Description
A vibrant and flavorful broccoli pasta salad perfect for gatherings, barbecues, or a quick lunch.
Ingredients
Scale
- 8 ounces of pasta (e.g., fusilli or penne)
- 2 cups of broccoli florets
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, diced
- 1/2 cup of bell pepper, diced
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
- Optional: fresh herbs (e.g., basil or parsley)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large pot of boiling salted water, add the broccoli florets and cook for 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop cooking.
- In a large mixing bowl, combine the cooked pasta, broccoli, cherry tomatoes, red onion, and bell pepper.
- In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the pasta salad mixture, and toss well to coat.
- Stir in the Parmesan cheese and fresh herbs if using.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Enjoy!
Notes
To enhance flavor, try adding roasted red peppers or chickpeas for protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: broccoli salad, pasta salad, side dish, healthy lunch, vegetarian salad