Add this broccoli and cauliflower salad to your dinner. Pair with pork chops, meatloaf, spaghetti, or a sandwich.
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What’s Special About This Recipe?
Broccoli and Cauliflower Salad recipe is special to me because it’s my aunt’s recipe – and because it makes a lot. Loaded with nutritious veggies. Tastes delicious.Jump to Recipe
This is one of my aunt’s favorite recipes that she included in our community cookbook.
Since I cook for my aunt and uncle at least twice a week, she asked me one day to make it for dinner. I loved it and received her permission to share the recipe on my Kitchen Southern Hospitality blog.
People raved over my aunt’s Broccoli and Cauliflower Salad when she used to bring it to church and family events. And my uncle (who tends to be a picky eater and doesn’t eat too much) absolutely loves the recipe. However, he is Italian, and the vegetable salad does include black olives, a common ingredient in Italian dishes.
Broccoli and Cauliflower Salad
vegetable pasta salad
- 1 head Broccoli
- 1 head Cauliflower
- 1 Red onion
- 5 Organic carrots
- 1/2 large can Black olives
- 1 bottle Vidalia Onion salad dressing
- 1/2 box Penne Pasta
Broccoli and Cauliflower Salad
Wash the broccoli and cauliflower.
Only use the flowerets.
Cut the tiny broccoli and cauliflower flowerets, and put them into a large serving bowl.
Peel a red onion, slice half of it into small chunks, and add to the bowl.
Wash the carrots, cut off the ends, peel, slice into thin pieces, snd add to the other vegetables.
Drain the liquid from the can of olives, and pour the olives into the bowl.
Mix the vegetables.
Add 3/4 of the salad dressing, and mix well.
Add the cooled pasta, and mix in with the vegetables.
Pour the rest of the salad dressing into the bowl and stir lightly, coating the pasta.
Boil water with a dash of salt for the Penne pasta before preparing the salad.
Cook the pasta, according to box directions, when water begins to boil.
While preparing the salad, allow the pasta to cool once it is done.
Suggestions for the recipe:
• Use organic carrots. I used mini carrots and did not care for them as much as I do the organic kind. Honestly, organic carrots have the best flavor in my opinion.
• Slice the carrots very thin-like. My aunt loves her vegetables chunky. But raw carrot slices are easier to eat when not so chunky.
• Good as a meal in itself. Perhaps for a light lunch or snack. Serve with crackers or a slice of Italian garlic bread.
Bamboo Salad Bowls, Wooden Cutting Board, and Cookbook Stands
Serve your salad in a bamboo salad bowl. Kitchen Southern Hospitality is all about serving meals in the Southern way of warm hospitality, welcoming family and friends, and serving with fun and beautiful dishes.
I use a wooden olive cutting board that my son-in-law made me. Cutting boards and cookbook stands are musts at keeping on hand in the kitchen.
Do you use a cookbook stand, or do you set your cookbook on the counter? I love using cookbook stands. So convenient. Easier to read the recipes.
Salad recipe books are great to keep on hand – like Salads that Inspire:
Want more salads? Try these appetizing dishes:
1. Vegetable Fruit Salad – It’s a recipe for two. Eat what you want, and refrigerate the leftovers if you’re making it for yourself. And if you want it for a crowd, increase the amount of the ingredients, and you’re good to go.
2. Southwestern Chopped Vegetable Salad – Pairs well with grilled meats and tastes wonderful on a warm day.
3. Easy Egg Salad – Sometimes I just want a simple egg salad with crackers or make it a sandwich. This one’s easy, so easy the kids can make it (and my aunt loves this recipe, except she must have her chunky onions added).
Visit Miz Helen’s Full Plate Thursday link party to see more delicious salads and other recipes.