Fresh Broccoli Pasta Salad (Printable)
Crisp broccoli and tender pasta tossed in zesty lemon dressing with fresh vegetables.
# 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
# Directions:
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 surprisingly crisp and bright because you blanch it right with the pasta
- You can prep everything ahead and it actually tastes better after chilling for an hour
02 -
- The pasta must cool completely before adding the dressing or it will absorb all the oil
- This salad needs at least 30 minutes of chilling time for flavors to really develop
03 -
- Cut your broccoli florets uniformly so they all cook evenly in those 2 minutes
- Toast your sunflower seeds in a dry pan until fragrant for deeper flavor