Easy Broccoli Pasta Salad
This Easy Broccoli Pasta Salad is perfect for the upcoming picnic season and makes a great make and take lunch idea. Made with fresh broccoli and other vegetables, it makes for a colorful side dish or meal!
Servings: 8
Calories: 126kcal
Ingredients
- 2 bunches of broccoli florets washed and chopped
- 1/2 bell pepper chopped
- 1/2 cup of canned corn
- 8 oz. bow-tie pasta
- 1 garlic clove minced
- 1/4 cup red onion chopped
- 1/4 cup Italian salad dressing
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Cook pasta per package directions in salted boiling water. Drain and rinse with cold water.
- While pasta cooks, combine broccoli florets, red onion, bell pepper, garlic, and corn in a large bowl.
- Add Italian dressing, salt, and pepper. Toss gently to coat.
- Top with shredded Parmesan if desired. Refrigerate 30 minutes before serving for best flavor.
Notes
- Don't overcook the pasta — al dente holds up much better in a cold salad and won't get mushy after sitting in the fridge.
- Rinse pasta with cold water after draining to stop the cooking and cool it down fast before mixing.
- Chop broccoli small — bite-sized florets mix better with the pasta and are easier to eat.
- Taste before serving — cold salads often need an extra pinch of salt or a drizzle more dressing after chilling.
- Add more dressing before serving if the salad has been sitting — pasta absorbs dressing as it sits.
Nutrition
Calories: 126kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 220mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg