Broccoli Pasta Salad (Printable version)
Broccoli florets and al dente pasta in a zesty vinaigrette with tomatoes and feta, bright, picnic-ready.
# 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 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 the pot. Drain both and rinse under cold water to halt cooking.
02 - Place the cooled pasta and blanched broccoli in a large mixing bowl. Add cherry tomatoes, red onion, and red bell pepper.
03 - Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl or shake in a jar until the dressing is fully emulsified.
04 - Pour the dressing over the pasta mixture. Toss thoroughly to coat all ingredients evenly.
05 - If desired, sprinkle crumbled feta cheese and toasted sunflower seeds over the salad before serving.
06 - Refrigerate the salad for at least 30 minutes if time allows, to let flavors meld. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- This salad secretly tastes even better once it's had time to chill, making leftovers the prize.
- It's an easy crowd-pleaser for picky eaters and flavor seekers alike.
02 -
- Once, I forgot to rinse the broccoli after blanching and ended up with limp, overcooked bits—never again.
- Letting the salad sit, even just 20 minutes, transforms the flavors so resist diving in right away.
03 -
- Blanch the broccoli just until it’s emerald green and no more—anything longer and it loses its crispness.
- Emulsify your dressing well; a creamy, well-blended pour clings to the pasta and makes every bite irresistible.