Pasta, Cheese, And Vegetable Salad

This refreshing pasta salad combines tender rotini or penne with crisp broccoli florets, juicy cherry tomatoes, and sharp reduced-fat cheddar cheese cubes. The dish is tossed in a bright vinaigrette of olive oil, red wine vinegar, and fresh basil, creating a perfect balance of creamy, tangy, and savory flavors. It is an excellent choice for weeknight lunches, picnic sides, or light dinners. The vegetables retain a pleasant crunch while the pasta absorbs the dressing, making every bite satisfying. Simple to assemble with pantry staples, this vegetarian dish serves six and can be made ahead for convenient meal prep.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 561.5

Dietary: Vegetarian

Description

This refreshing pasta salad combines tender rotini or penne with crisp broccoli florets, juicy cherry tomatoes, and sharp reduced-fat cheddar cheese cubes. The dish is tossed in a bright vinaigrette of olive oil, red wine vinegar, and fresh basil, creating a perfect balance of creamy, tangy, and savory flavors. It is an excellent choice for weeknight lunches, picnic sides, or light dinners. The vegetables retain a pleasant crunch while the pasta absorbs the dressing, making every bite satisfying. Simple to assemble with pantry staples, this vegetarian dish serves six and can be made ahead for convenient meal prep.

Ingredients

2 cups Rotini
And/or penne or other pasta
2 cups Broccoli flowerets
1 1/2 cups Reduced-fat cheddar cheese
10 cherry Tomatoes -- quartered
1 green And/or red sweet pepper -- chopped
2 green Onions -- thinly sliced
2 tablespoons Olive oil
3 tablespoons Red wine vinegar
3 tablespoons Fresh basil -- snipped, or 1/2
Teaspoon dried
Basil, crushed
1/4 teaspoons Salt
1/4 teaspoons Pepper

Directions

1
Bring a large pot of salted water to a boil.
2
Add the rotini (or penne) and broccoli florets to the boiling water.
3
Cook until the pasta is al dente and the broccoli is tender-crisp, about 8-10 minutes.
4
Drain the pasta and broccoli well, then rinse under cold water to stop the cooking process.
5
In a large bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
6
Add the cooled pasta and broccoli to the dressing and toss to coat evenly.
7
Fold in the cubed cheddar cheese, quartered cherry tomatoes, chopped sweet pepper, and sliced green onions.
8
Stir in the fresh or dried basil.
9
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 561.5kcal

% Daily Value *
Total Fat 38.7g60%
Saturated Fat 20.1g101%
Cholesterol 87.3mg30%
Sodium 1826.1mg77%
Total Carbohydrate 31.5g11%
Dietary Fiber 10.7g43%
Sugars 5.8g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salad sit in the refrigerator for at least an hour before serving so the pasta absorbs the vinaigrette.

You can substitute rotini with penne, fusilli, or any short pasta shape you prefer.

If using dried basil, add it with the dressing; if using fresh basil, add it just before serving to maintain its bright green color.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: pasta, salad, broccoli, cheddar, vegetarian, cold, lunch, picnic, rotini, penne, basil, tomatoes, vinegar, olive oil, healthy, easy, quick, dairy, vegetable

Read it online: https://www.chefs-mate.com/recipe/pasta-cheese-and-vegetable-salad/