Broccoli & Sun-Dried Tomato Pasta Salad

INGREDIENTS – 8 ounces whole-wheat farfalle pasta – 6 cups broccoli floret – ½ cup chopped red bell pepper – ¼ cup chopped red onion

– 2 tablespoons chopped fresh flat-leaf parsley – 2 tablespoons chopped fresh basil – ¾ cup mayonnaise – ½ cup finely chopped sun-dried tomatoes in oil, drained

– 1 teaspoon lemon zest – 1 teaspoon dried oregano – ½ teaspoon salt – ¼ teaspoon crushed red pepper

DIRECTIONS 1. Boil pasta and broccoli, then cool in ice water for crispness. 2. Mix with bell pepper, onion, parsley, and basil in a bowl.

3. Blend mayo, sun-dried tomatoes, lemon zest, and spices. 4. Combine the dressing with the pasta mixture. 5. Toss everything together for a flavorful dish.

6. Enjoy the vibrant colors and fresh taste! 7. Perfect for a quick and tasty meal. 9. Serve chilled for a refreshing lunch or dinner.

NUTRITION FACTS – Calories: 222 – Fat: 14g – Carbohydrates: 22g – Protein: 5g