Description
A delightful dish combining fresh vegetables with hearty pasta, perfect for gatherings or as a side.
Ingredients
Scale
- 2 cups broccoli florets
- 8 oz pasta (penne or rotini)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced
- 1 cup Italian dressing
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Start by boiling water in a large pot. Add a pinch of salt to the water. Once boiling, add the pasta and cook according to package instructions (8-12 minutes) until al dente.
- Drain the pasta in a colander and let it cool for a few minutes. Rinse under cold water to speed up cooling.
- Prepare the broccoli by steaming for 2-3 minutes or blanching briefly and then plunging into ice water.
- Chop cherry tomatoes, dice the red onion, and slice the black olives.
- Combine the cooled pasta, broccoli, tomatoes, onion, and olives in a large mixing bowl, mixing thoroughly.
- Pour Italian dressing over the salad and toss gently to distribute.
- Sprinkle grated Parmesan cheese and season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For best flavor, refrigerate before serving. Can be garnished with extra Parmesan or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, broccoli salad, easy side dish, healthy salad, vegetarian recipes