Broccoli-Walnut Mostaccioli Salad

  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 4

Ingredients

  • 2 cups uncooked mostaccioli pasta (6 ounces)
  • 1 envelope (0.75 ounce) herb-and-garlic sauce mix or 1 envelope (0.5 ounce) pesto sauce mix
  • 1/4 cup olive or vegetable oil
  • 1/4 cup balsamic or red wine vinegar
  • 2 cups broccoli flowerets
  • 1 cup chopped walnuts
  • 1/2 cup sliced ripe olives
  • 1/2 cup shredded Parmesan cheese

Steps

  • 1
    Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix sauce mix, oil and vinegar.
  • 2
    Toss pasta, sauce mixture and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.

  • The unique flavor and color of this salad can be attributed to the balsamic vinegar. Balsamic is imported from Italy and has a full bodied,slightly sweet flavor and rich reddish brown color. Available in kitchen specialty shops and some large supermarkets, it is definitely worth the extra cost.

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
350
Total Fat
39g
Saturated Fat
6g
Cholesterol
10mg
Sodium
830mg
Total Carbohydrate
63g
Dietary Fiber
5g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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