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Broccoli Parmesan Pasta Salad

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Broccoli Parmesan Pasta Salad

Broccoli Parmesan Pasta Salad

Jessica Braider
We love this kid-friendly pasta salad recipe, which is so flavorful and nutritious. I recommend using frozen broccoli florets, but you can also use fresh broccoli, just steam it a little longer. Scramble recipe tester Sandra Simmons said, “I feel like we got a little present tonight. This salad is DELICIOUS!”
Cook Time 30 mins
Total Time 30 mins
Servings 8 servings

Ingredients
  

  • 16 oz. fusilli noodles (use wheat/gluten-free if needed)
  • 12 - 14 oz. frozen broccoli florets (4 cups)
  • 1 orange or red bell pepper thinly sliced and cut into thirds
  • 6 oz. sliced black olives drained, or use ½ cup pitted kalamata olives, roughly chopped
  • 1 jar marinated artichokes with their liquid, 6 – 10 oz.
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 clove garlic minced, about 1/2 tsp.
  • 2 Tbsp. balsamic vinegar
  • 1/8 tsp. black pepper
  • 1/2 cup grated Parmesan cheese plus additional for serving

Instructions
 

  • Cook the noodles in rapidly boiling salted water until they are al dente, and drain them.
  • Meanwhile, thaw the broccoli in the microwave until tender, about 4 minutes.
  • In a large pasta bowl, combine the broccoli, bell peppers, olives, artichokes, herbs and garlic.
  • Add the cooked pasta, the vinegar, pepper and cheese, and stir to combine it. Serve it immediately, or refrigerate it for up to 3 days. This can be served hot, warm or cold.

Notes

Do Ahead or Delegate: Cook the pasta and store tossed with a little oil, defrost the broccoli, slice the bell pepper, slice or chop the olives if necessary, peel the garlic, grate the Parmesan cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 2 Tbsp. olive oil or vinaigrette dressing to the dish.  Mix in 2 Tbsp. toasted pine nuts or walnuts and/or serve it with crushed red pepper flakes.
Tip: Don’t let leftovers go to waste!  If you have leftover cooked pasta that has no sauce on it, drop it into boiling water for 1 – 2 minutes and it will taste almost as good as new.
Video: Watch Jessica make it live on Facebook!
Nutritional Information Per Serving (% based upon daily values): Calories 329, Total Fat: 9g, 14%; Saturated Fat: 5g, 23%; Cholesterol: 6mg, 2%; Sodium: 317mg, 13%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 4g, 17%; Sugar: 4g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Lunch, Main Dish, Make-Ahead, Nut-Free, Picnic, Side Dish, Summer, Vegetarian
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