Broccoli and Tomato Pasta Salad
Brighten up your mealtime with this refreshing Broccoli and Tomato Pasta Salad, a vibrant medley of tender pasta, crisp broccoli florets, and juicy cherry tomatoes coated in a zesty homemade dressing. This quick and easy recipe, ready in just 25 minutes, strikes the perfect balance of wholesome and flavorful, thanks to ingredients like Dijon mustard, lemon juice, and a touch of honey. The addition of red onion provides a subtle bite, while optional Parmesan cheese adds a hint of indulgent creaminess. Perfect for picnics, potlucks, or a light lunch, this pasta salad is as versatile as it is delicious. Serve it chilled to let the flavors fully develop, and enjoy a dish that's as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 250 grams Pasta
- 200 grams Broccoli florets
- 250 grams Cherry tomatoes
- 1 small Red onion
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, prepare the broccoli. Cut the broccoli into bite-sized florets. Steam or blanch them for 2-3 minutes until tender-crisp. Immediately transfer the cooked broccoli into an ice bath to stop the cooking process. Drain and set aside.
Halve the cherry tomatoes and finely slice the red onion. Mince the garlic clove.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked pasta, broccoli florets, cherry tomatoes, and red onion. Pour the dressing over the salad and toss well to coat all the ingredients evenly.
If using Parmesan cheese, shave or grate it and sprinkle it over the salad before serving, for an extra layer of flavor.
Serve the pasta salad immediately or refrigerate for 1-2 hours to allow the flavors to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 23.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 550 mg | 42% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
