Crunchy Broccoli Pasta Salad
This bright and crunchy pasta salad features broccoli, cherry tomatoes, and a simple lemon-olive oil dressing, making it perfect for potlucks and meal prep.
Ingredients
Salad Ingredients
- 2 cups broccoli florets Seek firm, dark-green crowns cut into small, even florets.
- 8 ounces pasta (such as rotini or fusilli) Durum wheat pasta is preferred for texture.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced Soak briefly in cold water for less bite if desired.
- 1/2 cup mozzarella cheese, cubed Can substitute with feta for a tangy flavor.
Dressing Ingredients
- 1/4 cup olive oil Use extra-virgin for the best flavor.
- 2 tablespoons lemon juice Freshly squeezed is best for bright acidity.
- to taste Salt and pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain and rinse under cold water.
- In a large bowl, combine broccoli, cooled pasta, cherry tomatoes, red onion, and mozzarella; toss gently to mix.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper; taste and adjust seasoning.
- Pour the dressing over the salad and toss gently to coat every piece without mashing the tomatoes.
Serving
- Serve chilled or at room temperature depending on the weather and your mood.
- If serving chilled, let it sit in the fridge for 20–30 minutes so flavors meld; if room temperature, give it 10 minutes after tossing.
Notes
Store in an airtight container in the fridge for 3–4 days. Freezing is not recommended. To revive chilled salad, let sit at room temperature 10–15 minutes and toss gently before serving.