Light broccoli slaw pasta salad

Light broccoli slaw pasta salad: Two of everyone's favorite summer sides and pot-luck staples combined into one healthy meatless meal salad.

Spring is in the air, peeps: We've finally had some warmer weather, the flowering trees are tinged with green buds and I'm preparing to plant my garden. Squeeeeee!

I cannot wait for fresh summer veggies. As much as I love cold-weather squash and root vegetables, I'm once again really ready for some leafy greens, crunchy brassicas and sun-ripened tomatoes.

Booyah.

To get you psyched for the bountiful days that are coming (complete with all those gorgeous CSA veggies for which I happily supply you with delicious, good-for-you recipes), I made this lightened broccoli slaw pasta salad.

Yes, slaw and pasta salad in one. This dish combines two of everyone's favorite summer sides and pot-luck staples -- broccoli slaw and pasta salad -- into one lightened, meatless meal salad.

This, my friends, is an extremely fresh and yummy way to eat your green veggies.

And talk about effortless: If you own a food processor, you'll make short work of shredding the broccoli. Yes, we're shredding broccoli, stems and all (this is another of my sneaky ways of getting around Mr. Ninj's vegetable "texture issues").

Plus the dressing is lightened, thanks to Greek yogurt, so you can go back for no-guilt seconds; trust me, you'll want thirds. And I think you're really going to dig the little bit of extra crunchy from my favorite secret weapon: packaged ramen noodles (from the soup mix -- just throw away that nasty flavor packet!).

I highly recommend you add this broccoli slaw pasta salad to your menu if you're looking to fuel your summer vegetable enthusiasm, even before the final frost date.

Are you planning a vegetable garden for this summer? Will it include broccoli? Leave a comment: The Ninj wants to know.

Light Broccoli Slaw Pasta Salad

adapted from The Kitchn

Ingredients:
1 cup (dry) whole wheat elbow macaroni
1 large head broccoli with stems
1 small red onion, finely chopped
1/3 cup dried cranberries
1/2 cup dried crushed ramen noodles (from a package of soup mix, broth packet discarded)
1/4 cup mayonnaise
1/4 cup nonfat Greek yogurt
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 tablespoon sugar
salt and pepper to taste


Directions:
Cook elbow macaroni according to package directions. Drain, rinse with cold water and place in a large bowl.

Using a food processor with the grater disk installed (the holes, not the blades), shred the broccoli (including stems) and add to the bowl containing the pasta, along with the onion, cranberries, and ramen noodles.

In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, vinegar and sugar. Add the dressing to the pasta bowl and stir all the ingredients until well combined and coated. Season to taste with salt and pepper. Chill for at least an hour in the fridge before serving.

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