Directions
- 1Boil pasta; add broccoli during last 2 minutes; cool under cold water.
- 2In a large bowl, combine cucumber, bell pepper, olives, onion, pepperoni.
- 3Add pasta and broccoli; stir.
- 4Pour in dressing; toss to coat.
- 5Cover and chill until ready to serve; toss again before serving
Ingredients
- 1 lb tri colored rotini pasta, uncooked
- 1 tsp olive oil
- 1 cup broccoli, cut into small pieces
- 1.5 cups English cucumber, cut into half circles
- 1 red bell pepper, seeded and chopped
- 6 oz black olives, sliced
- 0.5 cup purple onion, diced
- 1 cup pepperoni, sliced (quartered)
- 1.5 cup Italian salad dressing (*see notes)
- 0.5 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 0.25 cup Parmesan cheese, finely grated
- 3 tsp garlic, minced
- 1 tbsp dried oregano
- 1 tbsp freshly chopped curly leaf parsley
- 0.5 tsp crushed red pepper flakes
Equipment
large potcolanderlarge bowlmason jar (optional)
Tips
- Cooking the broccoli with the pasta makes it easier to digest.
- Chop the purple onion small to avoid large mouthfuls of raw onion.
- Use leftover veggies to add variety.
- Add cubed or shredded cheese.
- Add grilled chicken to make it a full meal.
- Substitute pasta shape as desired.
- Homemade Italian dressing is easy to make, or use store-bought.
- Pasta salad lasts 3-5 days refrigerated; cheese shortens shelf life
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