Broccoli Pasta Salad (Printable)
Tender broccoli and al dente pasta tossed in a zesty olive oil, lemon and Dijon dressing. Serve chilled.
# 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 crumbled feta cheese
15 - 2 tablespoons toasted sunflower seeds
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the broccoli florets during the final 2 minutes to blanch. Drain and rinse under cold water to halt cooking.
02 - In a large mixing bowl, combine the cooked pasta, blanched broccoli, halved cherry tomatoes, thinly sliced red onion, and diced red bell pepper.
03 - In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well blended.
04 - Pour the dressing over the salad mixture and toss thoroughly to ensure even coating.
05 - If using, sprinkle crumbled feta cheese and toasted sunflower seeds over the salad before serving.
06 - Refrigerate for at least 30 minutes to allow flavors to meld, if desired. Serve cold or at room temperature.
# Expert Tips:
01 -
- The dressing clings to every twist of pasta for a bright, balanced bite in each forkful.
- It comes together quickly and stays vibrant even after a stint in the fridge, making it a hero for potlucks and leftover lunches.
02 -
- If you leave the broccoli in boiling water even a minute too long, you'll lose its lovely snap.
- I found that room-temperature pasta absorbs dressing best—cold pasta can make the salad taste bland.
03 -
- Toast the sunflower seeds in a dry pan until fragrant—they'll add more crunch and flavor.
- Reserve a spoonful of dressing to drizzle just before serving so every bite tastes fresh.