BROCCOLI TANGERINE PASTA SALAD

Broccoli-Tangerine Pasta Salad

by Meghan Pembleton
Special for The Republic | azcentral.com

8 ounces pasta bow-ties or spirals
2 cups chopped broccoli florets
3 fresh tangerines or mandarin oranges
2 tablespoons extra-virgin olive oil
2 tablespoons finely diced red onion
Salt and pepper

Cook pasta according to package directions, adding broccoli to the pot for the last minute of cooking time. Drain and rinse under cool, running water; set aside. Peel one tangerine and cut into 1/2-inch slices, then separate the slices into segments. Squeeze juice from the other two tangerines. Combine juice and oil in a small bowl and whisk until blended. Return pasta and broccoli to empty pot, off heat. Add dressing, tangerine segments and onion. Toss well and season to taste. Chill, if desired.

Active time: 15 minutes.
Total time: 25 minutes.
Servings: 4.

Per serving: 200 calories, 2 g fat, 0 cholesterol, 5 g protein, 31 g carbohydrates, 4 g fiber, 173 mg sodium, 9 percent calories from fat.