This simple cold pasta salad features broccoli, bell peppers, zesty Italian dressing, and Parmesan cheese—an easy-to-make dish that’s always a crowd-pleaser!
INGREDIENTS
For the Italian Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice (about 1 lemon)
- 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 fresh garlic, minced
- Salt and freshly ground black pepper, to taste
For the Pasta Salad:
- 16 ounces rotini or your favorite small pasta
- 2 cups broccoli florets, chopped and optionally blanched (see note)
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 yellow bell pepper, stemmed, seeded, and chopped
- 1/2 red onion, peeled and thinly sliced (see note)
- 1 cup grated Parmesan cheese
INSTRUCTIONS
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, basil, oregano, parsley, garlic powder, salt, and pepper. Adjust seasoning as desired (start with 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Cook the Pasta: Bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot. Cook the pasta according to package instructions, about 8 to 10 minutes, until tender. Drain, rinse with cold water, and drain again.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, broccoli, bell peppers, red onion, and Parmesan cheese. Drizzle with the prepared dressing and toss until evenly coated.
NOTES
- Blanching Broccoli (Optional): To blanch, bring 2 quarts of water and 1 tablespoon salt to a boil. Add the broccoli and cook for 3 to 4 minutes, until just tender and bright green. Drain immediately and submerge in ice water to stop the cooking process.
- Mellowing Red Onion: If the onion feels too sharp or pungent, let it marinate in some of the dressing for 5 to 30 minutes before adding it to the salad.
- Yield: Makes about 12 (1-cup) servings.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make-Ahead Tips: The dressing can be made up to 3 days in advance and stored in the fridge. Cook, rinse, and cool the pasta up to 1 day ahead. Vegetables can also be prepped a day in advance and kept separately in the refrigerator.
- Optional Mix-Ins: Customize with diced cucumbers, cheese cubes, sliced salami, olives, or fresh herbs.
- Dressing Variations: Swap red wine vinegar with balsamic vinegar, or add a pinch of red pepper flakes for extra zing.
