Rigatoni Broccoli Salad with Mustard Vinaigrette is a modern twist on the traditional pasta salad, which has been a popular dish for centuries. The salad is a perfect combination of rigatoni pasta, fresh broccoli florets, mozzarella cheese, cherry tomatoes, and a flavorful mustard vinaigrette.
Pasta salads have a long history in Italian cuisine, with many variations and regional differences. The original version of pasta salad is believed to have originated in the south of Italy, where it was typically made with simple ingredients such as pasta, olive oil, and fresh vegetables.
Over time, pasta salad has evolved and become a popular dish around the world, with chefs and home cooks experimenting with different ingredients and dressings. The Rigatoni Broccoli Salad with Mustard Vinaigrette is one such example, with a tangy and flavorful dressing that takes the dish to the next level.
Whether enjoyed as a side dish or a light lunch, this salad is a delicious and healthy option that celebrates the flavors of Italy. So, give this recipe a try and enjoy a modern twist on a classic dish!
Rigatoni Broccoli Salad
Ingredients
8 oz Rigatoni pasta
4 cups broccoli florets
4 oz cubed mozzarella cheese
1 lb cherry tomatoes, halved
1/3 cup chopped fresh parsley
2 tbsp chopped fresh basil
For the Mustard Vinaigrette:
1/2 cup vegetable oil
1/3 cup lemon juice
2 tsp Dijon mustard
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
Instructions
Cook pasta according to package directions. Drain and rinse with cold water.
Boil the broccoli for 2-3 minutes, then drain and rinse with cold water.
Combine pasta, broccoli, mozzarella cheese, tomatoes, and herbs in a large bowl.
In a jar, combine all the vinaigrette ingredients, cover, and shake vigorously. Chill until ready to use.
Add the vinaigrette to the salad and toss to combine.
Enjoy!