Broccoli Pasta Salad (Printable Format)
Tender broccoli and short pasta tossed with cherry tomatoes, red onion and a bright Dijon-lemon dressing.
# 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 feta cheese, crumbled
15 - 2 tablespoons toasted sunflower seeds
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta following package directions until al dente. Add broccoli florets for the last 2 minutes, then drain and rinse both under cold water.
02 - In a large mixing bowl, combine the cooked pasta, blanched broccoli, cherry tomatoes, red onion, and red bell pepper.
03 - In a separate 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 dressing over the salad mixture and toss thoroughly with salad tongs to coat all the ingredients.
05 - If desired, sprinkle crumbled feta cheese and toasted sunflower seeds over the salad just before serving.
06 - Cover and refrigerate for at least 30 minutes to enhance flavor melding. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- You can build the whole salad ahead, so it turns perfect after a chill in the fridge.
- It’s a gentle crowd-pleaser—no leftovers when I brought it to a picnic last summer.
02 -
- I tried skipping the rinse on my broccoli once, and it turned mushy—always shock it cold.
- Waiting until the last minute to add feta and seeds gives the best texture by far.
03 -
- Salting your pasta water generously is the small move that makes a huge difference in flavor.
- Blanching broccoli for just two minutes keeps the color bright and the bite tender—longer, and you lose both.