Description
This Classic Italian Pasta Salad is a quick and easy side dish that’s full of veggies and flavor!
Ingredients
Scale
- 1 lb tri colored rotini pasta, uncooked
- 1 tsp olive oil
- 1 cup broccoli, cut into small pieces
- 1 ½ cups English cucumber, cut into half circles
- 1 red bell pepper, seeded and chopped
- 6 oz black olives, sliced
- ½ cup purple onion, diced
- 1 cup beef pepperoni, sliced (quartered)
- 1 ½ cup Italian salad dressing
Instructions
- Boil: Bring a large pot of water to a boil and add the pasta and 1 tsp olive oil. Cook until the pasta is al dente, and then add the broccoli florets. Cook 2 more minutes and then stain pasta and broccoli in a colander and run cold water over it until the pasta and broccoli are cooled. Drain completely and set aside.
- Combine: In a large bowl combine the sliced cucumber, red bell pepper, olives, onion and beef pepperoni. Add in the pasta and broccoli and stir to combine. Pour in the dressing and toss to coat.
- Chill: Cover and store in the fridge until ready to serve (up to 4 hours ahead of time for best results). Stir again before serving.
Notes
For homemade Italian dressing: Combine 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/4 cup finely grated parmesan cheese, 3 tsp minced garlic, 1 tbsp dried oregano, 1 tbsp freshly chopped curly leaf parsley, and 1/2 tsp crushed red pepper flakes in a mason jar and shake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 5 g
- Sodium: 667 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 9 mg
Keywords: broccoli, Cucumber, Italian, olives, Pasta, beef pepperoni, Salad, sweet pepper