The Pioneer Woman Tasty Kitchen
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Zesty Pasta Salad

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Level: Easy

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Description

We love this pasta recipe every time I make it. We make a complete meal out of the salad and with summer coming up, it makes for a great meal on a hot night. But don’t wait till then because it is delicious anytime.

Ingredients

  • ¼ cups Extra Virgin Olive Oil
  • ¼ cups Red Wine Vinegar
  • 2 Tablespoons Sugar
  • 1 Tablespoon Finely Chopped Fresh Basil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • 1 clove Garlic, Minced
  • ½ teaspoons Black Pepper
  • 1 cup Broccoli Florets
  • 6 ounces, weight Uncooked Rotini Pasta
  • 15 ounces, weight Can Kidney Beans, Rinsed And Drained
  • 1 cup Carrots, Sliced
  • 1 whole Small Red Onion, Cut Into Halves And Thinly Sliced
  • 6 cups Torn Lettuce Leaves
  • ½ cups Parmesan Cheese, Grated

Preparation

To make the dressing, whisk the oil, vinegar, sugar, basil, lemon juice, mustard, garlic, and pepper in a small bowl until well-blended.

Bring a large sauce pan of water to a boil. Add the broccoli and cook for 3 minutes, then remove the broccoli and place in ice water to stop the cooking process. Drain the broccoli. In the same boiling water, add the pasta and cook according to package directions. Drain the pasta and rinse under cold water until cool.

Combine pasta, broccoli, beans, carrots, and onion in a large bowl. Add dressing and toss to coat. Place lettuce leaves on a plate or bowl then top with the pasta, broccoli mixture, then sprinkle with the cheese.

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