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Prep
Difficulty
Easy
Time
Estimate
45 mins
Place the goat cheese at room temperature. Bring water to a boil. Chop up the vegetables for the macaroni & creamy broccoli salads. Blanch the broccoli and remove to an ice bath. Add the macaroni and boil. Prepare and assemble the Goat Cheese Snap Peas. Make the creamy dressings for each salad. Toss each and serve with the Goat Cheese Snap Peas.
Creamy herbs & goat cheese are filled into the open shells of snap peas. If this seems too time consuming, simply prepare the filling like a dip and have diners dip or even fill their own. These are delightful packed in a lunch bag or as a lovely party appetizer. Any herbs that you love will do from dill, parsley, sorrel, basil, rosemary, thyme or even cilantro for a southwest inspired flavor.
This is an almost classic macaroni salad with a yogurt dressing and more veggies than pasta. Use macaroni or small shells. Vary your vegetable additions from broccoli to cauliflower to radishes to even turnips. Just dice them up small and toss them in.
The next time you have a few bunches of glorious broccoli, chop it up and make this salad with raisins, salty bacon or feta and almonds. This classic salad is tossed with a combination of yogurt and mayonnaise, or use one or the other if you prefer.
