Pasta Salad with Broccoli, Tomatoes, and Red Beans
An easy summer pasta salad loaded with broccoli, juicy tomatoes, red beans, and fresh herbs in a simple oil and vinegar dressing.
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Servings: to 8
Ingredients
- 8 ounces pasta any short, chunky shape, like bowties or cavatappi
- 4 cups broccoli florets finely chopped
- ¼ cup fresh parsley chopped
- 3 scallions minced
- fresh basil leaves sliced, to taste
- 1 ½ to 2 pounds ripe, juicy tomatoes diced
- 15 to 16 ounce can small red beans drained and rinsed
- ¼ cup sun-dried tomatoes cut into strips (preferably not oil-cured)
- ¼ cup extra-virgin olive oil or as desired
- ¼ cup red wine vinegar or apple cider vinegar
- juice of ½ lemon or lime about 2 tablespoons
- 2 teaspoons italian seasoning blend
- salt and freshly ground pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Just before it's done, add the broccoli florets and cook until they're bright green, not more than another 30 seconds.
- Drain the pasta and broccoli and rinse until cool.
- Combine the pasta and broccoli in a large serving bowl with the remaining ingredients. Toss well.
- If time allows, let stand for 30 to 60 minutes or so to allow the flavors to blend. Taste, and bring the flavors up to your liking with additional oil, vinegar, lemon juice, seasoning blend, and salt and pepper.
Nutrition (Estimate per Serving)
Calories: 240kcalCarbohydrates: 38gProtein: 9gFat: 7gSaturated Fat: 1gSodium: 210mgFiber: 6gSugar: 5g
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