Broccoli & Basil Bow Tie Salad

Hey guys! I hope you are having a wonderful week. Boy, has it flown by!

Last night we celebrated Erika's birthday. I made some yummy cake balls and I can't wait to share the recipe with you! Peanut butter and chocolate balls rolled in peanut butter cups...they are divine! Very rich and decadent...perfect with a tall glass of milk.

Today, I have a recipe that I have been waiting to share for a while... I made this a few weeks ago for my family for dinner one night. I planned to take some pictures with what was left after everyone agreed it was yummy...until I went to look for the container and it is MIA. I guess my dad enjoyed it so much he decided to take it for lunch instead of letting me get some pictures! Oh well, just an excuse to make it again!

So, for you today I have this delicious and healthy side dish. I served this up with some grilled pork chops the first time and tonight I plan to serve this with some oven baked chicken tenders for a quick dinner for just my dad and I. I hope you enjoy this recipe as much as we have!

It is so light and refreshing with the nice zing of lemon and creamy Parmesan flowing through each bite. Don't forget the basil, it adds such a bite you don't want to miss! Oh, and it comes packed with tender broccoli pieces, so that pretty much seals the healthy side dish deal!

Enjoy :-)

Broccoli & Basil Bow Tie Salad
print the recipe here

1 lb. bow tie pasta
1 bag of frozen broccoli florets
1 green onion, chopped
2 celery stalks, chopped
10-15 basil leaves, chopped. Plus more for garnish

dressing:
1/2 c. olive oil
1/2 large lemon, juiced
1/4 c. grated Parmesan cheese
1 t garlic powder
1/2 t onion powder
1 t Italian seasoning
3 T mayonnaise
salt
pepper

1. Start by making the dressing. In a mason jar or other container combine the ingredients for the dressing. Seal the lid and shake well to combine. Set aside.
2. Next, boil the bow tie pasta according to your package directions in heavily salted water. My package called for 11 minutes. Start boiling the pasta and in the last 2-3 minutes add frozen broccoli into the same pot (based on your broccoli package cooking time).
3. Drain pasta and broccoli when cooking time is complete. Carefully test a small piece of broccoli/pasta to ensure desired doneness. (I found my broccoli to be in very large pieces, so I chopped the broccoli into smaller pieces at this step once it had a chance to cool.)
4. Combine pasta, broccoli, chopped green onion, chopped celery and basil in a large bowl. Drizzle with 3/4 of the dressing mixture, saving the other 1/4 to add later. Mix well.
5. Refrigerate for at least 1 hour or until serving.
6. Just before serving mix in the last of the dressing and serve with additional basil garnish.