Broccoli Pasta Salad (Printer-friendly)
Tender broccoli florets and pasta tossed with a zesty olive oil and Dijon dressing; chilled, bright salad for warm days.
# 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
# Method:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Two minutes before the pasta finishes, add the broccoli florets to blanch. Drain and rinse pasta and broccoli with cold water to halt cooking.
02 - In a large mixing bowl, combine 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 the prepared dressing over the combined vegetables and pasta. Toss thoroughly until all ingredients are evenly coated.
05 - For additional flavor and texture, sprinkle crumbled feta cheese and toasted sunflower seeds over the salad before serving, if desired.
06 - Refrigerate the salad for at least 30 minutes to allow the flavors to blend. Serve cold or at room temperature.
# Expert Tips:
01 -
- You can toss the whole thing together in under half an hour and it still tastes like you tried all afternoon.
- The leftovers get even better, making lunch the next day something to look forward to.
02 -
- If you don’t rinse the pasta and broccoli in cold water, they’ll keep cooking and turn limp by the time you serve.
- Letting the salad chill is key—the flavors meld and the texture steadies, even just thirty minutes makes a big difference.
03 -
- Tossing the salad while the pasta is still slightly warm helps the dressing soak in for maximum flavor.
- Toast the sunflower seeds in a dry pan until fragrant for best crunch and aroma.