Spring has arrived in New England but the weather is still all over the place, changing from bitter cold one day, to warm and sunny the next. The sudden shift from the calmness of winter to the increased energy of spring can be a tough adjustment for some people, mentally and physically. To get through this period, I try to eat lighter meals to help slowly cleanse my body from all of the dense food I ate during the winter.
This salad combines hearty broccoli and pasta with fresh, crisp grapes to help your body smoothly transition from one season to the next. I have seen many variations of this salad prepackaged in the grocery store but they always contain some sort of mayo topping. I substituted this for plain oat milk yogurt and it worked out beautifully. Feel free to add in any other fruit or nuts that you would like to experiment with.
This salad combines hearty broccoli and pasta with fresh, crisp grapes to help your body smoothly transition from one season to the next. I have seen many variations of this salad prepackaged in the grocery store but they always contain some sort of mayo topping. I substituted this for plain oat milk yogurt and it worked out beautifully. Feel free to add in any other fruit or nuts that you would like to experiment with.
YIELDS
3–4 servings
PREP TIME
COOK TIME
TOTAL TIME
- water to cover pasta
- 1/2 cup dry pasta of choice
- 1/2 cup plain oat yogurt
- 1 1/2 tbsp white wine vinegar
- 1 tbsp cane sugar
- 1/2 tsp garlic powder
- to taste salt & pepper to taste
- 1 1/2 cup diced broccoli
- 1 1/2 cup sliced grapes
- 1 cup diced red onion
- 1 carrot, grated
- 1/4 cup sliced almonds
Directions
1. Add the water to a small pot and bring to a boil. Add the pasta and reduce to a simmer. Cook for about 7–10 minutes, until pasta is ready.
2. Strain pasta and run under cold water to cool. Set aside.
3. In a small bowl, whisk together the yogurt, vinegar, sugar, garlic, salt, and pepper. Set aside.
4. In a large mixing bowl, add the pasta and all of the veggies and toss.
5. Pour the yogurt mix over the salad and stir well.
6. Serve cold.
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Photo: Lauren Sacerdote
