Description
This broccoli pasta salad with sun-dried tomatoes is fresh, comforting, and full of Mediterranean flavor. Tender pasta, crisp broccoli, and rich sun-dried tomatoes come together with olive oil and lemon for a simple dish that works perfectly for busy days, family lunches, or make-ahead meals.
Ingredients
Scale
- 12 oz short pasta (fusilli or penne)
- 3 cups broccoli florets
- 1/2 cup sun-dried tomatoes in olive oil, sliced
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and reserve some pasta water.
- Blanch the broccoli florets in boiling water for 2–3 minutes until bright green, then drain and cool.
- In a large bowl, whisk olive oil, lemon juice, garlic, salt, and pepper.
- Add warm pasta to the bowl and toss to coat.
- Add broccoli and sun-dried tomatoes and mix gently.
- Finish with grated Parmesan and fresh herbs. Adjust seasoning and serve.
Notes
This salad tastes even better after resting. Add extra olive oil or lemon juice before serving if needed. You can include grilled chicken, chickpeas, or toasted nuts for extra protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg