Fresh Broccoli Pasta Salad (Print Version)

Crisp broccoli and tender pasta tossed in zesty lemon dressing. Ideal for picnics and 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

# Steps:

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 -
  • The broccoli stays surprisingly crisp because it gets a quick blanch with the pasta
  • You can make it ahead and it actually tastes better after the flavors hang out for a while
  • It travels beautifully and never gets soggy like other pasta salads
02 -
  • Rinse the pasta under cold water immediately after draining or it will keep cooking and turn mushy
  • The dressing needs to be whisked vigorously until it looks thick and creamy not separated
  • Let the salad sit for at least 15 minutes before serving so the flavors really settle into each other
03 -
  • Cut your broccoli florets smaller than you think you need them
  • Toast your nuts in a dry pan over medium heat until you can smell them
  • Taste the salad before adding extra salt because the feta is already quite salty

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