A delightful twist on the classic pasta salad, featuring a tangy balsamic dressing and fresh vegetables.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried basil, black pepper, and salt until well combined.
For a smoother dressing, let it sit for a few minutes to allow the flavors to meld.
Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking.
While the pasta is cooking, chop the broccoli into small florets and blanch them in boiling water for 2 minutes. Drain and set aside.
Blanching the broccoli helps retain its vibrant green color and crisp texture.
In a large mixing bowl, combine the cooked pasta, blanched broccoli, chopped red bell pepper, and sliced green onion.
Mix gently to avoid breaking the pasta or vegetables.
Pour the prepared dressing over the pasta mixture and toss to coat evenly.
Ensure all ingredients are well coated with the dressing for maximum flavor.
Sprinkle the grated parmesan cheese on top before serving.
For a dairy-free option, use nutritional yeast as a topping.
Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Serve the salad cold for a refreshing taste.
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