Colorful Pasta Salad Recipe

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Erin January 8, 2021
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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.

Preparation: 45 minutes
Cooking: 15 minutes
Refrigerate Time: 8 hours
Total: 9 hours

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

  1. 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.

  2. Rinse with cool water; drain well in a colander set in the sink; set aside to cool completely.

  3. 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.

  4. 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.

  5. Stir together the onion, green bell pepper, red bell pepper, the cooled pasta, and the cooled broccoli in a large bowl.

  6. Whisk together the mayonnaise, red wine vinegar dressing, and dry mustard. Pour the dressing over the pasta and vegetables; stir to combine.

  7. 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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