Broccoli Cranberry Pasta Salad  

The fat content can be lowered by using non-fat varieties of yogurt, mayonnaise, and cheese. Ham cubes or crumbled, cooked turkey bacon can be substituted for the prosciutto. Try different kinds of whole wheat pasta, such as rotini, spiral, or elbow.


2 cups bow tie pasta, uncooked

3 cups broccoli florets, cut into small pieces

2 teaspoons olive oil

6 slices prosciutto

? cup dried cranberries

¼ cup sunflower seeds, toasted

1 small red onion, diced

1 cup shredded cheddar cheese

½ cup plain Greek yogurt

¼ cup light mayo

2 tablespoons sugar

2 tablespoons red wine vinegar

½ teaspoon salt

¼ teaspoon pepper


Cook pasta, rinse with cold water and drain.  Heat oil in skillet over medium-high heat.  Add prosciutto and cook for 2 minutes or until crisp.  Transfer to paper towels to drain. Chop into bite size pieces.  Add pasta, broccoli, prosciutto, cranberries, sunflower seeds, onion and cheese in a large bowl.  In a small bowl, whisk together Greek yogurt, mayo, sugar, vinegar, salt and pepper.  Pour dressing over salad and toss to coat.  Cover and refrigerate until ready to serve (at least 1 hour).

Recipe adapted from

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