Description
A delightful summer salad featuring fresh broccoli, pasta, and vibrant vegetables, all tossed in tangy Italian dressing.
Ingredients
Scale
- 2 cups broccoli florets
- 8 ounces pasta (fusilli or rotini)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup olives, sliced
- 1 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Blanch the broccoli in boiling water for 2-3 minutes, then transfer to ice water to keep it crisp.
- In a large mixing bowl, combine the cooked pasta, blanched broccoli, halved cherry tomatoes, diced red onion, bell pepper, and olives.
- Drizzle with Italian dressing and toss until evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Make-ahead: This salad can be made a day in advance. Stir in extra dressing if it seems dry after refrigeration.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg