Fresh Broccoli Pasta Salad (Printable)
Crisp broccoli and tender pasta tossed in zesty lemon dressing. A vibrant, refreshing dish perfect for picnics or light lunches.
# What You Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 - 1 large head fresh broccoli, cut into small florets
03 - 1 small red onion, finely chopped
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup shredded carrots
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 2 tbsp freshly squeezed lemon juice
08 - 1 tbsp Dijon mustard
09 - 1 clove garlic, minced
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
→ Extras
12 - 1/3 cup crumbled feta cheese (optional)
13 - 1/4 cup toasted sunflower seeds or slivered almonds
14 - 2 tbsp chopped fresh parsley
# How-To:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. During the last 2 minutes, add broccoli florets. Drain and rinse under cold water to stop cooking process.
02 - In a large salad bowl, combine cooled pasta and broccoli with red onion, cherry tomatoes, and shredded carrots.
03 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until fully emulsified.
04 - Pour dressing over salad ingredients and toss thoroughly to evenly coat all components.
05 - Gently fold in feta cheese (if using), toasted sunflower seeds or almonds, and chopped parsley. Season to taste and serve immediately, or refrigerate 30 minutes for enhanced flavor melding.
# Expert Tips:
01 -
- The broccoli stays shockingly crisp because you blanch it right with the pasta, a technique I learned by accident when I was trying to save time
- This salad actually gets better after a few hours in the fridge, making it the ultimate make ahead dish for lazy summer days
02 -
- Rinse your pasta and broccoli under really cold water immediately after draining. I learned this the hard way when I made warm, mushy pasta salad that nobody wanted seconds of.
- The salad needs at least 30 minutes in the fridge for the flavors to really marry. I know it is tempting to eat immediately, but patience pays off here.
03 -
- Save a handful of parsley to scatter over the top right before serving. It makes everything look freshly made and adds a pop of green.
- If you are taking this somewhere, pack the dressing separately and toss right before serving. This prevents the pasta from absorbing all the dressing.