Broccoli pasta salad with green beans
Enjoy a refreshing broccoli pasta salad with green beans, bursting with flavor!
- Regina Fusilli
- tomato paste
- vinegar
- dried basil
- garlic powder
- sugar
- salt
- black pepper
- olive oil
- broccoli
- red onion
- parmesan
Whisk together the tomato paste, basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Begin whisking in the olive oil, one tablespoon at a time, until fully incorporated.
Cook the fusilli pasta according to the package directions (boil for 7-10 minutes, or until tender), then drain it in a colander. Briefly rinse the pasta with cool water to cool it off, then drain it well.
- While the pasta is cooking, cut the broccoli florets off the stems, then roughly chop the florets into small, bite-sized pieces. Finely dice the red onion.
Once the pasta has drained, transfer it to a large bowl. Add the chopped broccoli, red onion, and crumble the Parmesan over top. Drizzle the dressing into the bowl, then gently toss the ingredients until they are evenly combined and everything is coated in dressing. Serve immediately or refrigerate until ready to eat.