Brussel Sprout Pasta Salad
January 26, 2016
30 min or less active, 60 min or less total, appetizer, gluten-free, side, winter
Who said pasta salad was just for summer?! Use in-season, in-fashion brussel sprouts in an exciting new way in this winter-themed pasta salad that is creamy (thank you, fat free Greek yogurt!), tangy (go, mustard and vinegar!), and packs a nutritional punch (see the stats below...high five protein!). It's also ready in about an hour, and best made a day or two in advance. You can also easily go gluten-free with a rice or corn-based pasta.Information
Servings: 8
Time: About 20 minutes active; 60 minutes total
Price: About $12.20; $1.55 per serving
Nutrition (per serving):
Calories: 293.3
Protein: 12.2g
Fat: 10.9g
Saturated fat: 2.1g
Carbohydrates: 41.3g
Fiber: 2.6g
Sodium: 356.8mg
Cholesterol: 4.5mg
High In: Protein, Thiamin, Folate, Magnesium, Phosphorus, Manganese, Selenium, Vitamins C and K
Good Source: Fiber, Niacin, Iron, Zinc, Copper, Potassium, Calcium, Vitamins A and B6
Low In: Cholesterol
Ingredients
- 3/4 lb brussel sprouts
- 1 head garlic
- 2 Tbsp EVOO, divided
- 1 tsp salt, divided
- 3/4 lb whole wheat penne
- 5.3 oz plain nonfat Greek yogurt
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- Zest from 1 lemon, finely grated
- 1/4 tsp red pepper flakes, optional
- 2 oz goat cheese, crumbled
- 2 oz chopped pecans, toasted
- 1/4 cup chopped parsley
Preparation
- Preheat oven to 400 degrees F.
- On a sheet pan, toss brussel sprouts with 1 1/2 Tbsp EVOO and lay out in a single layer. Cut the top 1/4" from the garlic head, put on a sheet of foil, and pour remaining 1/2 Tbsp EVOO over top. Sprinkle 1 tsp salt over both the sprouts and garlic. Wrap up the garlic and set it on the sheet with the sprouts. Roast 30 minutes, and then remove and let cool.
- Cook the pasta in salted, boiling water for 8 minutes. Drain, spray with cooking spray and place in the fridge to cool.
- In a small bowl, whisk together the yogurt, honey, vinegar, mustard, lemon zest and red pepper flakes. Set aside.
- To assemble, toss the cooled pasta, yogurt dressing, goat cheese, pecans and parsley together in a large bowl.
- Roughly chop the brussel sprouts and add to the bowl.
- Finally, squeeze out the roasted garlic and either add as is or roughly chop and then add. Toss the pasta salad again one last time. Eat immediately, or refrigerate a day or two to improve the flavors.
