Description
This Spring Broccoli Pasta Salad with Garlic Vinaigrette is a fresh, vibrant dish made with tender pasta, crisp broccoli, and a bold homemade garlic dressing. Perfect for spring gatherings, meal prep, or light lunches, this salad is simple, nourishing, and full of flavor.
Ingredients
Scale
- 300 g short pasta
- 2 cups fresh broccoli florets
- 3 cloves garlic, finely minced
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup shaved parmesan cheese
- 2 tbsp fresh herbs, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Blanch broccoli florets for 2 minutes, then cool in cold water.
- Whisk garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl.
- Slowly whisk in olive oil until smooth.
- Combine pasta, broccoli, and vinaigrette in a large bowl.
- Toss gently, add parmesan and herbs, then rest before serving.
Notes
Let the salad rest for at least 15 minutes before serving for best flavor. Store leftovers in the fridge for up to 4 days. Add a splash of olive oil before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 12 mg