Cool Pasta Salad
Serves 8
Time 20 min
What's a cookout without pasta salad? This version is bright with with bell peppers, tomatoes and olives. Topped with queso fresco and a fresh herb vinaigrette, this is the veggie-packed salad you'll save room for.
Special Diets:
Ingredients
- 1 cup broccoli florets
- 12 ounces dry whole wheat penne pasta
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh oregano leaves, roughly chopped, more for garnish
- Fine sea salt and pepper
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 2 tomatoes, seeded and chopped
- 1/2 red onion, thinly sliced
- 8 ounces queso fresco, crumbled
Method
Bring a large pot of salted water to a boil.
Add broccoli florets and cook for 1 minute.
Remove with a slotted spoon and drain.
Add pasta to boiling water and cook until just barely al dente, referring to package for timing guidelines.
Drain the pasta and toss with a teaspoon of the olive oil. Set aside.
In a large bowl, whisk together remaining olive oil, red wine vinegar, garlic, oregano, salt and pepper.
Add pasta and toss to combine.
Add olives, bell peppers, tomato, red onion, cheese and broccoli.
Toss to combine.
Chill or serve at room temperature.
Garnish with fresh oregano before serving.
Nutritional Info:
Per serving: 320 calories (130 from fat), 15g total fat, 3g saturated fat, 10mg cholesterol, 240mg sodium, 38g carbohydrates (5g dietary fiber, 3g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup broccoli florets
- 12 ounces dry whole wheat penne pasta
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh oregano leaves, roughly chopped, more for garnish
- Fine sea salt and pepper
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 2 tomatoes, seeded and chopped
- 1/2 red onion, thinly sliced
- 8 ounces queso fresco, crumbled