Summer is finally here. It is too hot to spend hours in the kitchen. You need something fresh and cool for your next family picnic.
This creamy lemon pasta salad is exactly what you need. It is bright, zesty, and so easy to make. Your whole family will love every bite.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknights. It comes together in just 25 minutes from start to finish. You only need one pot for the pasta and broccoli.
The homemade dressing is much better than store-bought options. It is budget-friendly and uses simple pantry staples. It is the perfect dish for your summer gatherings.
Simple Method
You will start by boiling your favorite pasta shape. Toss the broccoli in during the last two minutes. This keeps it vibrant and tender-crisp. Whisk the creamy dressing and toss it all together.
Ingredients You’ll Need
These ingredients are fresh and easy to find at any grocery store.
- 12 ounces dried rotini or fusilli pasta
- 3 cups broccoli florets, cut into bite-sized pieces
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/4 cup roasted sunflower seeds
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions for al dente texture.
- Add the broccoli florets to the boiling pasta water during the final 2 minutes.
- Drain the pasta and broccoli together and immediately rinse with cold water.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, zest, garlic, mustard, honey, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, broccoli, diced red onion, and cherry tomatoes.
- Pour the dressing over the salad and toss until evenly coated.
- Stir in the sunflower seeds just before serving to maintain their texture.
- Serve immediately or refrigerate for up to 4 hours.
Best Ways to Enjoy It
Serve this salad chilled on a warm afternoon. It pairs perfectly with grilled chicken or burgers. You can also pack it for easy weekday lunches. Set it out at a potluck and watch it disappear.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh in the fridge for up to three days. The flavors actually get better after a few hours. Give it a quick toss before serving again.
Tips for Best Results
- Rinse pasta with cold water to stop the cooking.
- Use fresh lemon juice for the best flavor.
- Do not skip the lemon zest for extra brightness.
- Add the sunflower seeds right before you serve.
- Cut broccoli into small, bite-sized pieces for easy eating.
- Salt your pasta water generously for better taste.
- Double the batch for a large summer gathering.
Ways to Switch It Up
- Add feta cheese for a salty kick.
- Swap sunflower seeds for toasted sliced almonds.
- Use gluten-free rotini to keep it allergy-friendly.
- Add chickpeas for extra protein and fiber.
Common Questions
Can I make this ahead of time?
Yes, you can make this a few hours early. Just wait to add the seeds until serving. This keeps everything crunchy and fresh for your guests.
Will my kids like the broccoli?
Most kids enjoy the mild flavor of blanched broccoli. The creamy dressing makes the veggies very approachable. It is a kid-approved way to eat greens.
I hope this refreshing salad brings joy to your table. It is the perfect way to celebrate sunny days. Happy cooking and enjoy the fresh flavors!
— Lidia
Pasta & Broccoli Salad with Creamy Lemon Dressing
Ingredients
- 12 ounces dried rotini or fusilli pasta
- 3 cups broccoli florets, cut into bite-sized pieces
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/4 cup roasted sunflower seeds
- 1/2 cup mayonnais e
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic , minced
- 1 tablespoon Dijon mustard
- 1 teaspoon hone y
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions for al dente texture.
- Add the broccoli florets to the boiling pasta water during the final 2 minutes of the pasta cook time.
- Drain the pasta and broccoli together and immediately rinse with cold water to stop the cooking process, then drain thoroughly.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper until the dressing is emulsified.
- In a large mixing bowl, combine the cooled pasta, broccoli, diced red onion, and halved cherry tomatoes.
- Pour the dressing over the salad and toss until all components are evenly coated.
- Stir in the sunflower seeds just before serving to maintain their texture.
- Serve immediately or refrigerate for up to 4 hours.
