Broccoli Pasta Salad

A bright, flavorful side dish perfect for summer picnics, meal prep, or a veggie-packed lunch. This broccoli pasta salad is tossed with crispy bacon, golden toasted feta, and a zesty lemon-shallot dressing.

Prep Time10

Cook Time12

Course: Salad

Cuisine: American

Keyword: broccoli pasta salad

Servings:

Ingredients

For the Salad:

2 cups small broccoli florets see blanching tip below
2 cups cooked short pasta like shells, rotini, or bow tie pasta
4 strips cooked bacon crumbled
½ cup crumbled feta to be toasted – see method below
2 tbsp sunflower seeds or pepitas
2 tbsp chopped walnuts or almonds optional
2 –3 tbsp chopped fresh herbs parsley, basil, or dill

For the Lemon-Honey Shallot Dressing:

1 small shallot very finely diced (use less, if you prefer a subtle flavor)
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey or maple syrup
Salt and black pepper to taste

US Customary - Metric

Instructions

How to Toast the Feta:

Place crumbled feta on a parchment-lined baking tray or a non-stick skillet.
Oven method: Bake at 400°F (200°C) for 5–7 minutes, until golden brown and crispy on the edges.
Stovetop method: Toast over medium heat in a dry non-stick skillet, flipping once, until browned in spots.
Let cool. It will firm up and become crispy for crumbling on top.

Step 1 – Blanch the Broccoli (Lazy Way):

Place raw broccoli florets in a large mixing bowl. When the pasta is done cooking, drain and immediately pour the hot pasta over the broccoli. Cover the bowl with a lid or plate and let sit for 2–3 minutes. Then uncover and toss. The broccoli will be crisp-tender – no boiling needed!

Step 2 – Make the Dressing:

In a small skillet, heat olive oil over medium-low. Add diced shallots and sauté for 1–2 minutes until softened and fragrant (do not brown). Remove from heat and whisk in lemon juice, zest, honey, salt, and pepper.

Step 3 – Assemble the Salad:

Add crumbled (chopped) bacon, toasted feta, sunflower seeds, nuts, and fresh herbs to the bowl with broccoli and pasta. Pour the warm dressing over the salad and toss gently.

Step 4 – Taste and Serve:

Adjust seasoning with extra salt or lemon juice if needed. Serve slightly warm or at room temperature. Tastes even better the next day!

Video

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Notes

Don’t skip the warm dressing – it infuses the pasta and veggies with flavor.

Make the toasted feta ahead and store in the fridge for up to 3 days.

This salad keeps well in the fridge for 2–3 days – perfect for picnics, meal prep, or a side dish with grilled chicken.

Nutrition