Broccoli Pasta Salad (Printable)
Tender broccoli and pasta tossed with cherry tomatoes and a zesty Dijon-lemon dressing; chilled or room temperature.
# 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 Steps:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. In the last 2 minutes, add broccoli florets and cook until just tender. Drain and immediately rinse with 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, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the pasta and vegetables. Toss thoroughly to ensure even coating.
05 - If desired, sprinkle salad with crumbled feta cheese and toasted sunflower seeds just before serving.
06 - Refrigerate for at least 30 minutes to let flavors meld if possible. Serve chilled or at room temperature.
# Expert Pointers:
01 -
- This salad actually tastes better after a little chill time, so you can make it ahead without stress.
- It’s full of texture—crunchy broccoli, sweet tomatoes, tangy dressing, and maybe a sprinkle of feta—so every bite feels exciting.
02 -
- Letting the broccoli blanch too long will make it limp and sad, instead of lively and crisp.
- The dressing can be made in a jar and stored in the fridge—that way, you can just shake and pour whenever you’re ready.
03 -
- Letting the salad chill for at least 30 minutes melds the flavors and makes the veggies crisper.
- Don’t skimp on tossing; really get in there so every bite is dressed and delicious.