I love me a pasta salad, but I feel like they are either soaked in oil or mayo. This Lemon Broccoli Pasta Salad is a light and fresh take on everyone’s favorite summer side dish. The lemon gives a light and bright flavor while the broccoli adds some healthy fiber. Use as much or as little dressing as you like. I prefer to keep mine on the drier side of things. A light coating of this zesty dressing is all you really need. If you like a heavier dressing, just add more.
Lemon Broccoli Pasta Salad Tips
Make sure you don’t overcook the pasta when you make this. There’s really no scenerio where you want to over cook your pasta, but it’s especially important when it’s the star of the show as it is in this dish. Blanching the broccoli keeps it a nice bright green. It also makes it more palatable. Broccoli is very fibrous so it’s easier to chew when you slightly blanch it.
The dressing for this pasta salad is so versatile. Not only is it good on this pasta salad, but you could make a double batch and serve it with your favorite salad. You could also use it as a marinade. Make sure to reserve some of the dressing when initially serving this to revive the leftovers.
PIN IT FOR LATER! and comment below if you make it! I’d love to know how it went!
Lemon Broccoli Pasta Salad
Lemon Broccoli Pasta Salad is an easy pasta salad recipe. Mayo free pasta salad makes the perfect dish to take to that summer barbecue.
- 2 cups Broccoli Florets Cut them small
- 3/4 lb. Penne Pasta You could use bow ties or rotini too.
- 1/4 cup Parmesan Cheese
- 1/2 cup Olive Oil
- 1/4 cup Lemon Juice about 3 lemons
- Zest of one Lemon
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Dried Oregano
- salt to taste
- Pepper to taste
Cook Pasta according to package instructions. While the pasta is cooking, cut up your broccoli and make the dressing.
In the last minute of cooking the pasta add in the broccoli to blanch it. This will help it keep a bright green color.
When the pasta and broccoli are finished, strain them and then run cold water to stop the cooking process. Drain well.
Toss the broccoli and pasta with half the dressing. Taste for salt and pepper. Reserve some dressing so that as you store the pasta salad, you can add dressing to it. The longer it sets, the more dressing it will soak in.
Pasta salad keeps for about 2-3 days in the fridge.
Garnish with Parmesan prior to serving.