Fresh Broccoli Pasta Salad (Print version)

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

# 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

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. During the final 2 minutes of cooking, add broccoli florets. Drain and rinse under cold water to halt cooking process.
02 - Transfer cooled pasta and broccoli to a large salad bowl. Add red onion, cherry tomatoes, and shredded carrots. Toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until fully emulsified and smooth.
04 - Pour prepared dressing over salad ingredients. Toss thoroughly to ensure all components are lightly coated with the vinaigrette.
05 - Gently fold in crumbled feta cheese (if using), toasted sunflower seeds or almonds, and chopped fresh parsley. Mix carefully to avoid breaking ingredients.
06 - Taste salad and adjust salt or pepper as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.

# Expert advice:

01 -
  • The lemon and mustard dressing creates this perfect bright tang that makes even simple pasta feel special
  • You can make it ahead and it actually gets better as the flavors hang out together in the fridge
  • It travels beautifully and never gets soggy, making it perfect for potlucks or pack lunches
02 -
  • Rinsing the pasta and broccoli under cold water is not optional unless you want a warm, wilted salad
  • The dressing needs to be whisked until it looks creamy and thickened, or it will just pool at the bottom of your bowl
  • This salad tastes significantly better after at least thirty minutes in the fridge, so plan accordingly
03 -
  • Cutting all the vegetables into similar sized pieces ensures perfect balance in every single forkful
  • Toasting the sunflower seeds in a dry pan for just two minutes deepens their flavor dramatically
  • Letting the dressed salad sit for at least thirty minutes before serving makes a huge difference in flavor development

Go back