Ingredients
Scale
- 8 ounces Tri-color rotini (or noodle of choice)
- 1 6-ounce can of black olives, sliced
- 2 cups small broccoli florets
- 1 cup red peppers, diced
For the Dressing
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated parmesan romano cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons Italian seasoning
- ½ teaspoon Dijon mustard
- ½ teaspoon red pepper flakes (optional)
- Kosher salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles al dente according to the package instructions.
- While the pasta is boiling, mix up your Italian dressing by combining the ingredients in a small bowl and whisking them together.
- About three minutes before the pasta will be finished cooking, add your broccoli florets to the boiling water. You may need to boil the broccoli longer than three minutes if your florets are big or if you like softer broccoli.
- Drain your pasta and broccoli and run them under cold water for 1-2 minutes, until they are completely chilled.
- Combine your pasta and broccoli in a large bowl with the remaining ingredients. Add your dressing and toss to ensure all of the ingredients are coated in the dressing.
- For best results, chill in the fridge for at least 2 hours before serving.