Red, White and Blueberry Pasta Salad

*Recipe courtesy of our vendor partner Pillsbury

Ingredients

• 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
• Water and vegetable oil called for salad mix box
• 1 cup diced red bell pepper
• 1 cup blueberries
• 1/3 cup crumbled feta cheese

Directions

1. Make pasta salad as directed on box.
2. Stir in bell pepper and blueberries.
3. Sprinkle with feta cheese.
4. Refrigerate 30 minutes before serving.
5. Cover and refrigerate any remaining salad.

Broccoli Salad

Ingredients

• Pickled Shallots
• 2 shallots, sliced thinly
• 3 tablespoons red wine vinegar
• ½ teaspoon salt
• ½ teaspoon sugar

Dressing

• ½ cup plain Greek yogurt (I like Fage best)
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 cup unsweetened applesauce
• 1 tablespoon honey
• 1 teaspoon salt
• ½ teaspoon black pepper

Salad

• One 12-ounce bag of pre-washed broccoli florets, chopped into small bite-sized pieces
• ¾ cup pecans, chopped and toasted
• ½ cup dried cranberries
• ½ cup raisins (I like golden raisins)
• 1 cup purple grapes, sliced in half
• 6 slices bacon, cooked and chopped roughly

Directions

1. Stir salt and sugar into red wine vinegar until dissolved. 
2. Add shallots and stir to combine. 
3. Set aside for at least 10 minutes while preparing other salad ingredients. 
4. Whisk together all dressing ingredients in a large bowl until well combined. 
5. If a thinner dressing is desired, add additional applesauce. 
6. Add all salad ingredients to the bowl with the dressing and toss to combine. 
7. Discard pickling liquid and add pickled shallots. 
8. Toss to combine and serve. 

*Adapted from Smitten Kitchen’s “Broccoli Slaw.”