Description
A colorful and refreshing pasta salad featuring crisp broccoli, cherry tomatoes, and a zesty lemon dressing, perfect for springtime gatherings.
Ingredients
Scale
- 2 cups broccoli florets
- 8 oz pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to boil and cook the pasta according to package instructions, usually around 8-10 minutes. Aim for al dente, drain, and rinse under cold water.
- In a generous mixing bowl, combine the crisp broccoli florets, cooked pasta, cherry tomatoes, and diced red onion.
- In a smaller bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Drizzle the dressing over the pasta salad, tossing everything together until beautifully combined.
- If desired, sprinkle grated Parmesan cheese on top before serving.
- Serve chilled or at room temperature.
Notes
Consider preparing ingredients ahead for easy assembly. This pasta salad keeps well in the fridge for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg