Description
A delightful salad combining perfectly cooked pasta with fresh vegetables and a rich, creamy dressing, perfect for gatherings or a quick lunch.
Ingredients
Scale
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup broccoli florets
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions
- Cook the pasta according to package instructions. Drain and let cool to avoid overcooking.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, red bell pepper, red onion, and broccoli. Toss everything gently to mix.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Pour the dressing over the pasta and vegetables. Toss everything well to combine. Chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh herbs for a burst of flavor!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Revive creaminess with a splash of apple cider vinegar or more mayonnaise if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg