Sunday, June 13, 2010

Broccoli Pasta Salad

This dish is a combination of my favorite broccoli salad, leftover pasta, and of course beans. Just leave out the bacon for the vegetarian version

1 bunch broccoli florets, chopped pretty small
1/2 lb bacon, cooked until crisp and crumbled
1 small red onion, chopped
1 c. grated cheddar cheese
3 or 4 green onions, sliced
1 carrot, grated
2 - 3 c. small pasta
1 can black beans, drained and rinsed really well

3/4 c. mayonnaise
3 Tbsp. sugar
3 Tbsp. apple cider vinegar
1/4 c. sour cream

Cook pasta in boiling salt water until al dente. Add broccoli and cook 1 minute. Drain well and rinse with cold water.

Whisk together mayonnaise, sugar, and vinegar. When smooth whisk in sour cream. Salt to taste.

Toss pasta/broccoli mix with dressing and remaining ingredients except bacon. Cover and chill several hours. When ready to serve top with crumbled bacon and stir once to mix the bacon in slightly.

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