Lemon Broccoli Pasta

Course: Main Course, Salad, Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 434kcal

Author: Lord Byron's Kitchen

This pasta salad screams summer! Lemon Broccoli Pasta is a bright, bold, and refreshing pasta dish with budget-friendly ingredients. Dressed in an oil-based sauce with sun dried tomatoes, this salad is tossed with blanched broccoli and lots of freshly grated parmesan cheese.

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Ingredients

450 grams pasta cooked, drained, and cooled
4 cups broccoli florets,
1/3 cup sun dried tomatoes packed in oil, roughly chopped
1/2 cup parmesan cheese
1/4 cup parsley, finely chopped

For the Dressing:

1/4 cup olive oil (see notes)
2 cloves garlic, grated or very finely minced
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Cook pasta according to package directions; drain and set aside to cool.
Add 6 cups of water to a pot, along with 1/4 teaspoon of salt. Bring to a boil. Add the broccoli florets and cook for 2-3 minutes. Remove from heat and drain well. To stop the broccoli from getting soft, submerge the blanched broccoli into ice water for three minutes. Drain well and set aside.
In a bowl, whisk together the oil, garlic, lemon juice, lemon zest, onion powder, dried oregano, the remaining 1/4 teaspoon of salt, and the ground black pepper.
Transfer the cooled pasta, prepared broccoli, and chopped sun dried tomatoes to a large bowl. Pour over the dressing and toss well to coat.
Add in the parmesan cheese and the parsley. Toss to coat once more.
Serve immediately or store in a food safe container in the refrigerator for up to three days.
When ready to serve, toss, and top with parmesan cheese for garnish.

Notes

Use the oil from the jar of sun dried tomatoes. If there isn't enough, use what you can and top up the rest with regular olive oil.

Nutrition