Broccoli Pasta Salad with Tangy Mustard Vinaigrette
User Reviews
5
Broccoli Pasta Salad with Tangy Mustard Vinaigrette
Description
This Broccoli Pasta Salad features rigatoni pasta cooked and cooled, mixed with slightly tender boiled broccoli florets, cubed mozzarella cheese, halved cherry tomatoes, parsley, and basil. The components are combined and dressed with a mustard vinaigrette crafted from vegetable oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. The vinaigrette provides a bright, tangy note that complements the mild mozzarella and fresh vegetables.
The salad has textural contrast between the chewy pasta, crunchy broccoli, and juicy tomatoes. The fresh herbs add aromatic freshness. The mustard vinaigrette acts as a zesty dressing without overpowering the other ingredients. This salad can serve as an accompaniment to grilled meats or as a light vegetarian main dish during warmer months.
For best flavor, tossing warm pasta with a small amount of dressing before cooling helps the pasta absorb vinaigrette flavors. The broccoli stems can be peeled and sliced thinly for extra crunch and added nutrients. Pre-cut broccoli florets can save prep time but trimming large pieces is advised for consistent bite sizes.
Ingredients
Salad
- 8 ounces rigatoni pasta
- 4 cups broccoli florets
- 4 ounces mozzarella cheese cubed
- 1 pound cherry tomato halved
- 1/3 cup parsley chopped, fresh
- 2 tablespoons basil chopped, fresh
Mustard Vinaigrette
- 1/2 cup vegetable oil
- 1/3 cup lemon juice
- 2 teaspoons Dijon mustard
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Mustard Vinaigrette
- Combine all the vinaigrette ingredients in a jar, cover tightly, and shake vigorously. Cover and chill until ready to use.
Salad
- Cook pasta according to package directions. Drain. Rinse with cold water, and drain again.
- Boil the broccoli for 2 to 3 minutes or until slightly tender. Drain, rinse with cold water, and drain again.
- Combine the pasta, broccoli, mozzarella cheese, tomatoes, and herbs in a large bowl.
- Add mustard vinaigrette dressing and toss to combine.
Notes
- Toss warm pasta with some dressing first to enhance flavor absorption before adding remaining ingredients.
- Use peeled and thinly sliced broccoli stems for added texture and nutrition rather than discarding them.
- Pre-cut broccoli florets save prep time but trim larger pieces for even bite sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 11mg | 4% |
| Sodium | 273mg | 11% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 61.1mg | 68% |
| Calcium | 111mg | 11% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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