This pasta and broccoli salad was a favorite at the deli we owned in New Hampshire. We will make it with a Parmesan peppercorn dressing that will make it creamy and loaded in flavor.
Follow the package instructions to cook your pasta and don’t over cook it. You want it to be al-dente meaning you want it to have a slight give when you bite into it and not be soggy. Make sure to use very fresh broccoli for this salad. It will add to a nicer crunch and will look nicer when it is dark green.
This salad also has celery in it. Remove the fiber before you use it and make sure it is very fresh. You want that crunch as well.
This is a beautiful salad for the summer. It goes very well with all grilled meats so take it to your next pot luck or bbq party. It also packs nicely in lunch boxes.
Pasta salads tend to dry up as the noodles will absorb the dressing. If this happens simply add a little more dressing before serving. This salad will last you for 2 to 3 days in the fridge in a closed container.
Here is what you are going to need for this delicious pasta and broccoli salad with Parmesan peppercorn dressing:
12 oz. cooked pasta shells
1 medium size head broccoli – cut into florets
3 celery stalks – chopped
2 cups Parmesan Peppercorn Dressing
Place pasta and veggies in a bowl. Add dressing and toss to mix well. Serve and enjoy!