Description
Discover the ultimate Broccoli Summer Pasta Salad, a vibrant, easy-to-make dish that mixes al dente pasta, crisp broccoli florets, juicy cherry tomatoes, cool cucumber, and tangy red onion, all tossed in a silky grape juice and Dijon mustard dressing. This refreshing salad is perfect for picnics, potlucks, or a quick weekday lunch, offering a balanced blend of vegetables and a light vinaigrette that keeps flavors bright all summer long.
Ingredients
Scale
- 8 ounces pasta of choice
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup shredded cheese
- 1/4 cup vegetable oil
- 1/4 cup grape juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, drain and cool.
- Blanch broccoli florets for 2 minutes, then shock in ice water.
- In a large bowl combine pasta, broccoli, tomatoes, cucumber, red onion, and cheese.
- Whisk together oil, grape juice, mustard, salt, and pepper.
- Toss dressing with salad, chill before serving.
Notes
- For extra crunch
- add toasted nuts or seeds. The salad can be made ahead and stored refrigerated for up to three days. Keep dressing separate if storing longer.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Boiling, blanching, mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Broccoli Summer Pasta Salad, easy pasta salad, summer side dish, quick vegetarian recipe, healthy pasta salad, fresh vegetable salad, grape juice dressing, picnic recipes, meal prep pasta salad