Description
This Broccoli Pasta Salad with Sun-Dried Tomatoes is a vibrant, easy-to-make dish that’s perfect for family meals or picnics. I blanch fresh broccoli, cook pasta al dente, and combine them with tangy sun-dried tomatoes and red onion. The homemade dressing of olive oil, apple cider vinegar, Dijon mustard, and garlic ties everything together beautifully. A sprinkle of Parmesan and fresh herbs adds the finishing touch. This salad is healthy, colorful, and full of flavor. Make it ahead or serve chilled; it’s always a hit at the table.
Ingredients
Scale
- 250g pasta (fusilli, penne, or farfalle)
- 200g broccoli florets
- 100g sun-dried tomatoes
- 1 small red onion, finely chopped
- 50g grated Parmesan (optional)
- 60ml olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/2 tsp chili flakes (optional)
- Fresh basil or parsley, chopped
Instructions
- Cook pasta until al dente, drain, and rinse under cold water.
- Blanch broccoli for 1-2 minutes, then shock in ice water.
- Chop sun-dried tomatoes; soak dry ones in hot water first.
- Mix olive oil, vinegar, mustard, garlic, salt, pepper, and chili flakes for dressing.
- Combine pasta, broccoli, tomatoes, and onion in a bowl; toss with dressing.
- Top with Parmesan and fresh herbs before serving.
Notes
Blanch broccoli for vibrant color and crisp texture. Make dressing in a jar for easy mixing. Store salad in fridge up to 3 days; toss with dressing just before serving if making ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg