The Best Broccoli Pasta Salad
A vibrant twist on a classic dish, this Broccoli Pasta Salad is bursting with flavors and colorful ingredients, perfect for summer gatherings or weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups broccoli florets
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup shredded carrots
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil, adding the pasta, and cooking according to package directions until al dente (about 8–10 minutes).
- Blanch the broccoli in a separate pot of boiling water for about 2 minutes, then plunge it into an ice bath to keep it crisp and vibrant.
- Prepare the vegetables by combining halved cherry tomatoes, diced red onion, and shredded carrots in a large bowl.
- Mix the dressing by whisking together olive oil and lemon juice, seasoning with salt and pepper to taste.
- Combine the cooked pasta and blanched broccoli with the vegetables in the large bowl and toss gently.
- Add the crumbled feta and drizzle the dressing over the mixture, tossing gently to combine.
- Taste and adjust seasoning as needed.
Notes
This salad can be served chilled or at room temperature, making it versatile for any occasion. Garnish with extra feta and fresh herbs for a restaurant-style touch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: broccoli pasta salad, vegetarian salad, summer salad