Too hot to turn on the oven? This creamy lemon pasta salad is for you. It is bright, fresh, and perfect for warm summer days.
You can whip this up in under 30 minutes. It is the ultimate solution for your next backyard gathering. Your family will love the refreshing citrus flavor.
Why This Recipe Is a Winner
You will love how fast this dish comes together. It is a crowd-pleasing side dish that everyone enjoys. The ingredients are simple and easy to find.
This recipe is great for busy summer weeknights. It works perfectly for a stress-free potluck contribution. You can even make it ahead of time.
Simple Method
The process is very straightforward for any home cook. We use a clever one-pot trick for the vegetables. This saves you time and extra cleanup.
The dressing comes together with just a quick whisk. You don’t need any fancy kitchen equipment. Even beginners will find this recipe totally doable.
What You Need
This salad uses mostly pantry staples and fresh produce. The lemon adds a beautiful zing to every bite.
- 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
Cooking Steps
- 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 chilled on a sunny afternoon picnic. It pairs beautifully with grilled chicken or burgers. The colors look stunning on any table.
Pack it into small containers for easy weekday lunches. It stays fresh and delicious for hours. Add a few extra sunflower seeds for crunch.
How to Store Leftovers
Keep your leftovers in an airtight container. Store them in the refrigerator for up to four days. The flavors actually get better over time.
Give it a quick stir before serving again. If it seems dry, add a tiny splash of lemon juice. This will wake up the creamy dressing instantly.
Recipe Tips
- Don’t skip the cold water rinse for the pasta.
- Avoid overcooking the broccoli to keep it bright green.
- Use fresh lemon juice instead of bottled for best flavor.
- Whisk the dressing thoroughly until it is completely smooth.
- For summer potlucks, double the batch for a crowd.
- Wait to add sunflower seeds until the very last second.
- Cut your broccoli into very small, bite-sized pieces.
Ways to Switch It Up
- Swap sunflower seeds for toasted sliced almonds.
- Use gluten-free pasta to make this allergy-friendly.
- In summer, swap broccoli for fresh zucchini ribbons.
- Add a handful of feta cheese for extra saltiness.
- Swap honey for maple syrup for a vegan-friendly sweetener.
Quick Answers
Can I make this ahead of time?
Yes, you can make this a few hours early. Just keep it chilled until you are ready to eat. Add the seeds right at the end.
Will my kids eat the broccoli?
Most kids love this because the broccoli is tender. The creamy, slightly sweet dressing makes the veggies very approachable. It is a win for picky eaters.
Can I use frozen broccoli?
Fresh broccoli works best for the right crunch. If you use frozen, only boil it for one minute. Be sure to drain it very well.
I hope this refreshing salad makes your summer gatherings even more special. It is so easy to share with the people you love. Happy cooking!
— 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.
