tasty broccoli pasta salad (Print Version)
Crisp broccoli, tender pasta, and tangy vinaigrette mingle for a refreshing, colorful salad perfect for any occasion.
# Ingredients:
→ Pasta
01 -
250 g short pasta (fusilli, penne, or farfalle)
→ Vegetables
02 -
300 g fresh broccoli florets
03 -
1 small red bell pepper, diced
04 -
1 small red onion, finely diced
05 -
100 g cherry tomatoes, halved
→ Dressing
06 -
4 tablespoons extra-virgin olive oil
07 -
2 tablespoons fresh lemon juice
08 -
1 tablespoon red wine vinegar
09 -
1 teaspoon Dijon mustard
10 -
1 clove garlic, minced
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon freshly ground black pepper
→ Add-ins
13 -
60 g feta cheese, crumbled
14 -
2 tablespoons toasted pine nuts
15 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. In the last 2 minutes of cooking, add the broccoli florets. Drain the pasta and broccoli, rinse under cold water to cool, then set aside.
02 -
In a large mixing bowl, combine the cooked pasta and broccoli with red bell pepper, red onion, and cherry tomatoes.
03 -
In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
04 -
Pour the dressing over the pasta and vegetables. Toss gently until all ingredients are evenly coated.
05 -
Add crumbled feta cheese, toasted pine nuts, and chopped parsley. Toss lightly, adjust seasoning to taste, and serve chilled or at room temperature.
# Additional Notes:
01 -
For extra flavor, add 1/4 cup sliced black olives.
02 -
Feta cheese can be substituted with goat cheese or omitted for a dairy-free alternative.
03 -
Pairs well with grilled chicken or fish for a more substantial meal.
04 -
To toast pine nuts, heat them in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden.