Lemon Broccoli Pasta Salad is an easy and zesty side dish with farfalle, broccoli, and a quick lemon-garlic dressing. Serve with BBQ Burgers or veggie sandwiches.
Cold Pasta Salad with Lemon and Broccoli
This pasta salad brings together simple, fresh ingredients in the best way—bright lemon, crisp broccoli, and tender farfalle, all tossed in a light dressing that’s bold but not overpowering. It’s a good recipe to have on hand for summer gatherings.
As a home cook, I like having side dishes that feel fresh and easy to make ahead. This dish is simple to prep, travels well for potlucks and picnics, and improves as it sits. No mayo —just clean flavors and satisfying texture in every bite.
Ingredients for Lemon Broccoli Pasta Salad
You will need the following:
- Olive Oil – Acts as the base for the dressing and coats the pasta nicely without weighing it down.
- Lemon Juice + Zest – Adds acidity and brightness. The zest helps carry the lemon throughout the dish.
- Shallot – Thinly sliced for a mild onion flavor that softens in the dressing.
- Garlic – Raw and minced; adds sharpness to balance the lemon.
- Kosher Salt + Black Pepper – Basic seasonings to round everything out.
- Farfalle Pasta – This bow-tie pasta shape holds the dressing well and keeps things visually fun. Any ridged shape will work – rigatoni, campanelle, and rotini pasta are all good with this recipe.
- Fresh Broccoli Florets – Blanched right in the pasta water to save time and dishes.
How to Make Lemon Broccoli Pasta Salad
STEP ONE: Make the dressing. In a large bowl, whisk together olive oil, lemon juice, lemon zest, shallot, garlic, salt, and pepper. Set aside.
STEP TWO: Cook the pasta and broccoli. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, according to package directions. During the last 2–3 minutes, stir in the broccoli florets. Drain everything and rinse with cold water to cool quickly.
STEP THREE: Combine.
Add the drained pasta and broccoli to the bowl with the lemon dressing. Toss gently until evenly coated.
STEP FOUR: Serve. Adjust seasoning to taste and serve at room temperature.
Optional Add-Ins
These ingredients mix in easily and pair well with the lemon and broccoli combo:
- Sun-Dried Tomatoes – Add a sweet-tart bite and chewy texture.
- Chickpeas/Garbanzo Beans – For extra protein and a hearty feel.
- Crumbled Feta Cheese – Salty and tangy, regular or dairy-free feta works especially well if you’re serving this with grilled mains.
Make It Vegan 🌱
- This recipe is naturally vegan—no adjustments needed.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir and add a drizzle of olive oil, if needed, before serving.
More Recipes You’ll Love!
- Lemon Basil Pasta Salad
- Roasted Zucchini Pasta
- Cucumber Ranch Pasta Salad
- Pesto Broccoli Salad
- Caprese Pasta Salad
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Lemon Broccoli Pasta Salad Recipe
Ingredients
- 1/2 cup olive oil
- 6 tablespoons lemon juice
- 1/4 cup shallot thinly sliced
- 1 tablespoon garlic minced
- 1 tablespoon lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 16 ounces farfalle pasta by weight
- 4 cups broccoli florets
Instructions
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, shallot, garlic, salt, and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, according to package directions. During the last 2–3 minutes, stir in the broccoli florets. Drain everything and rinse with cold water to cool quickly.
- Add the drained pasta and broccoli to the bowl with the lemon dressing. Toss gently until evenly coated.
- Adjust seasoning to taste and serve at room temperature or chill for later.
Latricia Nicholson
This salad is very easy and tasty. I followed the recipe and added feta cheese. My family loved it and said it’s a definite keeper.
thiswifecooks
Yay! Nice choice adding feta 🙌 and thank you for taking the time to leave a review.😊