Fresh Broccoli Pasta Salad (Printable)

Crisp broccoli and tender pasta tossed in zesty lemon dressing. Perfect for picnics or light lunches.

# What You 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:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. During the last 2 minutes, add broccoli florets. Drain and rinse under cold water to stop cooking process.
02 - In a large salad bowl, combine cooled pasta and broccoli with red onion, cherry tomatoes, and shredded carrots.
03 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
04 - Pour dressing over salad ingredients and toss well to coat evenly.
05 - Gently fold in feta cheese (if using), toasted sunflower seeds or almonds, and chopped parsley.
06 - Taste and adjust seasoning if needed. Serve immediately or refrigerate 30 minutes for flavors to develop.

# Expert Tips:

01 -
  • The broccoli stays bright and crisp because you blanch it right with the pasta
  • You can prep everything in advance and the flavors actually get better
  • It travels beautifully and never gets soggy like other pasta salads
02 -
  • Rinsing the pasta under cold water is not optional if you want to serve this soon
  • The salad needs at least 30 minutes in the fridge for flavors to settle
  • Broccoli can still be slightly crisp when you drain it
03 -
  • Reserve a splash of pasta water before draining to thin the dressing if needed
  • Toast your seeds in a dry pan until fragrant for the best flavor

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