Broccoli Pasta Salad (Print)
Broccoli florets and al dente pasta tossed with a zesty vinaigrette, cherry tomatoes, red pepper, and optional feta.
# Ingredient List:
→ 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. Cook pasta according to package instructions until al dente. Add broccoli florets during the last 2 minutes of cooking. Drain and rinse both under cold water to halt cooking.
02 - In a large bowl, combine 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 emulsified.
04 - Pour the dressing over the vegetable and pasta mixture. Toss thoroughly to ensure everything is evenly coated.
05 - If desired, sprinkle with crumbled feta cheese and toasted sunflower seeds just before serving.
06 - Refrigerate the salad for at least 30 minutes if time allows to enhance flavors. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- This salad somehow stays fresh and snappy even after sitting in the fridge, making it your new secret weapon for meal prep or picnics.
- Pairing the tender-crisp broccoli with good pasta and a punchy dressing works together in a way that keeps me coming back every time.
02 -
- If you overcook the broccoli, it goes limp and loses its glorious color—watch the clock like a hawk.
- I once forgot to rinse the pasta and broccoli, and the heat turned the salad mushy, so that cold rinse really matters.
03 -
- Salt your pasta water generously—enough that it tastes like the sea.
- Cut your broccoli florets small for the best blend and easy eating in each mouthful.