Broccoli
Pasta-broccoli?salad is a vibrant and nutritious dish that combines tender pasta with crisp broccoli florets, creating a delightful medley of texture and flavor. This salad is perfect for potlucks, picnics or as a light lunch, as it¡¯s easy to prepare ahead of time and can be served cold or at room temperature. Tossed in tangy dressing and complemented by ingredients, like cherry tomato, red onion and a sprinkle of cheese, this pasta salad is not only visually appealing but also packed with vitamins and flavor. It¡¯s a great way to enjoy your greens, while indulging in the comfort of pasta!
INGREDIENTS:
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? 8 ounces rotini or penne pasta
? 2 cups fresh broccoli florets
? 1 cup cherry tomatoes, halved
? 1/2 cup red onion, finely chopped
? 1/2 cup shredded cheddar cheese (or feta, if preferred)
? 1/4 cup olive oil
? 2 tablespoons red wine vinegar
? 1 teaspoon Dijon mustard
? Salt and pepper, to taste
? 1/4 teaspoon garlic powder
? Fresh parsley, for garnish (optional)
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INSTRUCTIONS:
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1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the last 3
minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli together, then rinse under cold water to cool.
2. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
3. Combine the Salad: In a large mixing bowl, combine the cooled pasta and broccoli, cherry tomatoes, red onion, and shredded cheese. Pour the dressing
over the salad and toss gently to combine, ensuring everything is evenly coated.
4. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad another gentle
toss and garnish with fresh parsley, if desired.
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Enjoy your refreshing pasta-broccoli salad!
