Fresh Broccoli Pasta Salad (Printable)
Crisp broccoli and tender pasta tossed in zesty lemon dressing for a vibrant cold dish.
# 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.
# Helpful Tips:
01 -
- The broccoli stays surprisingly crisp because it blanches right in the pasta water—no extra pot needed and no mushy vegetables ever
- This salad actually gets better after a few hours in the fridge, making it the ultimate make-ahead dish for busy days
02 -
- The pasta must be completely cooled before adding the dressing, otherwise the oil will separate and the vegetables will wilt
- This salad keeps well for three days in the refrigerator but the tomatoes will soften and release juice as they sit
03 -
- Toasting the sunflower seeds in a dry pan over medium heat until fragrant takes two minutes but transforms their flavor completely
- Double the dressing if you plan to serve this the next day—the pasta absorbs liquid as it sits