Fresh Broccoli Pasta Salad (Printable Version)

Crisp broccoli and tender pasta tossed in zesty lemon dressing for a refreshing meal.

# 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:

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.
06 - Taste and adjust seasoning if necessary. Serve immediately or chill for 30 minutes for flavors to meld.

# Expert Tips:

01 -
  • The broccoli stays perfectly crisp because you blanch it with the pasta no mushy veggies here
  • Everything comes together in one bowl meaning minimal cleanup and maximum flavor
02 -
  • Rinse the pasta under cold water immediately to stop cooking and prevent it from becoming gummy
  • The salad tastes even better after sitting for an hour so make it ahead for parties
03 -
  • Cut all vegetables into similar sized pieces for the most enjoyable eating experience
  • Let the salad come to room temperature for 15 minutes before serving if refrigerated overnight

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