Description
A refreshing and healthy pasta salad featuring tender broccoli florets, hearty pasta, and a light, flavorful dressing. Perfect for picnics or as a side dish.
Ingredients
Scale
- 1 pound short pasta (such as rotini or penne)
- 4 cups broccoli florets, blanched
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, blanched broccoli, red onion, bell pepper, and fresh parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper.
- Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Adjust the amount of dressing to your preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg