Description
A bright, crunchy cold pasta salad that’s perfect for potlucks, picnics, and BBQs, featuring a tangy vinaigrette and colorful vegetables.
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder (or 1 clove minced fresh garlic)
- Salt and freshly ground black pepper to taste
- 16 ounces rotini pasta
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1 cup grated Parmesan cheese
Instructions
- Whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon, dried herbs, garlic powder, salt, and pepper to make the dressing.
- Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt.
- Add pasta and cook until al dente, about 8 to 10 minutes.
- Drain the pasta and rinse under cold water until cooled.
- Blanch the broccoli florets in boiling water for 1 minute, then cool in an ice bath.
- Chop the bell peppers and slice the red onion.
- Combine cooled pasta with broccoli, bell peppers, onion, and Parmesan in a large bowl.
- Drizzle dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 20-30 minutes before serving.
Notes
For gluten-free, use GF rotini. For dairy-free, substitute nutritional yeast or plant-based cheese.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American