Summer Broccoli Pasta Salad
A vibrant and refreshing pasta salad featuring broccoli, cherry tomatoes, and a tangy dressing—perfect for summer gatherings and meal prep.
Ingredients
Pasta and Vegetables
- 8 ounces cooked pasta (your choice) Short pasta shapes like rotini or penne work best.
- 2 cups broccoli florets, steamed Steam until bright green and tender.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, finely chopped
Optional Ingredients
- 1/2 cup feta cheese, crumbled Optional for garnish.
- 1/2 cup olives, sliced Optional for garnish.
Dressing
- 1/2 cup Italian dressing or vinaigrette Adjust based on preferences.
- Salt and pepper to taste
Instructions
Cooking
- Boil a pot of water, add the pasta, and cook according to package instructions. Once done, drain and let cool.
- While the pasta cooks, steam the broccoli florets until bright green and tender. Let them cool before adding to the salad.
Combining Ingredients
- In a large mixing bowl, combine the cooked pasta, steamed broccoli, halved cherry tomatoes, diced cucumber, red bell pepper, and red onion. Stir gently to mix.
- Pour the Italian dressing over the mixture and toss appropriately to ensure all ingredients are evenly coated.
- Add salt and pepper to taste. If you’re using feta cheese or olives, mix them in gently.
- Cover the salad and refrigerate for at least 30 minutes before serving for the best flavor.
Notes
Serve this salad cold or at room temperature for the best experience. Perfect as a side dish or on its own. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 4gSodium: 300mgFiber: 3gSugar: 5g