Broccoli and Capsicum Pasta Salad

Broccoli and Capsicum Pasta Salad


2 people made this

This Italian salad (known in its homeland as insalata giardiniera) uses the freshest produce from the vegetable garden to provide a wonderful mixture of colours, flavours and nutrients. It stores well and is even better the next day.

Elaine Russell

Serves: 6 

  • 350g broccoli florets
  • 1 large red capsicum, deseeded and cut into thin strips
  • 1 yellow zucchini, thinly sliced
  • 1 small red onion, chopped
  • 280g radiatore (radiator pasta) or farfalle (bow tie pasta)
  • 175g yellow or red grape tomatoes
  • For the dressing
  • 150ml cider vinegar
  • ⅓ cup (80ml) extra virgin olive oil
  • ⅓ cup (20g) finely chopped fresh parsley
  • 2 tbsp finely chopped fresh dill
  • pepper to taste

Preparation:8hours30min  ›  Cook:20min  ›  Ready in:8hours50min 

  1. Set out a large bowl of iced water. Bring a large saucepan of water to the boil over a high heat. Put the broccoli, red capsicum, zucchini and onion in a large metal sieve. Immerse in the water and blanch for about 2 minutes or just until the colours brighten. Lift out and drain, then plunge into the iced water.
  2. Cook the pasta in the saucepan of boiling water according to the packet instructions. Drain and put in a large serving bowl. Drain the vegetables and add to the pasta, together with the tomatoes.
  3. To make the dressing, put the vinegar, oil, parsley, dill and pepper in a jar with a tight-fitting lid and shake until combined. Pour over the salad and toss gently to coat. Cover and refrigerate for at least 8 hours, or overnight. Toss again before serving.

Some more ideas…

White wine vinegar or tarragon vinegar can be used instead of cider vinegar. * Replace the broccoli with asparagus tips. * For more fibre, use wholemeal pasta. * Replace the grape tomatoes with cherry tomatoes or quartered roma tomatoes.

Health points

This salad gives you four servings of vegetables. Add a couple of pieces of fruit as snacks and you will have had a truly healthy day of eating.

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Reviews (2)


Used different ingredients. Swapped yellow capsicum for yellow zucchini (not available) I assumed it was more a color issue than taste and it did look better with the yellow added. Next time I will use 1 green zucchini and 1 yellow capsicum. - 04 Jun 2010


Really easy & beautiful color..tasted good after a couple of hours but looking forward to tomorrows bbq. I had it for lunch Sunday..very zesty..I will save this recipe for next summer - 04 Jun 2010

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