Description
A vibrant salad blending crisp broccoli, tender pasta, and creamy mozzarella, perfect for potlucks and light summer meals.
Ingredients
Scale
- 2 cups broccoli florets
- 8 oz pasta (such as fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls
- ½ cup red onion, finely chopped
- ½ cup bell pepper, diced (any color)
- ½ cup black olives, sliced
- ½ cup dressing (Italian or your favorite vinaigrette)
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente.
- While the pasta cooks, blanch the broccoli florets in boiling water for 2-3 minutes. Remove and transfer to an ice bath to halt cooking.
- While the broccoli cools, chop the cherry tomatoes, red onion, bell pepper, and olives.
- In a large bowl, combine the cooked pasta, cooled broccoli, cherry tomatoes, mozzarella balls, red onion, bell pepper, and black olives.
- Drizzle your choice of dressing over the salad. Toss gently to combine, ensuring everything is coated evenly.
- Add salt and pepper to taste. Mix again to incorporate spices.
- For best results, cover and refrigerate the salad for at least 30 minutes to meld the flavors.
- Optionally, add fresh basil leaves before serving for added flavor and presentation.
Notes
Best served slightly chilled, allow the salad to rest for at least 30 minutes for flavors to marry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg