Pasta Salad

This pasta salad is so delicious, it has become a one of our go to side dishes for our meals! I have not always been a pasta salad fan, but this is recipe is one of my favorites now.

This recipe is simple to make and packs a lot of flavor! I use the Trader Joe’s brown rice and quinoa pasta because my husband loves it and is a nice gluten free and vegetarian option, but you can use any pasta you would like.

I love the color combination of the ingredients. The tomatoes and olives tossed together with the crispy baked broccoli and bell pepper, all tossed together with freshly cut salami and brightly purple shallots. Sometimes, I will also add in Parmesan cheese on top as well and its very tasty. Its creates a beautiful mouth-watering mixture and the dressing really brings it all together.

This recipe can also be alternated. If you are vegetarian or vegan, then remove the salami and cheese.

Pasta Salad

thedishnextdoor

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Total Time 14 minutes mins

Course Side Dish

Ingredients

  

• 6 oz spiral pasta
• 1 Tbl. Olive oil
• 1 cup Broccoli, cut into florets
• 1 Yellow bell pepper, diced
• 1/2 cup Grape Tomatoes, cut in half lengthwise
• 1 2.25 oz. can Sliced black olives
• 1 Shallot, diced
• 1 cup Salami, diced (optional)
• 1/2 cup Grated Parmesan cheese (optional)
• 1/2 tsp. Red pepper flakes
• 1 Tbl. Fresh or dried basil
• 1 tsp. Oregano
• 2 Tbl. Olive Oil
• 2 Tbl. Red wine vinegar
• Salt + pepper to taste

Instructions

 

• Preheat oven to 400℉
• Cook the pasta according to the directions. Drain and set aside.
• Cover a baking sheet with parchment paper.In a mixing bowl, toss the olive oil with the broccoli, yellow bell pepper, and red pepper flakes. Season with salt + pepper. Spread on the baking sheet and bake for 15-20 minutes or until lightly crispy. Let cool.
• In the mixing bowl, mix the broccoli and bell pepper together with the pasta, tomatoes, olives, shallots, salami, basil, and oregano.
• In a small mixing bowl, whisk the olive oil, red wine vinegar, and sugar until well combined. Pour over the salad and toss until evenly coated. Season with salt + pepper if needed.