Pasta Broccoli Salad
Pasta salads reign at backyard barbecues and potlucks because everyone likes them. This pasta broccoli salad recipe is filled with crisp vegetables and tossed in a tangy, lemony dressing. Another bonus of this pasta salad recipe is that it contains no meat meaning that it could be an excellent vegetarian lunch for someone who chooses not to eat meat. This pasta salad recipe is refreshing with fresh tomatoes and blanch broccoli, and briny with the additions of olives and Parmesan. If you want to go entirely Greek with you salad, consider substituting the Parmesan with salty feta cheese instead. The flavor will be completely different since Parmesan is nuttier, but the pasta will be no less delicious. Although you may be inclined to cut the broccoli into florets, broccoli heads can easily be separated by hand, which means you can get kids to help you with that part of the preparation. The remaining preparation is minimal since the tomatoes only require slicing, and you can purchase the olives pre-sliced.
This is a printable recipe.
2 cups uncooked rainbow rotini pasta
1 cup broccoli florets, boiled for 2 minutes
16 bite size tomatoes, sliced
1/2 small sweet white onion, chopped fine
1/2 cup sliced black pitted olives
1/2 cup parmesan cheese (or you can subsitute finely grated feta cheese)
4 Tablespoons olive oil
1 1/2 Tablespoons freshly squeezed lemon
1/2 teaspoon salt
Bring a large pot of water to a boil and add 1 teaspoon salt to the water.
Add the rotini and boil uncovered for 10-12 minutes to el dente.
Add the broccoli florets and cook for 2 minutes longer.
Shut off and drain.
Transfer the pasta and broccoli to a salad bowl and let sit to cool.
Meanwhile slice the small tomatoes and the olives.
Gently stir into the room temperature pasta.
In a small bowl stir together the olive oil, lemon juice and salt and drizzle over the salad.
Gently stir in to coat.
Sprinkle in the parmesan (or feta) cheese.
Add salt and freshly ground pepper to taste.
You can also serve chilled, but only let chill for about 2 hours before eating.
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Nutrition Facts for: Pasta Broccoli Salad From Grandmother's Kitchen
Ingredients: Rainbow rotini pasta, bite sized tomatoes, sweet white onion, black olives, parmesan cheese, olive oil, freshly squeezed lemon, salt.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated 4 servings.
* Per Serving:Calories 619, Calories from Fat 203, Total Fat 22.5g 35%, Saturated Fat 5.7g 28%, Cholesterol 98mg 33%, Sodium 561mg 23%, Potassium 1461mg 42%, Carbohydrates 84.8g 28%, Dietary Fiber 6.8g 27%, Sugars 13.8g, Protein 25.0g, Vitamin A 89%, Vitamin C 151%, Calcium 28%, Iron 30%
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