This broccoli slaw pasta salad, featuring our prosecco white wine vinegar and bow tie pasta, is an excellent side dish for your fourth of July BBQ!
To prepare the broccoli (if you’re not using prepared broccoli slaw), slice the florets off the stems. Reserve the stems, cutting off the very tough part at the base. Cut them into small pieces. Place the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandoline or by hand with a sharp knife.
Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified. The dressing should be pleasantly tangy and pack a punch. If it’s overwhelmingly acidic, add a little more honey to balance out the flavors. If it needs more kick, add a bit more mustard or lemon juice.
Add the shredded broccoli slaw, cooked pasta, almonds, apples and chopped basil to your large serving bowl. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld.
Sprinkle on the feta cheese just before serving.