Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories in the kitchen was sitting at the counter of my grandmother’s cozy home, watching her chop fresh vegetables for a summer salad. She had this knack for taking the simplest ingredients and transforming them into dishes that felt like a warm hug. It was during those afternoons that I discovered my love for combining fresh vegetables with flavorful dressings, and that’s exactly what inspired this Fresh Broccoli Pasta Salad with Lemon Dressing. Every bite is crisp, vibrant, and bursting with flavor it’s my go-to dish for family picnics, potlucks, or just a light lunch that feels indulgent.
This recipe has been a favorite in my kitchen for years. I love how the fresh broccoli keeps its crunch while the pasta provides a comforting, hearty base. The lemon dressing ties everything together, giving it a tangy, bright finish that makes you feel refreshed with every bite. I’ve made this salad countless times, tweaking it slightly each time, and every version feels like a little celebration of summer and freshness.
Why I Love Making This Recipe
There’s something truly special about a salad that feels both comforting and refreshing. This Fresh Broccoli Pasta Salad with Lemon Dressing is versatile, vibrant, and loved by kids and adults alike. I love that I can prep the vegetables in advance, cook the pasta, and have a delicious, colorful dish ready in under 30 minutes. The lemon dressing is tangy but not overpowering, perfectly complementing the natural sweetness of the broccoli and the pasta’s soft bite.
What really makes this dish close to my heart is the memories it evokes. Every time I make it, I think about summers in my grandmother’s garden, where fresh vegetables were picked straight from the soil and combined with love. Cooking is more than just following a recipe; it’s about reliving those joyful moments and sharing them with the people you care about.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this Fresh Broccoli Pasta Salad with Lemon Dressing:
Ingredients:
- 300g fusilli or penne pasta
- 250g fresh broccoli florets
- 1 red bell pepper, thinly sliced
- 1 small red onion, finely diced
- 100g cherry tomatoes, halved
- 50g grated Parmesan cheese
- 30g toasted pine nuts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Little Kitchen Secrets:
- I always blanch my broccoli for just 2–3 minutes to keep it bright green and crunchy. Overcooking will make it mushy and lose its vibrant color.
- Toasting the pine nuts brings out their nutty flavor and adds a wonderful crunch to the salad.
- If you like a creamier dressing, you can whisk in a tablespoon of Greek yogurt it adds tanginess and richness without overwhelming the lemon.
How I Make It, Step by Step
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta for the salad.
- Blanch the broccoli: In the same boiling water, add the broccoli florets and cook for 2–3 minutes. Drain and immediately plunge into ice-cold water to preserve the vibrant color.
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
- Combine the vegetables and pasta: In a large mixing bowl, add the cooked pasta, blanched broccoli, red bell pepper, red onion, and cherry tomatoes. Toss gently to mix.
- Dress the salad: Pour the lemon dressing over the salad and toss until everything is coated evenly.
- Add finishing touches: Sprinkle grated Parmesan cheese and toasted pine nuts over the top. Garnish with fresh basil leaves for an aromatic, colorful finish.
How I Serve It at Home
I love serving this salad in a big, shallow bowl so everyone can see all the colors and textures. It pairs beautifully with grilled chicken or fish for a full meal, but it’s also perfect on its own for a light lunch. Sometimes I add a few slices of avocado on top for extra creaminess or a handful of olives for a salty punch. The lemon dressing keeps it fresh, making it a perfect dish for summer gatherings.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the salad in an airtight container in the refrigerator for up to 2 days.
- Make-Ahead Tip: You can prep all the vegetables and pasta a day ahead and keep them separately. Dress the salad just before serving to maintain freshness and crunch.
- Reheating: This salad is best served cold or at room temperature, so no reheating is needed.
100-Word Short Version
This Fresh Broccoli Pasta Salad with Lemon Dressing is crisp, colorful, and full of flavor. I blanch broccoli to keep it bright and crunchy, cook pasta al dente, and toss them with cherry tomatoes, red pepper, and red onion. The lemon-Dijon dressing adds a tangy brightness, while Parmesan and toasted pine nuts bring savory depth and crunch. Garnished with fresh basil, it’s a perfect light lunch or picnic dish. Quick, fresh, and vibrant, this salad brings summer freshness to your table while staying simple, comforting, and utterly delicious.
Recipe Card Section
⏱️ Time
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
🛒 Ingredients <ul> <li>300g fusilli or penne pasta</li> <li>250g fresh broccoli florets</li> <li>1 red bell pepper, thinly sliced</li> <li>1 small red onion, finely diced</li> <li>100g cherry tomatoes, halved</li> <li>50g grated Parmesan cheese</li> <li>30g toasted pine nuts</li> <li>3 tablespoons extra virgin olive oil</li> <li>2 tablespoons freshly squeezed lemon juice</li> <li>1 teaspoon Dijon mustard</li> <li>1 teaspoon honey</li> <li>Salt and freshly ground black pepper, to taste</li> <li>Fresh basil leaves, for garnish</li> </ul>
👩🍳 Instructions <ol> <li>Cook pasta until al dente, drain, and rinse under cold water.</li> <li>Blanch broccoli for 2–3 minutes, then plunge into ice water.</li> <li>Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for dressing.</li> <li>Toss pasta, broccoli, bell pepper, onion, and tomatoes in a bowl.</li> <li>Pour dressing over salad and mix gently.</li> <li>Top with Parmesan, toasted pine nuts, and basil leaves before serving.</li> </ol>
📝 Notes
- Blanch broccoli briefly for crunch.
- Toast pine nuts for extra flavor.
- Dress salad just before serving if made ahead.
- Optional: Add Greek yogurt to dressing for creaminess.
🍽️ Nutrition
Calories: 250 per serving
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Carbs: 25g
Fiber: 5g
Protein: 8g
Sugar: 5g
Sodium: 150mg
Cholesterol: 5mg
Fresh Broccoli Pasta Salad with Lemon Dressing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: British/International
- Diet: Vegetarian
Description
This Fresh Broccoli Pasta Salad with Lemon Dressing is crisp, colorful, and bursting with flavor. Blanched broccoli, tender pasta, cherry tomatoes, and red peppers are tossed in a bright lemon-Dijon dressing, then topped with Parmesan and toasted pine nuts. Perfect for summer lunches, picnics, or family gatherings, this salad is fresh, easy, and full of love.
Ingredients
- 300g fusilli or penne pasta
- 250g fresh broccoli florets
- 1 red bell pepper, thinly sliced
- 1 small red onion, finely diced
- 100g cherry tomatoes, halved
- 50g grated Parmesan cheese
- 30g toasted pine nuts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Cook pasta until al dente, drain, and rinse under cold water.
- Blanch broccoli for 2–3 minutes, then plunge into ice water.
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for dressing.
- Toss pasta, broccoli, bell pepper, onion, and tomatoes in a bowl.
- Pour dressing over salad and mix gently.
- Top with Parmesan, toasted pine nuts, and basil leaves before serving.
Notes
Blanch broccoli briefly for crunch. Toast pine nuts for extra flavor. Dress salad just before serving if made ahead. Optional: Add Greek yogurt to dressing for creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Conclusion
This Fresh Broccoli Pasta Salad with Lemon Dressing is a dish I make with love, inspired by family memories and a passion for fresh, vibrant food. It’s simple yet elegant, perfect for sharing with friends and family. Every time I prepare it, I feel that same joy I felt as a child in my grandmother’s kitchen the joy of combining fresh ingredients, tasting as I go, and creating something that brings people together. I hope this salad fills your kitchen with bright colors, wonderful aromas, and lots of smiles. Cooking is a gift, and sharing it makes every meal memorable.