Broccoli and Lemon Pasta Salad
Broccoli and Lemon Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces orecchiette pasta
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic, clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 15 min
- 2
Blanch the broccoli: While the pasta cooks, bring a small pot of water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, or until they are bright green and tender-crisp. Immediately transfer the broccoli to an ice bath (a bowl of ice water) to stop the cooking. Once cooled, drain well and pat dry.
⏱️ 5 min
- 3
Prepare the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min
- 4
Assemble the salad: In a large mixing bowl, combine the cooled pasta, blanched broccoli, halved cherry tomatoes, finely diced red onion, grated Parmesan cheese, and chopped fresh parsley.
⏱️ 5 min
- 5
Dress and chill: Pour the lemon vinaigrette over the pasta salad ingredients. Toss gently to ensure all components are evenly coated. Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely. Serve cold.
⏱️ 32 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Lemon Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces orecchiette pasta
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic, clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 15 min - 2
Blanch the broccoli: While the pasta cooks, bring a small pot of water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, or until they are bright green and tender-crisp. Immediately transfer the broccoli to an ice bath (a bowl of ice water) to stop the cooking. Once cooled, drain well and pat dry.
⏱️ 5 min - 3
Prepare the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min - 4
Assemble the salad: In a large mixing bowl, combine the cooled pasta, blanched broccoli, halved cherry tomatoes, finely diced red onion, grated Parmesan cheese, and chopped fresh parsley.
⏱️ 5 min - 5
Dress and chill: Pour the lemon vinaigrette over the pasta salad ingredients. Toss gently to ensure all components are evenly coated. Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely. Serve cold.
⏱️ 32 min