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A large bowl of rotini pasta salad with broccoli florets and creamy lemon dressing

Pasta & Broccoli Salad with Creamy Lemon Dressing

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 345 kcal

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.