Broccoli and Tomato Pasta Salad

Need the perfect pasta salad for a picnic or backyard barbecue? Pasta salads make the best summer side dish that can be served with all your summer meals.

This Broccoli and Tomato Pasta salad recipe is a pasta salad recipe my sister in-law introduced me to many years ago. I am not sure where it originally came from. I seem to remember her telling me she got it from a friend.

I've tweaked the dressing recipe a bit over the years and even though the ingredient list is the same I've made some adjustments to the dressing. The vinegar and Miracle Whip adds the perfect amount of tanginess that works perfect with the broccoli, tomatoes and peppers.

 How to make Broccoli and Tomato Pasta Salad

Ingredients

• 1 12 ounce box Tri-Color pasta
• ¾ cup fresh broccoli florets that have been cut into bite size pieces
• 1  cup combination of green, yellow and red peppers, finely diced
• 1 cup sliced cherry tomatoes
• 1 cup miracle whip
• ¼ cup white vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon  pepper

1.  Mix the vinegar and sugar in a small bowl  and set aside until the sugar dissolves.
2. Boil the pasta per manufacturer's directions.
3. Drain and rinse in cold water.
4. Combine the pasta, broccoli, peppers, and tomatoes in a large bowl.
5. Mix the Miracle Whip into the vinegar and sugar until combined.
6. Pour salad dressing over pasta and stir well.
7. Add salt and pepper to the salad.
8. Taste and adjust salt and pepper if needed.

Print the Broccoli and Tomato Pasta Salad recipe below

Broccoli and Tomato Pasta Salad

Arlene Mobley - Flour On My Face

This pasta salad recipe is made with fresh broccoli, tomatoes and tri colored pasta. It is a perfect summer side dish and perfect served as a side dish for a summer picnic or backyard BBQ. Make it in less than 30 minutes.

5 from 3 votes

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Prep Time 15 mins

Cook Time 12 mins

Refrigerate 2 hrs

Total Time 2 hrs 27 mins

Course Pasta Salad, Side Dish, Summer Side Dish

Cuisine American

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Servings 8 Servings

Calories 208 kcal

Ingredients

  

1x2x3x

• ▢ 12 oz. box Tri-Color pasta
• ▢ ¾ cup fresh broccoli florets that have been cut into bite size pieces
• ▢ 1 cup combination of bell peppers (yellow, green and red peppers, finely diced)
• ▢ 1 cup sliced cherry tomatoes
• ▢ 1 cup miracle whip
• ▢ ¼ cup white vinegar
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon pepper

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Instructions 

• Mix the vinegar and sugar in a small bowl and set aside until the sugar dissolves.
• Boil the pasta per manufacturer’s directions.
• Drain and rinse in cold water.
• Combine the pasta, broccoli, peppers, and tomatoes in a large bowl.
• Mix the Miracle Whip into the vinegar and sugar until combined.
• Pour salad dressing over pasta and stir well.
• Add salt and pepper to the salad.
• Taste and adjust salt and pepper if needed.
• Refrigerate until ready to serve.
• Makes 8 to 10 servings.

Notes

• This Broccoli & Tomato Pasta Salad recipe is best made the night before to allow the flavors to come together but can be served within 2-3 hours if needed.

Nutrition

Serving: 1cup | Calories: 208kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 550mg | Potassium: 214mg | Fiber: 3g | Sugar: 8g | Vitamin A: 237IU | Vitamin C: 27mg | Calcium: 21mg | Iron: 1mg

Keyword Best Barbecue Side Dish, Broccoli and Tomato Pasta Salad, Broccoli Pasta Salad Recipe, Pasta Salad, Tri colored pasta salad recipe

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