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.
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.
Rinse with cool water; drain well in a colander set in the sink; set aside to cool completely.
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.
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.
Stir together the onion, green bell pepper, red bell pepper, the cooled pasta, and the cooled broccoli in a large bowl.
Whisk together the mayonnaise, red wine vinegar dressing, and dry mustard. Pour the dressing over the pasta and vegetables; stir to combine.
Cover and refrigerate overnight.
- 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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