How To Make Colorful Pasta Salad
This vibrant pasta salad, made with broccoli, bell peppers, onions, and peas, are tossed with a red wine vinegar dressing. It’s a great side dish to BBQs.
Serves:
Ingredients
- 16oztri-color pasta,(2 packages)
- 2headsfresh broccoli,cut into bite size pieces
- 1red onion,diced
- 2green bell peppers,seeded and chopped
- 1red bell pepper,seeded and chopped
- 10ozfrozen green peas,(1 package), thawed
- 2cupsmayonnaise
- 8ozred wine vinegar salad dressing,(1 bottle)
- ¼tspdry mustard
Instructions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and return to a boil. Cook uncovered for about 8 minutes, stirring occasionally, until the pasta is cooked through, but still firm to the bite.
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Rinse with cool water; drain well in a colander set in the sink; set aside to cool completely.
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Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.
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Add the broccoli, recover, and steam for about 2 minutes until bright green and still crisp. Remove the broccoli and rinse well with cold water until cold; drain.
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Stir together the onion, green bell pepper, red bell pepper, the cooled pasta, and the cooled broccoli in a large bowl.
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Whisk together the mayonnaise, red wine vinegar dressing, and dry mustard. Pour the dressing over the pasta and vegetables; stir to combine.
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Cover and refrigerate overnight.
Nutrition
- Calories: 278.22kcal
- Fat: 20.12g
- Saturated Fat: 3.16g
- Monounsaturated Fat: 5.16g
- Polyunsaturated Fat: 11.33g
- Carbohydrates: 20.66g
- Fiber: 2.88g
- Sugar: 2.94g
- Protein: 4.73g
- Cholesterol: 7.51mg
- Sodium: 130.31mg
- Calcium: 33.30mg
- Potassium: 267.01mg
- Iron: 0.86mg
- Vitamin A: 29.72µg
- Vitamin C: 64.43mg
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