Broccoli Pasta Salad
A fresh, crunchy, and colorful pasta salad featuring broccoli, bell pepper, corn, and bow-tie pasta tossed in Italian dressing. Ready in under 20 minutes, this fiber-rich and low-fat salad makes a perfect side, lunch, or make-ahead meal.
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 Large mixing bowl (for combining ingredients)
- 1 Knife for chopping vegetables
- 1 Cutting board – for vegetable prep
- 1 Measuring Cup (for liquids)
- 1 Measuring teaspoon – for salt and pepper
- 1 Spoon or tongs – for tossing salad
Ingredients
- 2 cups broccoli florets washed and chopped
- 1/2 bell pepper chopped
- 1/2 cup canned corn drained
- 8 oz bow-tie pasta
- 1 clove garlic minced
- 1/4 cup red onion chopped
- 1/4 cup Italian salad dressing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: shredded Parmesan cheese for topping
Instructions
- Boil Pasta Perfectly: Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over medium-high heat. Once boiling, carefully add the bow-tie pasta, stirring occasionally to prevent sticking. Cook according to package directions until the pasta is tender yet slightly firm (al dente). Once done, drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and cool it down for the salad. Set aside.
- Prepare Fresh Vegetables: While the pasta is cooking, wash the broccoli thoroughly under cold running water. Chop the broccoli into bite-sized florets for easy mixing and eating. Dice the bell pepper into small, uniform pieces to add a pop of color and crunch. Peel and finely chop the red onion, and mince the garlic clove to infuse the salad with aromatic flavor. Drain the canned corn and pat it dry if needed. Place all these prepared vegetables in a large mixing bowl.
- Combine Ingredients Thoughtfully: Once the pasta has cooled slightly, add it to the mixing bowl with the chopped broccoli, bell pepper, red onion, garlic, and corn. This ensures that the pasta won’t make the vegetables soggy. Drizzle the Italian salad dressing evenly over the mixture. Sprinkle in the salt and black pepper. Using a large spoon or tongs, gently toss all the ingredients together, making sure every piece of pasta and vegetable is coated with dressing. Be careful not to mash the vegetables—toss lightly but thoroughly.
- Optional Cheese Enhancement: If you enjoy a slightly richer flavor, top the salad with shredded Parmesan cheese. This step is optional but adds a delightful savory touch that complements the fresh vegetables and tangy dressing beautifully.
- Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 10–15 minutes before serving. This allows the flavors to meld together. Serve chilled or at room temperature as a colorful, crunchy, and satisfying side dish or light meal. Perfect for picnics, potlucks, or a quick weeknight dinner.
- Meal Prep and Storage Tip: This salad can be stored in an airtight container in the refrigerator for up to 2–3 days. If you plan to make it ahead, keep the cheese separate and add it just before serving to maintain freshness. Gently stir before serving to redistribute the dressing and flavors.
Notes
- Vegetable Prep: Always chop the vegetables into uniform pieces so every bite has a balanced texture. Small broccoli florets cook and blend better with pasta, while finely chopped onions and peppers ensure flavor distribution.
- Pasta Tips: Cook pasta just until al dente to maintain its texture; overcooked pasta can become mushy when combined with vegetables and dressing.
- Dressing Variations: While Italian dressing works wonderfully, feel free to experiment with light vinaigrettes, creamy yogurt-based dressings, or a lemon-garlic drizzle for added flavor.
- Optional Add-Ins: For extra protein, toss in cooked chickpeas or diced grilled chicken. Nuts such as slivered almonds or sunflower seeds add a pleasant crunch.
