Broccoli and Kale Pasta Salad
 

Broccoli and Kale Pasta Salad

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The mixture of Greek yogurt, lemon, and herb dressing to top off some amazing organic produce and pasta ensures not only satisfied taste buds but also a happy tummy, enjoy!

INGREDIENTS

Salt and freshly ground black pepper to taste

2 cups chopped broccoli

1/2 cup kale, (chard or spinach would also work), chopped

1-1/2 cups organic durum wheat semolina Baia Pasta, Spinner shape

1/2 cup unsweetened plain Greek yogurt

1/4 cup light coconut milk

1 tablespoon fresh lemon juice

1 tablespoon honey

1/4 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

1/4 cup fresh mint, chopped

Salt and pepper to taste

 

INSTRUCTIONS

Bring an inch of salted water to a boil in a large saucepan. Add the broccoli, cover, and steam for 3 minutes or until tender-crisp. Remove broccoli from pot, drain, and rinse under cold water until cooled to room temperature. Transfer to a large bowl and set aside.

Cook pasta according to package instructions to al-dente texture. Drain the pasta and spray with olive oil. Then spread the pasta out on a baking sheet to cool to room temperature.

In a small bowl, whisk together the yogurt, coconut milk, lemon juice, honey, garlic, parsley, dill and mint. Season the dressing with salt and pepper to taste.

In a large serving bowl, combine the broccoli, chopped kale, pasta and dressing. Toss to combine and season to taste with salt and pepper. Serve with lemon wedges and a sprig of fresh herbs, enjoy.

  PRINT VERSION

vegetable plate

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