Broccoli Pasta Salad (Printable)
Tender broccoli and pasta tossed with cherry tomatoes and a lemon-Dijon dressing; chill for bright, picnic-ready bites.
# 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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Two minutes before pasta is done, add broccoli florets to blanch. Drain and rinse pasta and broccoli with cold water to stop cooking.
02 - In a large mixing bowl, add the cooked pasta, blanched broccoli, cherry tomatoes, red onion, and 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 fully emulsified.
04 - Pour dressing over the pasta and vegetables. Toss thoroughly to ensure all ingredients are evenly coated.
05 - If desired, sprinkle crumbled feta and toasted sunflower seeds on top just before serving.
06 - Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
# Expert Hints:
01 -
- This salad stays refreshingly crisp even after hours in the fridge, making leftovers a blessing instead of a chore.
- The dish becomes a crowd-pleaser every time, and you won't believe how fast people ask for the recipe.
02 -
- If the pasta is even a little overcooked, the salad turns soggy fast—al dente really is the secret.
- Letting the salad rest, even just 20 minutes, makes every ingredient taste brighter and more blended.
03 -
- After draining, toss the hot pasta with a drizzle of dressing so it absorbs extra flavor as it cools.
- Blanching the broccoli for only two minutes keeps it a fresh, snappy green instead of dull and mushy.