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Broccoli-Walnut Mostaccioli Salad

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By Betty Crocker Kitchens
Updated Dec 1, 2010
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Mostaccioli pasta flavored with herb-and-garlic sauce mixed by adding broccoli flowerets and walnuts gives you this tasty salad – a delicious side dish.

Broccoli-Walnut Mostaccioli Salad

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 2 cups uncooked mostaccioli pasta (6 ounces)
  • 1 envelope (0.75 ounce) herb-and-garlic sauce mix or 1 envelope (0.5 ounce) pesto sauce mix
  • 1/4 cup olive or vegetable oil
  • 1/4 cup balsamic or red wine vinegar
  • 2 cups broccoli flowerets
  • 1 cup chopped walnuts
  • 1/2 cup sliced ripe olives
  • 1/2 cup shredded Parmesan cheese

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix sauce mix, oil and vinegar.
  • Step 
    2
    Toss pasta, sauce mixture and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition

680 Calories
39g Total Fat
19g Protein
63g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
350
Total Fat
39g
Saturated Fat
6g
Cholesterol
10mg
Sodium
830mg
Total Carbohydrate
63g
Dietary Fiber
5g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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