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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.
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Yup, orange bushes are landscaping here in Napa Valley, CA where food just falls off the trees!
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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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Cook the pasta in salted, boiling water for 8 minutes. Drain, spray with cooking spray and place in the fridge to cool.
  4. In a small bowl, whisk together the yogurt, honey, vinegar, mustard, lemon zest and red pepper flakes. Set aside.
  5. To assemble, toss the cooled pasta, yogurt dressing, goat cheese, pecans and parsley together in a large bowl.
  6. Roughly chop the brussel sprouts and add to the bowl.
  7. 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.

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