Tri-Colored Summer Pasta Salad
Tri-Colored Summer Pasta Salad is an moderately easy dinner. Made with 1 head broccoli, 2 carrots, peeled and 1/4-inch slices, 3 celery stalks, 1/4-inch slices, 1 spanish onion (small), chopped and 1 green pepper (halved), 1/4-inch slices, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
In a large pot of boiling water, cook carrots for 2 minutes. Add celery, both peppers and onion.
Cook for 4 more minutes.
Add broccoli, cook until water returns to boiling.
Remove from heat and drain.
Immediately cool with cold water.
Very important that the vegetables are completely cooled.
Set in the refrigerator. Cook pasta until al dente.
Drain and cool completely.
Toss pasta and vegetables together with dressing just before serving. Garnish with halved cherry tomatoes.
π· Perfect Pairings
Complete your meal with these
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