Broccoli Pasta Salad
A refreshing and nutritious Broccoli Pasta Salad that's perfect for potlucks, healthy lunches, or as a side dish for dinner.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 pot for boiling pasta and broccoli
Ingredients
Salad Ingredients
- 2 cups whole-grain pasta
- 3 cups broccoli florets
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/2 cup feta cheese crumbled
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and rinse under cold water.
- In the same pot, bring water to a boil and blanch the broccoli florets for 1-2 minutes. Remove and transfer to an ice bath to stop the cooking process.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust seasoning as needed.
Assembly
- In a large mixing bowl, combine the cooked pasta, broccoli, cherry tomatoes, red onion, and feta cheese. Pour the dressing over the salad.
- Toss the salad until all ingredients are well coated with the dressing. Ensure even distribution of ingredients.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serving
- Transfer the salad to a serving dish. Garnish with additional feta cheese or fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Make the salad a day in advance for better flavor. Ingredient Substitutions: Use gluten-free pasta for a gluten-free option. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Best consumed within three days. Make-Ahead Tips: Prepare the dressing and chop vegetables in advance.