“This is a wonderful side at any BBQ.” - by Hope1960
Ingredients
Adjust Servings
Original recipe yields 18 cups
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Rinse with cool water; drain well in a colander set in the sink; set aside to cool completely.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green and still crisp, about 2 minutes. Remove the broccoli and rinse well with cold water until cold; drain.
- Stir together the onion, green bell pepper, red bell pepper, the cooled pasta, and the cooled broccoli in a large bowl. Whisk together the mayonnaise, red wine vinegar dressing, and dry mustard. Pour the dressing over the pasta and vegetables; stir to combine. Cover and refrigerate overnight.
Nutrition
Amount Per Serving (24 total)
- Calories
- 322 cal
- 16%
- Fat
- 18.1 g
- 28%
- Carbs
- 33.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Holy pasta salad, Batman! This makes a TON of pasta salad (I'm already making a mental list of dinner invitees so it doesn't go to waste!). If you're making this for a family dinner, you'll probably..." See more want to halve it. I made as is, though I did use only 24 oz of pasta as I realized my boxes were 12 oz as opposed to 16. I also bought broccoli crowns (I'm lazy), instead of 2 heads (I used 3 largish crowns, instead). I also reduced the mayo a bit (and I always use light mayo w/EVOO) to lighten it up a bit. Surprisingly, there was only ONE bottle of red wine vinaigrette in all of my grocery stores bottled dressings (I'll make my own if I make this again, but wanted to stay true to the recipe this time). This is a nice change of pace pasta salad and I really like the amount of veggies in it (I also added a bag of shredded carrots to add some more color/nutrients). While it won't become my "go to" pasta salad, I'm definately glad I tried it! I'm looking forward to customizing it a bit; I think I'll add some chopped banana peppers (w/juice) and a handful or two of shredded cheddar, too. THANKS for a very nice recipe, Hope!"
soupisgoodfood33
"i didnt have the broccoli but i kept everything else pretty true to the recipe. i dont think i used 2 cups of mayo but i probably used more than 8 oz of the salad dressing. i used a home made version ..." See morefrom this site. i like the dry mustard in this. it gives it something extra. it makes alot but i sent some to my mother in law and she called for the recipe. ill try it with broccoli too but i dont see how this could get any better. five stars."
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