Description
A refreshing and nutritious salad combining broccoli, pasta, and a zesty dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups of broccoli florets
- 8 ounces of elbow pasta
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, diced
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the elbow pasta and cook according to package instructions until al dente.
- Add the broccoli florets to the pasta during the last 2 minutes of cooking.
- Drain the pasta and broccoli, then rinse under cold water to cool.
- In a large bowl, combine the pasta, broccoli, cherry tomatoes, red onion, and cheddar cheese.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- This salad can be made a day in advance and stored in the refrigerator.
- For a vegan version, omit the cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg