Broccoli Pasta Salad with Tangy Mustard Vinaigrette
This vibrant pasta salad combines crisp broccoli, creamy mozzarella, and juicy tomatoes with a homemade mustard vinaigrette for a refreshing twist on the potluck classic.
Servings 8
Calories 296kcal
Ingredients
Salad
- 8 ounces Rigatoni pasta
- 4 cups broccoli florets
- 4 ounces mozzarella cheese cubed
- 1 pound cherry tomatoes halved
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
Mustard Vinaigrette
- 1/2 cup vegetable oil
- 1/3 cup lemon juice
- 2 teaspoons Dijon mustard
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Mustard Vinaigrette
- Combine all the vinaigrette ingredients in a jar, cover tightly, and shake vigorously. Cover and chill until ready to use.
Salad
- Cook pasta according to package directions. Drain. Rinse with cold water, and drain again.
- Boil the broccoli for 2 to 3 minutes or until slightly tender. Drain, rinse with cold water, and drain again.
- Combine the pasta, broccoli, mozzarella cheese, tomatoes, and herbs in a large bowl.
- Add mustard vinaigrette dressing and toss to combine.
Recipe Tips
For maximum flavor absorption, toss the pasta with a small amount of the dressing while it's still warm, then add the remaining ingredients and dressing once cooled. Don't discard those broccoli stems! They're full of nutrients - peel the tough outer layer, slice thinly, and add to the salad for extra crunch and nutrition. For a time-saving tip, purchase pre-cut broccoli florets, but still trim any large pieces for consistent bite sizes.
Nutrition
Calories: 296kcal | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 11mg | Sodium: 273mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 61.1mg | Calcium: 111mg | Iron: 1.3mg
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