La ensalada definitiva de pasta y brócoli

Ingredientes

• 4 cups fresh broccoli florets (about 2 heads)
• 1 cup red seedless grapes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup sunflower seeds, toasted
• 1 cup good quality mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparación

1. 1

   Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. In the last 2 minutes of cooking, add the broccoli florets to blanch them.

2. 2

   Drain the pasta and broccoli into a colander and immediately rinse with cold water to stop the cooking process. Shake well to remove excess water and set aside to cool completely.

3. 3

   While the pasta cooks, place the sunflower seeds in a dry skillet over medium heat. Toast, shaking the pan frequently, for 2-3 minutes until fragrant and lightly golden. Set aside to cool.

4. 4

   In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Taste and adjust seasoning if desired.

5. 5

   In a large mixing bowl, combine the cooled pasta and broccoli, halved grapes, and diced red onion. Pour the dressing over the top and toss gently until everything is evenly coated.

6. 6

   Add the toasted sunflower seeds and toss once more. For best flavor, cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.