Fresh Broccoli Pasta Salad (Printable)
Crisp broccoli and tender pasta tossed in zesty lemon dressing with fresh vegetables. A vibrant dish perfect for warm days.
# What You’ll 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 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 Tips:
01 -
- The way the crisp broccoli contrasts with tender pasta creates this satisfying texture that keeps you coming back for seconds
- It actually gets better as it sits, making it perfect for meal prep or making ahead for parties
02 -
- Cold pasta absorbs flavor differently than hot pasta, so always taste and adjust your seasonings after chilling
- The broccoli will continue to cook slightly from residual heat even after draining, so err on the side of slightly undercooking it
03 -
- Toast your sunflower seeds in a dry pan over medium heat until fragrant, watching carefully because they go from perfect to burned quickly
- If making ahead, hold back about half the dressing and add it right before serving to refresh the flavors