Broccoli Cheddar Pasta Salad with Tangy Italian Vinaigrette
A delicious and colourful vegetable and cheese pasta salad with a simple homemade Italian Vinaigrette. Serve it at your next barbecue, picnic, or get-together!
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Mason jar
- Serving bowl
- Stove
- Refrigerator
- Spoon
- Garlic press
- Plate
- Serving platter
- Kitchen scale
Ingredients
- 4 cups (8 oz.) bow tie (Farfalle) pasta
- 2 cups broccoli, cut into small pieces
- 1 large red bell peppers (about 1 ½ cups), chopped
- ½ cup (3 oz.) cheddar cheese, cut into ½ - ¼ inch cubes
- ½ cup red onions, finely diced
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 garlic clove, finely minced
- 2 teaspoons honey
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- Salt
- pepper
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