Looking for a fresh and vibrant dish that’s perfect for any occasion? Dive into the delightful world of our Pasta Salad with Brussels Sprouts! This Italian-inspired recipe combines al dente pasta with crisp Brussels sprouts, juicy cherry tomatoes, and a tangy balsamic dressing that will have your taste buds dancing. Whether you're hosting a summer barbecue or simply craving a light meal, this salad is not only quick to prepare but also bursting with flavor. Get ready to impress your friends and family with a dish that’s as visually appealing as it is delicious!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 8 oz pasta (fusilli or rotini)
- 2 cups Brussels sprouts, halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta (fusilli or rotini), 2 cups of Brussels sprouts (halved), 1/2 cup of cherry tomatoes (halved), 1/4 cup of red onion (diced), 1/4 cup of olive oil, 1/4 cup of balsamic vinegar, and salt and pepper to taste.
- Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt to the water to season it. Then, add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, prepare the Brussels sprouts. Rinse them under cold water and trim off the ends. Cut each sprout in half lengthwise. Set aside.
- In a separate pot, bring water to a boil and add the halved Brussels sprouts. Blanch them for about 3-4 minutes until they are bright green and slightly tender but still crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain the Brussels sprouts again and set aside.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to cool it down and stop the cooking. Allow it to drain completely.
- In a large mixing bowl, combine the cooled pasta, blanched Brussels sprouts, halved cherry tomatoes, and diced red onion. Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Pour the dressing over the pasta salad mixture. Toss everything together until the pasta and vegetables are well coated with the dressing.
- Let the pasta salad sit for at least 10 minutes before serving to allow the flavors to meld. You can also refrigerate it for a more chilled salad.
- Before serving, give the salad a final toss and adjust seasoning if necessary. Serve chilled or at room temperature, garnished with additional cherry tomatoes or a sprinkle of fresh herbs if desired.
Tips
- Choose the Right Pasta: While fusilli or rotini work beautifully in this recipe, feel free to experiment with other pasta shapes like penne or farfalle for a fun twist!
- Perfectly Blanch Brussels Sprouts: Don’t skip the ice bath after blanching the Brussels sprouts! This step ensures they retain their vibrant green color and crisp texture.
- Customize Your Veggies: Add other vegetables such as bell peppers, cucumbers, or even olives to enhance the flavor and nutrition of your salad.
- Make Ahead: This pasta salad tastes even better after it sits for a while. Prepare it a few hours in advance or the day before, and let the flavors meld in the fridge.
- Garnish for Presentation: Before serving, consider garnishing with fresh herbs like basil or parsley, or sprinkle some feta cheese for an extra layer of flavor.
- Adjust the Dressing: Feel free to tweak the olive oil and balsamic vinegar ratio to suit your taste. A splash of lemon juice can add a refreshing zing!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
