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Broccoli Pasta Salad Recipe

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By Traci Smith | Mar 29, 2016

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Broccoli Pasta Salad features the perfect combination of sweet and tangy flavors.
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  • 4-6 servings



  • 8 ounces uncooked pasta
  • 1 bunch broccoli, cut into bite-size pieces
  • 8 ounces cherry tomatoes, halved
  • 1 large cucumber, sliced, then halved or quartered
  • 1 large red onion, coarsely chopped
  • 3 to 4 teaspoons fresh chopped dill
  • 3⁄4 cup white vinegar
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon mustard
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper


  • Boil and drain pasta according to package directions. Set aside to cool.
  • In a large bowl, combine cooled pasta, broccoli, tomatoes, cucumber, onion and dill, and mix well. Set aside.
  • In a medium bowl, combine vinegar, sugar, water, oil, mustard, salt and pepper, and whisk until thoroughly blended.
  • Pour vinegar mixture over pasta mixture, and toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

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