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This vibrant broccoli pasta salad is my favorite for quick picnics and easy lunches. Loaded with crisp vegetables and tossed in a homemade lemon dressing it has the perfect balance of crunch and tang. The flavors meld beautifully and every bite feels like summer on a plate. I come back to this recipe when I want something both wholesome and satisfying that even picky eaters enjoy.
The first time I brought this to a family BBQ it vanished within minutes. Since then it has become my go to anytime I am asked to bring something fresh and crowd pleasing.
Ingredients
- Short pasta such as fusilli penne or farfalle: Look for bronze cut varieties for better sauce cling
- Fresh broccoli florets: Choose vibrant green heads with firm stalks for sweetness and crunch
- Red bell pepper: Pick one that feels heavy and glossy for maximum juiciness
- Red onion: Opt for smaller onions as they have a milder flavor
- Cherry tomatoes: Seek ripe tomatoes that are firm but give slightly when pressed
- Extra virgin olive oil: Use a fruity variety for a rich and full-bodied dressing
- Fresh lemon juice: Roll the lemon before juicing for more yield and brighter taste
- Red wine vinegar: Picks up the salad with a tangy kick
- Dijon mustard: Adds creamy sharpness Choose authentic French Dijon for best flavor
- Garlic: Select plump cloves that feel dense with no sprouting
- Salt: Use sea salt for subtle minerality
- Black pepper: Freshly cracked always packs more punch
- Feta cheese: Crumbled goat milk feta is especially creamy
- Toasted pine nuts: Adds nutty crunch Toast your own for more aroma
- Fresh parsley: Look for bright leaves without wilting for the freshest flavor
Step-by-Step Instructions
- Cook Pasta and Broccoli:
- Bring a large pot of salted water to a rolling boil Add the pasta and cook until al dente according to package timing In the last two minutes carefully drop broccoli florets into the water to blanch until vibrant green Drain both immediately and rinse under cold water to halt cooking and lock in color
- Combine Salad Ingredients:
- Transfer drained pasta and broccoli to a large mixing bowl Add diced red bell pepper finely chopped red onion and halved cherry tomatoes Gently toss so everything is evenly mixed but not bruised
- Make the Dressing:
- In a small bowl or jar combine olive oil lemon juice red wine vinegar Dijon mustard minced garlic salt and black pepper Whisk briskly until the dressing is emulsified with a creamy look
- Dress the Salad:
- Pour the dressing evenly over the salad Use large forks or salad servers to toss everything together until all the vegetables and pasta are slicked with dressing Every piece should have a bit of sheen and flavor
- Finish and Serve:
- Sprinkle crumbled feta toasted pine nuts and chopped parsley over the top Gently toss one last time Taste and season further if needed Serve chilled or at room temperature for the best flavors
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You Must Know
- High in vitamins and fiber
- Works as both a main or side dish
- Feta and pine nuts are optional and easily swapped
I absolutely love using a really tangy feta here because it pairs so nicely with the bright lemon. Once my nephew helped me toast the pine nuts and now it is a must every time I make it.
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The flavors intensify as it sits so it is perfect for advance meal prep. If you plan to keep it for longer wait to add the feta and parsley until just before serving for extra freshness.
Ingredient Substitutions
Swap pine nuts for chopped almonds or sunflower seeds if you have allergies. The feta can be replaced with goat cheese or omitted for a dairy free option. Any small pasta shape will work but try to stick to sturdy varieties for the best texture.
Serving Suggestions
Serve chilled alongside grilled chicken or fish for a complete meal. It makes a great picnic or potluck dish since it travels well. Sometimes I double the recipe and bring it to feed a crowd at summer get togethers.
Cultural Context
Broccoli pasta salads have roots in American potluck culture where adaptable salads reign supreme. This version takes inspiration from Italian pasta salads with its fresh ingredients and vibrant dressing but it is truly a modern pantry friendly dish.
Recipe FAQs
- → How do I keep the broccoli crisp in the salad?
Blanch broccoli for the last two minutes with the pasta, then rinse both under cold water to stop cooking and retain vivid color and crunch.
- → Which pasta shapes work best for this salad?
Short varieties like fusilli, penne, or farfalle hold the dressing and mix well with vegetables for even flavor in every bite.
- → Can I make this salad ahead of time?
Yes, prepare it a few hours in advance and refrigerate. Add pine nuts and fresh herbs just before serving to keep them crisp.
- → What can I use instead of feta cheese?
Goat cheese, mozzarella pearls, or a dairy-free cheese substitute can be used, or omit cheese if you prefer.
- → How do I toast pine nuts?
Heat pine nuts in a dry skillet over medium, stirring often, until golden and fragrant, about 2–3 minutes.