Broccoli Sun-Dried Tomato Pasta Salad
This broccoli sun-dried tomato pasta salad combines tender-crisp broccoli, chewy whole-wheat farfalle, and tangy sun-dried tomatoes, making it the perfect healthy pasta salad with sun-dried tomatoes for potlucks.
Ingredients
- 8 ounces whole-wheat farfalle pasta
- 6 cups broccoli florets
- ½ cup chopped red bell pepper
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- ¾ cup mayonnaise
- ½ cup finely chopped sun-dried tomatoes in oil, drained
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
Instructions
- Prepare a large bowl of ice water and set it near your stove to use later.
- Fill a large pot with water and bring it to a rolling boil. Add the pasta and cook according to the package instructions. During the last 2 minutes of cooking, add the broccoli florets to the boiling water.
- Drain the pasta and broccoli, then transfer immediately to the prepared ice water to stop the cooking process. Once cooled, drain well and set aside.
- In a large mixing bowl, combine the cooked pasta, broccoli, red bell pepper, red onion, parsley, and basil.
- In a smaller bowl, whisk together the mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt, and crushed red pepper until smooth and well incorporated.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to one day.