Too hot to turn on the oven? This Creamy Lemon Pasta Salad is for you.
It is bright, fresh, and very simple. You can whip this up in 25 minutes. It is the perfect dish for your next summer picnic.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families. It is budget-friendly and uses simple ingredients. Your kids will love the creamy, mild dressing.
It tastes like sunshine in a bowl. This dish is perfect for summer potlucks because it stays fresh. You can even make it ahead of time.
Simple Method
Cooking this salad is as easy as boiling water. You cook the veggies and pasta in one pot. This saves you so much time on cleanup.
Even if you are a beginner, you can do this. The emulsified dressing comes together with just a whisk. You will feel like a pro in the kitchen.
Ingredients You’ll Need
This recipe uses fresh seasonal produce at its best.
- 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 Directions
- 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.
Best Ways to Enjoy It
Serve this salad cold on a beautiful platter. It looks lovely next to grilled chicken or fish. Set the table outdoors and enjoy the warm breeze.
This is a great meal for a casual backyard gathering. You can also pack it for easy weekday lunches. It is refreshing and filling at the same time.
Storage & Reheating
Store any leftovers in an airtight container. It stays fresh in the fridge for three days. The flavors actually get better the next day.
Do not freeze this salad as the dressing will separate. Reheating is not needed since it is best served cold. Just give it a quick toss before eating.
Tips for Best Results
- Don’t skip the cold water rinse for the pasta.
- Use a large pot to prevent the pasta from sticking.
- Whisk the dressing until it is thick and smooth.
- Add the sunflower seeds at the very last second.
- For summer BBQs, keep the serving bowl on ice.
- Swap the red onion for green onions for a milder taste.
- Use fresh lemon juice instead of bottled for better flavor.
Ways to Switch It Up
- Use gluten-free rotini to make this allergy-friendly.
- Add grilled shrimp or chickpeas for extra protein.
- Swap honey for maple syrup for a vegan-friendly option.
- In summer, add fresh corn right off the cob.
Common Questions
Can I make this ahead?
Yes, you can make this four hours early. Keep the seeds separate until you serve. This keeps the crunch perfect for your guests.
What if I don’t have rotini?
Any short pasta shape works well here. Try fusilli, bowties, or penne. They all hold the Creamy Lemon Pasta Salad dressing beautifully.
Is this salad kid-friendly?
Absolutely, the dressing is sweet and creamy. Most kids love the tiny broccoli trees. It is a fun way to eat more veggies.
I hope this fresh salad brings joy to your table. It is the perfect way to celebrate a sunny day. Give it a try at your next family gathering.
— 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.
