Orange Broccoli Fettuccine Salad with Lemon Poppy Seed Dressing
This bright pasta salad is perfect for summer picnics. Oranges and broccoli really dress it up.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 296 kcal
Ingredients
- 1 lb. broccoli cut into small florets
- 1 can small whole olives
- 22 oz mandarin oranges, drained 2 cans
- 1/2 red onion sliced thin
- 12 ounces fettuccine
- 1/3 cup grated Parmigiano Reggiano
- 1/4 cup fresh parsley
Dressing:
- 1/2 cup lemon juice
- 1/4 cup white wine vinegar
- zest from 1 lemon
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain Dijon mustard
- 1/2 cup extra-virgin olive oil
Instructions
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Bring a large pot of salted water to a boil. Cut broccoli into small pieces. Blanch broccoli by putting into boiling water. Once the broccoli's color has brightened remove from water and immediately place in a bowl of ice water to stop the cooking process. Drain and set aside. Add fettuccine to the boiling water and cook until al dente. Drain and rinse pasta in cold water.
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In a large bowl add the broccoli, cooked pasta, drained olives and mandarin oranges, and red onion. Gently toss together.
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To make the dressing: Mix lemon juice, vinegar, lemon zest, minced garlic, mustard's, salt and pepper. Slowly whisk in olive oil.
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Pour dressing over salad ingredients. Top with fresh chopped parsley and grated Parmigiano.
Recipe Notes
**Note: I love to add artichoke hearts and use Kalamata olives for a great kick of flavor.
Nutrition Facts
Orange Broccoli Fettuccine Salad with Lemon Poppy Seed Dressing
Amount Per Serving
Calories 296
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Cholesterol 30mg10%
Sodium 96mg4%
Potassium 362mg10%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 8g9%
Protein 8g16%
Vitamin A 880IU18%
Vitamin C 64.5mg78%
Calcium 101mg10%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.