Broccoli Pasta Salad (Printable)
Tender broccoli and pasta tossed with lemon-Dijon vinaigrette, cherry tomatoes, red onion and optional feta.
# What You’ll Need:
→ Vegetables
01 - 2 cups broccoli florets
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup red onion, thinly sliced
04 - 1/2 cup red bell pepper, diced
→ Pasta
05 - 8 ounces short pasta such as fusilli, penne, or rotini
→ Dressing
06 - 1/3 cup olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 tablespoon lemon juice
09 - 2 teaspoons Dijon mustard
10 - 1 clove garlic, minced
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Optional Additions
14 - 1/4 cup feta cheese, crumbled
15 - 2 tablespoons toasted sunflower seeds
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. In the final 2 minutes of cooking, add the broccoli florets to blanch. Drain and rinse both pasta and broccoli under cold water to halt cooking.
02 - Place the cooked pasta, blanched broccoli, cherry tomatoes, red onion, and red bell pepper into a large mixing bowl.
03 - In a separate bowl or a jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well emulsified.
04 - Pour the dressing over the vegetable and pasta mixture. Toss thoroughly with salad tongs until all ingredients are evenly coated.
05 - Scatter feta cheese and sunflower seeds on top if desired. Chill for at least 30 minutes if time allows for flavors to develop. Serve cold or at room temperature.
# Expert Tips:
01 -
- You can sneak in a riot of fresh vegetables and the zesty dressing lets everything shine without making things soggy.
- It holds up beautifully at room temperature, so you can relax at barbecues or potlucks without hovering over it.
02 -
- I once overcooked the broccoli and the salad turned mushy—a quick blanch is really all it needs.
- Tossing the pasta with a splash of dressing while it’s still warm makes everything just a bit silkier.
03 -
- Take the time to cool the pasta and broccoli under cold water—it stops the cooking instantly and helps keep the colors vibrant.
- Letting the entire salad rest in the fridge, even for 30 minutes, transforms the taste and texture in the best way.