Description
This Spring Broccoli Pasta Salad with Garlic Vinaigrette is a fresh, vibrant, and comforting dish. Blanched broccoli, al dente pasta, cherry tomatoes, and a garlicky vinaigrette come together for a colorful, flavorful salad perfect for family lunches or light dinners.
Ingredients
Scale
- 250g fusilli pasta
- 300g broccoli florets
- 1 small red onion, finely sliced
- 100g cherry tomatoes, halved
- 50g grated Parmesan
- 3 cloves garlic, minced
- 60ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
- Handful fresh parsley, chopped
Instructions
- Cook pasta until al dente and drain, reserving 2 tbsp pasta water.
- Blanch broccoli for 2–3 minutes, then transfer to ice water.
- Whisk garlic, olive oil, vinegar, mustard, honey, salt, and pepper for vinaigrette.
- Toss pasta, broccoli, onion, and tomatoes with vinaigrette. Add reserved pasta water if needed.
- Garnish with Parmesan and parsley, toss gently, and serve.
Notes
- Blanch broccoli for bright color and crunch.
- Salad is best chilled or at room temperature.
- Can be made ahead; add vinaigrette just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg