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
Scale
- 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