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–+ servings
Fresh broccoli pasta salad with colorful vegetables and a light dressing

Fresh Broccoli Pasta Salad

A vibrant, refreshing pasta salad packed with crunchy broccoli, juicy cherry tomatoes, and colorful carrots, ideal for light meals or potlucks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets Fresh, high-quality for best flavor.
  • 8 oz pasta (e.g., rotini or fusilli) Pasta shapes that hold dressing well.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/2 cup shredded carrots
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional) Can be substituted with feta for different flavor.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooked pasta, broccoli florets, cherry tomatoes, red onion, and shredded carrots.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Chill for at least 30 minutes before serving to enhance flavors.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 4gSugar: 4g

Notes

This salad can be made a day in advance but keep the dressing separate until serving. Store leftovers in an airtight container in the refrigerator for up to three days. Can freeze without dressing for up to three months.

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