Easy Cold Pasta Salad
User Reviews
5
Easy Cold Pasta Salad
Description
The recipe starts by preparing an Italian-style dressing with olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, dried herbs, and garlic powder, seasoned with salt and pepper. Rotini pasta is cooked to tender, then rinsed and cooled. Blanched broccoli provides a bright green color and tender-crisp texture, while the bell peppers and sliced red onion add crunch and sweetness. Parmesan cheese adds a savory, salty finish that ties the flavors together.
The salad is tossed to combine all elements with the dressing, making a refreshing cold pasta salad suitable for serving at gatherings, potlucks, or as a make-ahead side dish. Optional blanching of broccoli and soaking of onion in dressing helps control texture and mildness. The recipe yields roughly 12 servings, making it practical for larger groups.
Leftovers keep well covered in the refrigerator for up to four days, allowing easy meal prep or planned picnics. The detailed notes offer tips for preparing broccoli and onion to optimize flavor and texture.
Ingredients
For the Italian dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice from 1 lemon
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- 1/4 teaspoon garlic powder or 1 clove minced fresh garlic
- salt freshly ground
- black pepper freshly ground
For the pasta salad:
- 16 ounces rotini pasta or other small pasta
- 2 cups broccoli chopped and blanched if desired (see note 1, florets
- 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 2)
- 1 cup Parmesan Cheese grated
Instructions
- To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, basil, oregano, parsley, garlic powder, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again.
- In a large bowl, add the cooled pasta, broccoli, bell peppers, red onion, and Parmesan cheese. Drizzle with salad dressing and toss to combine.
Notes
- Blanch broccoli for 3-4 minutes then shock in ice water to keep vibrant color and crispness.
- Marinate sliced red onion in dressing for 5 to 30 minutes to reduce sharpness if desired.
- The recipe yields about 12 one-cup servings, suitable for gatherings.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 cup each)
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 274kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 141mg | 6% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 45mg | 50% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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