It’s finally spring here in Colorado, and for us that means the beginning of lighter meals that are easier and cooler to prepare (we don’t have a/c). In an effort to come up with a quick lunch, that doesn’t require heating the house up, I came up with this broccoli pasta salad.
My original inspiration came from Tammy’s chicken pasta salad, which is really yummy! I didn’t have all of the ingredients necessary for this recipe, so I changed it up a bit and have been tweaking it and now we think it’s perfect!
Here’s what you need:
~ Egg noodles (whole pkg)
~ 1 bag frozen broccoli (12 oz.)
~ 3/4 cup Italian dressing
~ 1 tsp (or to taste) red pepper flakes
~ 1/2 cup grated parmesan (not pictured… oops!)
~ Salt to taste
~ 1 Tbsp. oil (I used coconut oil because it’s all I had)
It’s easy to put together.
:: Boil pasta in salted water
:: While pasta is boiling, steam the broccoli
:: Drain pasta and return to pot and add coconut oil and parmesan, stir to melt
:: Add remaining ingredients and stir to combine
:: Salt to taste
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