Rainbow Rotini Broccoli Salad Recipe

Here is a colorful, tasty pasta salad that is easy to make.


Serves 4

2 cups uncooked rainbow rotini pasta
1 cup broccoli florets, boiled for 2 minutes
16 bite size tomatoes, sliced
1/2 small sweet white onion, chopped fine
1/2 cup sliced black pitted olives
1/2 cup parmesan cheese (or you can subsitute finely grated feta cheese)

Salad Dressing
4 Tablespoons olive oil
1 1/2 Tablespoons freshly squeezed lemon
1/2 teaspoon salt


Bring a large pot of water to a boil and add 1 teaspoon salt to the water.

Add the rotini and boil uncovered for 10-12 minutes to el dente.

Add the broccoli florets and cook for 2 minutes longer.

Shut off and drain.

Transfer the pasta and broccoli to a salad bowl and let sit to cool.

Meanwhile slice the small tomatoes and the olives.

Gently stir into the room temperature pasta.

In a small bowl stir together the olive oil, lemon juice and salt and drizzle over the salad.

Gently stir in to coat.

Sprinkle in the parmesan (or feta) cheese.


Add salt and freshly ground pepper to taste.

You can also serve chilled, but only let chill for about 2 hours before eating.