Description
A refreshing summer salad combining al dente whole wheat or gluten-free pasta with crisp broccoli, sweet peppers, and ripe tomatoes. Lightly dressed with a zesty olive oil and vinegar vinaigrette, this dish is perfect for lunchboxes, picnics, or as a side to grilled proteins.
Ingredients
12 oz whole wheat or gluten-free pasta
4 cups broccoli florets
2 red peppers, diced
2 green peppers, diced
3 cups ripe tomatoes, diced
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar (non-alcoholic alternative)
1 tsp Dijon mustard
2 cloves garlic, minced
1 tsp black pepper
2 cups spinach (optional)
1 large avocado (optional)
Instructions
Steam broccoli florets for 3 minutes until bright green and tender-crisp
Dice red and green peppers, removing seeds for milder flavor
Halve cherry tomatoes or dice standard tomatoes into 1/2-inch pieces
Chop fresh spinach leaves or use pre-washed baby greens
Boil salted water in a large pot, add pasta
Cook pasta 2 minutes less than package instructions for al dente texture
Drain pasta and rinse with cold water to stop cooking
In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic, and black pepper
Toss cooked pasta with steamed broccoli, diced peppers, tomatoes, and dressing
Fold in spinach and avocado if using
Chill for 15 minutes before serving to let flavors meld
Notes
Use penne or fusilli pasta for better vegetable retention
Replace cherry tomatoes with diced heirloom or plum tomatoes if unavailable
Add grilled chicken or chickpeas for extra protein
Store in airtight container in refrigerator for up to 3 days
Nutrition
- Serving Size: 1 salad
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg