Fresh Broccoli Pasta Salad (Printable version)
Crisp broccoli and tender pasta tossed in zesty lemon dressing. A vibrant dish ready in 30 minutes.
# 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 -
- You can make it ahead and it actually tastes better after sitting in the fridge for a while
- The broccoli stays surprisingly crisp because of that quick blanching trick
- People think you put way more effort into it than you actually did
02 -
- Rinsing the pasta and broccoli under cold water is not optional unless you want hot, wilted vegetables instead of a refreshing salad
- The dressing might seem too acidic at first but it mellows out as it sits with the pasta
03 -
- Cut your broccoli florets uniformly so they cook evenly in that quick blanch
- Toast your nuts or seeds in a dry pan over medium heat until fragrant and golden