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Broccoli Pasta Salad

A vibrant and crunchy pasta salad featuring fresh vegetables and a zesty dressing for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups pasta (e.g., rotini or fusilli) Cooked according to package instructions.
  • 2 cups broccoli florets Blanched for bright color.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/2 cup bell pepper, diced
  • 1/2 cup shredded carrots
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
Finishing Touch
  • 1/2 cup parmesan cheese, grated Add last for the best taste.

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and let cool.
  2. Blanch the broccoli florets in boiling water for 2-3 minutes, then transfer to ice-cold water to stop cooking.
  3. In a large bowl, combine the cooled pasta, broccoli, cherry tomatoes, red onion, bell pepper, and shredded carrots.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Combine and Serve
  1. Pour the dressing over the pasta salad and toss to combine.
  2. Stir in the parmesan cheese and adjust seasoning if necessary.
  3. Serve chilled or at room temperature.

Notes

Let the salad sit in the fridge for about 30 minutes to allow flavors to meld. Customize the veggies as desired. This salad can be made vegan by omitting cheese and using a plant-based dressing.