Broccoli & Sweet Pepper Pasta Salad

I love pasta salad. For some people it’s a summer time thing, but our family will throw it together any time. This recipe is one of my favorite vinegar based pasta salad recipes because of the combination of sweet and savory. If you’re meal prepping and wanting something full of all the right nutrients, this will do it. Plus, if you swap out your regular pasta for some Protein Pasta, all of a sudden you’ve gone next level. Enjoy!

Recipe:

5 oz. Rotini pasta

3 cups small broccoli florets

3 Tbsp white balsamic vinegar

2 Tbsp olive oil or canola oil

2 Tbsp honey

2 cloves minced garlic

1 large red sweet pepper, cut into pieces

1 cup sliced grape tomatoes

1/2 cup chopped red onion

1/4 cup chopped fresh basil

2 oz. crumbled goat cheese

Instructions:

1. Fill a medium pot with water and place on stove to boil. Cook pasta according to directions on the box.

2. Fill a large pitcher with ice water (lots of ice). You’ll need this later.

3. In a small mixing bowl whisk together vinegar, oil, honey, garlic, and crushed red peppers if desired.

4. In a large bowl mix together chopped sweet pepper, onion, broccoli, onion, tomatoes, and basil. Toss to combine.

5. Once pasta is finished cooking, drain and rinse with cool water. Return it to the pot (with no water in it) then pour in the cold water pitcher. You want to stop the pasta from overcooking and bring the temp down before adding moving forward.

6. Add the pasta mixture to your bowl of veggies. Pour in dressing and mix.

7. Gently stir in cheese. Season to taste with salt.