With a short list of ingredients and a quick cooktime, this pasta salad is a no-fuss crowd-pleaser--perfect for school (or work) lunches. It can be made in bulk for large parties and very few can resist the creamy basil pesto and the sweet acidity of the vinegar. Enjoy cold or warm!
Rotini and Broccoli Pasta Salad
1 package Capone Foods Fresh Rotini
12 oz frozen broccoli, defrosted
6 oz Capone Foods Basil Pesto
1/4 cup Crismona White Balsamic Vinegar
Salt and pepper
1. Cook the rotini in boiling water for 1-1.5 minutes. Drain, toss with olive oil, and set aside.
2. Steam the broccoli until bright green and done to your liking. Shock in cold water to stop cooking. Drain and set aside.
3. Combine the rotini and the broccoli and toss with the Basil Pesto until coated. Salt and pepper to taste.
4. Drizzle with vinegar. Chill before serving. Enjoy!