I'm Not a Gourmet Cook, but I Try: Broccoli and Pepperoni Pasta Salad

The recipe I'm posting tonight, I have to thank two sources for getting me onto this recipe.  The first is Shannon...two weeks ago when coming with me for grocery shopping, she picked up a box of Suddenly Salad Classic by Kraft and said it looked like something she would want to try.  I never look at those things, so I may not have ended up trying this recipe without it.  The other person is my Mom...back in the days when I lived at home with them, she made a pasta salad out of tortellini, broccoli, pepperoni, and dressing.  The broccoli and pepperoni with pasta combination gave me the idea to tweak the pasta salad recipe on the box.

So, without much further ado...A simple, 40 minute recipe you can make without much effort, which is suprisingly low in calories and fat.



Broccoli and Pepperoni Pasta Salad

1 Box of Kraft Suddenly Salad Classic (Will need EV Olive Oil or Vegetable Oil)

23 slices of Wilson Turkey Pepperoni

3 stalks of broccoli

10 cherry tomatoes

0.25 cup of shredded parmesean cheese



1. Start boiling water in two pots
2. While waiting for water to boil, chop up the broccoli, tomatoes, and quarter the pepperoni slices.
3. Steam the broccoli for 10 minutes
4. Boil the pasta for 12 minutes
5. While boiling/steaming, combine 2 tbsp of EV Olive Oil, 3 tbsp of cold water, and the packet of seasoning in a separate bowl, and mix until blended
6. Strain the pasta and then rinse in cold water
7. Combine all ingredients except cheese in large bowl and toss/mix well to make sure all ingredients get coated by the dressing
8. Top with the shredded parmesean and server




Per 2 cup serving:

333 calories
12 g fat
45 g carbs
15 g protein



Notes:

• I topped this with Old Bay.  It made it awesomer.
• The box called for vegetable oil, I used EV OO.  I liked it fine with EVOO.