Broccoli Pasta Salad (Printable Version)
Tender broccoli and pasta tossed in a zesty olive oil, lemon, and Dijon dressing; serve chilled or at room temperature.
# What You 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
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Add broccoli florets to the water for the last 2 minutes of cooking. Drain both pasta and broccoli, then rinse under cold water to halt cooking.
02 - Transfer the cooked pasta and blanched broccoli to a large mixing bowl. Add cherry tomatoes, red onion, and red bell pepper.
03 - In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper. Whisk or shake until emulsified.
04 - Pour the dressing over the pasta salad and toss thoroughly to coat all ingredients evenly.
05 - If using, sprinkle crumbled feta cheese and toasted sunflower seeds over the salad before serving.
06 - For best flavor, refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.
# Expert Advice:
01 -
- It keeps its crunch, even after hours in the fridge—a little secret that means leftovers are never sad.
- The zesty homemade dressing clings to every swirl of pasta, making it so much more vibrant than most salads.
02 -
- Once I overcooked the broccoli by a minute and ended up with a mushy tangle—set a timer for blanching, trust me.
- Making the dressing in a jar lets you shake it up fast and pop any leftovers straight in the fridge for tomorrow’s lunch.
03 -
- Salting the water heavily makes a difference—the pasta and broccoli soak up seasoning as they cook.
- Rub the dried oregano between your palms to awaken its aroma before whisking it into the dressing.