Broccoli Pasta Salad (Print Version)
Blanched broccoli and al dente pasta tossed in a zesty olive oil–Dijon dressing with tomatoes, red onion and optional feta or seeds.
# What You’ll Need:
→ Vegetables
01 - 2 cups broccoli florets
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup red onion, thinly sliced
04 - 1/2 cup red bell pepper, diced
→ Pasta
05 - 8 ounces short pasta such as fusilli, penne, or rotini
→ Dressing
06 - 1/3 cup olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 tablespoon lemon juice
09 - 2 teaspoons Dijon mustard
10 - 1 clove garlic, minced
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Optional Additions
14 - 1/4 cup feta cheese, crumbled
15 - 2 tablespoons toasted sunflower seeds
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. In the final 2 minutes of cooking, add broccoli florets. Drain pasta and broccoli together and immediately rinse under cold water to halt cooking.
02 - Transfer cooked pasta and broccoli to a large mixing bowl. Add cherry tomatoes, red onion, and red bell pepper; mix gently to combine.
03 - In a separate bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
04 - Pour dressing over the salad ingredients and toss thoroughly to ensure even coating.
05 - If desired, sprinkle crumbled feta cheese and toasted sunflower seeds over the salad just before serving.
06 - For best flavor, refrigerate for at least 30 minutes to allow ingredients to marinate. Serve chilled or at room temperature.
# Expert Tips:
01 -
- You can prep everything ahead of time, and the flavors get even better as they sit together.
- The fresh mix of crunchy veggies and zesty dressing always wins over picky eaters at picnics or cozy lunches alike.
02 -
- Once, I forgot to rinse the broccoli and pasta with cold water, and the warm salad went overly soft fast.
- I discovered the salad tastes brightest when dressed while still just barely warm, helping all the flavors marry.
03 -
- Leave the feta and seeds off until just before serving so nothing gets soggy.
- A little extra lemon juice freshens up leftovers, making the second day even better than the first.