Broccoli and Raisin Pasta Salad
This Broccoli and Raisin Pasta Salad is the perfect light lunch or dinner.
Servings: 4 people
Calories: 551.23kcal
Ingredients
- 350 g farfalle bow-tie pasta
- 1 head broccoli cut into florets
- 6 tablespoon vegan mayonnaise
- 1 lemon juice only
- 1 handful raisins
- 1 handful walnuts
- 2 tablespoon vegan parmesan grated
- Salt and Pepper to season
US Customary - Metric
Instructions
- Cook the pasta according to the packet's instructions (usually boil for 10 minutes.)
- Steam the broccoli florrets over the pasta water for 5-8 minutes until bright green and tender. Place to one side to cool while the pasta finishes cooking.
- Remove the pasta from the heat once cooked, drain, then run under cold water until pasta is completely cool.
- Transfer the pasta and cooled broccoli to a bowl and add the mayonnaise, lemon juice, and raisins.
- Stir thoroughly until all of the ingredients are combined and coated in the mayonnaise.
- Season to taste before topping the dish with the walnuts and grated parmesan.
Nutrition
Calories: 551.23kcal | Carbohydrates: 86.99g | Protein: 19g | Fat: 15.9g | Saturated Fat: 2.75g | Trans Fat: 0.02g | Cholesterol: 8.06mg | Sodium: 172.38mg | Potassium: 855.38mg | Fiber: 8.75g | Sugar: 7.29g | Vitamin A: 995.88IU | Vitamin C: 151.49mg | Calcium: 158.04mg | Iron: 2.9mg