Description
A fresh and flavorful Broccoli Pasta Salad featuring al dente rotini pasta, crisp broccoli florets, juicy cherry tomatoes, and a creamy Dijon honey vinaigrette. This vegetarian salad is perfect for picnics, potlucks, or as a light summer meal.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces rotini pasta
- 3 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/3 cup red onion, finely diced
Cheese and Olives
- 1/2 cup sharp cheddar cheese cubes
- 1/4 cup sliced black olives
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the rotini pasta according to package directions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta.
- Blanch Broccoli: While the pasta cooks, bring a pot of water to a boil and blanch the broccoli florets for 1 minute. Immediately transfer them to an ice bath to stop cooking and maintain crispness. Drain and pat dry thoroughly.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, blanched broccoli, halved cherry tomatoes, shredded carrots, finely diced red onion, cheddar cheese cubes, and sliced black olives.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
- Toss Salad: Pour the dressing over the pasta and vegetables mixture and toss gently but thoroughly to coat all ingredients evenly in the dressing.
- Chill: Cover and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste.
Notes
- You can substitute Greek yogurt for half the mayonnaise to reduce fat and add a tangy flavor.
- Add grilled chicken or chickpeas for extra protein and to make it more filling.
- Chilling the salad longer than 30 minutes can deepen the flavor.
- Use fresh vegetables for the best texture and taste.
