Greek Goddess Pasta Salad
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Garlic (minced)1 small
Red Onion (diced)1 small
Zucchini (chopped)1 small
Cucumber (chopped)1 small
Yellow Bell Pepper (chopped)Directions:
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
2
Once the water is boiling, stir in the pasta, and return to a boil
3
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes
4
Drain well in a colander set in the sink, rinse with cool water and place in a large bowl
5
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer
6
Cover, and bring the water to a boil over high heat
7
Add the broccoli , recover, and steam until just tender, 2 to 6 minutes depending on thickness
8
Rinse the broccoli with cold water, finely chop, and add to pasta
9
Stir in the garlic, red onion, artichoke hearts, kalamata olives, roasted red peppers, Roma tomatoes, sun-dried tomatoes, zucchini, cucumber, and yellow pepper and combine well
10
Cut the avocados in half, remove the pit, and remove from the skin with a large spoon
11
Cut the avocados into large pieces, place in a small bowl and mash well with a fork
12
Slowly whisk in the Greek dressing until well combined
13
Pour the Greek-avocado dressing into the pasta salad and gently toss
14
Refrigerate for at least one hour before serving