A traditional pasta salad means spiral pasta paired with broccoli, cauliflower, and red onion, and topped with a simple Italian dressing. All that and it takes less than thirty minutes to make! It’s really simple, it’s quick to make, and it’s perfect for summer.
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Skip ahead:
00:00 Intro
00:13 Getting the pasta ready
00:55 Preparing the dressing
04:13 Combining the pasta and slicing the vegetables
06:29 Pouring on the dressing and mixing everything together
07:31 Tasting the recipe
INGREDIENTS
For the pasta:
– 16 oz spiral pasta
– 1 cup chopped broccoli
– 1 cup chopped cauliflower
– 1/2 cup diced red onion
– 3 tbsp minced parsley
For the dressing:
– 2 tsp Dijon mustard
– 1 1/2 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
– 1 1/2 tbsp minced shallot
– 2 cloves garlic, minced
– 1/4 cup white wine vinegar
– 2 tbsp lemon juice
– 1 tsp honey
– 2/3 cup olive oil
INSTRUCTIONS
For the salad:
In a large stockpot, bring 4 quarts of water to a boil. Add 1 tbsp salt and the pasta. Boil the pasta until al dente, slightly underdone, 8-10 minutes. Once cooked, drain the pasta and run it under cool water to stop the cooking. Set aside.
In a large bowl, combine the cooked and cooled pasta, chopped broccoli, chopped cauliflower, diced red onion, and minced parsley. Pour over the dressing (directions below) and stir. Cover and store in the refrigerator at least one hour before serving.
For the dressing:
In a medium bowl, combine the Dijon mustard, oregano, thyme, salt, black pepper, red pepper flakes, shallot, garlic, white wine vinegar, lemon juice, honey, and olive oil. Whisk to combine and set aside until the salad is ready to combine.
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