Fresh Broccoli Pasta Salad (Printable)
Crisp broccoli and tender pasta tossed in zesty lemon dressing with fresh vegetables and optional feta cheese.
# 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 Steps:
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 broccoli stays shockingly crisp because it blanches right with the pasta
- You can make it ahead and it actually tastes better after an hour in the fridge
02 -
- Rinsing the pasta under cold water is what keeps it from getting gummy
- The dressing needs at least 30 minutes to work into the broccoli
03 -
- Toast your sunflower seeds in a dry pan for 2 minutes until fragrant
- Cut your broccoli florets smaller than you think you need to