Fresh Broccoli Pasta Salad (Print version)
Crisp broccoli, pasta, and vegetables in zesty lemon dressing. Perfect for picnics and light lunches.
# Ingredient List:
→ 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 Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets. Drain and rinse under cold water to stop cooking.
02 - In a large salad bowl, combine the cooled pasta and broccoli, red onion, cherry tomatoes, and shredded carrots.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - Pour the dressing over the salad ingredients. Toss well to combine.
05 - Gently fold in feta cheese (if using), toasted sunflower seeds or almonds, and chopped parsley. Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes for flavors to meld.
# Expert Advice:
01 -
- It actually gets better after sitting in the fridge for a few hours, making it perfect for meal prep or make-ahead gatherings
- The dressing hits every note tangy, creamy, garlicky without being heavy or weighing down the vegetables
02 -
- Rinsing the pasta and broccoli under cold water is not optional, it prevents further cooking and keeps that perfect crisp-tender texture
- The salad can sit at room temperature for about two hours safely, but if it's a hot day keep it chilled until serving
03 -
- Cut your broccoli florets relatively small and uniform so they all cook at the same rate
- Toast your sunflower seeds or almonds in a dry pan for 2-3 minutes until fragrant, that deep nutty flavor is worth the extra step