChelseaW
    This wasn’t a winner for me. I like the Parmesan in the dressing but have to think of what’s missing
     
  3. Carol W.
    This is pretty good but I can make a better one, in my opinion.
     
  4. Jilly 07
    I loved this recipe! Followed the recipe exactly and the only thing I would do differently is add salt and pepper. It was nice to find a recipe that does not make such a large amount for just my husband and myself. Now I know I can double or triple as needed. The parmesan added so much to the dressing and the fresh basil was perfect!
     
  5. Boomerang Longhorn
    I think this salad was good, and probably will use at as inspiration in the future, but this recipe did have some draw backs in my opinion. First, the goods are: appearance, simplicity and variety. It was colorful, easy to make, and had several delicious veggies, including one of my faves (broccoli). I also found it was not bland, which often can be a problem in pasta salads. I made the exact recipe, and served it to four adults, and it was barely sufficient to give everyone a decent sized serving. There were no left overs, and if I were serving this to 5-6 or more people, I would double the recipe. It wasn't quite as creamy as I like, and I would advise adding slightly more milk.
     
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Tweaks

  1. Carol W.
    I can't eat LOTS and LOTS of raw broccoli, but I can eat a limited amount of cooked florets. I make pasta salad with light mayo, finely chopped red onion, chopped mint, with salt and pepper to taste.
     
  2. kris.hodges_12155422
    The only thing I would add is another tablespoon of skim milk, salt and pepper. I did use 1/8 tsp. of garlic powder instead of fresh because I don't like the raw taste of garlic. I also had to substitute thawed frozen broccoli florets, regular tomato for plum and 1 tsp. dried basil for fresh because I didn't have the called for ingredients,
     

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