Lemon Broccoli Pasta Salad Recipe
an easy, zesty side dish made with farfalle, crisp-tender broccoli, and a lemon-garlic dressing. Serve chilled or at room temp.
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Servings: 8
Calories: 355kcal
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.
Nutrition
Calories: 355kcal | Carbohydrates: 48g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 311mg | Potassium: 315mg | Fiber: 3g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 47mg | Calcium: 41mg | Iron: 1mg
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