Lemon Broccoli Pasta Salad with Feta

This Lemon Broccoli Pasta Salad with Feta Cheese is healthy, filling, and packed with flavor. The lemon and dill provide the key ingredients for a refreshing summer pasta salad, and blanching the broccoli beforehand makes it easily digestible. This versatile dish is great for a BBQ side or a light summer lunch or dinner.

LEMONY BROCCOLI SALAD SALAD RECIPE INGREDIENTS

• Pasta – You can use any pasta you like for this recipe. I recommend small and bite-sized options like this rotini to keep things light.
• Broccoli – I use fresh broccoli florets for this pasta salad whenever possible, but frozen broccoli can work in a pinch.
• Sweet Peas – I used frozen sweet peas, which I thawed by cooking them with the broccoli. Fresh peas are great, too.
• Chickpeas – Chickpeas add extra plant-based protein. If you’re watching your carbs, you can leave them out.
• Feta Cheese – Feta cheese adds a nice salty creaminess. To make this a vegan dish, omit the cheese or use a vegan feta.
• Fresh Dill – Fresh dill goes well with broccoli and peas and adds a nice fresh taste. If you don’t have dill, another fresh herb (like basil, cilantro, or parsley) will work.
• Garlic – I love garlic and added a few minced cloves to the broccoli while cooked. You can add raw minced garlic to the finished pasta salad or use garlic powder if you prefer.
• Lemon Juice and Zest – Lemon and broccoli complement each other well and lemon juice is great in an olive-oil-based dressing.
• Olive oil – I love the taste of olive oil. Use any oil you prefer.
• Salt and Pepper – To taste!

RECIPE FREQUENTLY ASKED QUESTIONS

• This recipe can be made gluten-free by using gluten-free pasta.
• This recipe can be made vegan or dairy-free by either omitting the feta cheese or using dairy-free feta cheese.
• Can I use raw broccoli instead of cooking it first? You can, but you might need to add some extra olive oil and/or lemon juice so it’s not too dry.
• Can I make this pasta salad ahead of time? Yes, it can be kept in the refrigerator for three or four days in an airtight container. If making it for a potluck or party, I recommend making it up to one day in advance.
• Can I use frozen broccoli? Yes, you can. Try to remove as much extra liquid as possible.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Vegetarian Pasta Salad Recipes?

Easy Vegetarian Pasta Salad

Tahini Balsamic Pasta Salad with Arugula

Kale Caesar Pasta Salad

Herby Parmesan Tomato Pasta Salad

Bruschetta Pasta Salad with Parmesan

Lemon Broccoli Pasta Salad with Feta

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5 from 1 review

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

This Lemon Broccoli Pasta Salad with Feta Cheese is healthy, filling and packed with flavor! This pasta salad can be enjoyed as a BBQ side dish or a light summer lunch or dinner. The broccoli is cooked a little bit before adding, so it’s easier to digest and all the flavors go together so well.  The lemon and dill add the freshness necessary for a refreshing summer pasta salad recipe!

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Ingredients

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• 1/2 lb dry pasta, bite sized is best.  You can use your favorite kind
• 3 cups small broccoli florets
• 2–3 cloves garlic, minced
• 2 cups peas, fresh or frozen
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup crumbled feta cheese
• 1 tablespoon chopped fresh dill
• Juice and zest of one lemon, about 1/4 cup juice and 2-3 teaspoons zest
• 1/4 cup olive oil, plus more for cooking broccoli
• Salt and black pepper, to taste

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Instructions

1. Heat a large pot over high heat and add your dry pasta.  Cook according to package directions, carefully pour pasta into a trainer and rinse with cold water, for about 30 seconds.  Set pasta aside until ready to use.
2. Heat a large pan over medium heat and add a couple teaspoons olive oil.  Next add in the broccoli florets, along with a pinch of salt and black pepper.  Cook broccoli until starting to soften, about 5 minutes.
3. Add in the minced garlic and peas and cook until peas are warmed through, especially if using frozen peas.  Add the broccoli and pea mixture to a large bowl and allow to cool for a few minutes.
4. Once cooled, add in the cooked pasta, chickpeas and feta cheese.  Give everything a good mix and then add in the dill, lemon zest, lemon juice and olive oil.  Mix pasta salad together well and season with salt and black pepper, to taste.
5. Lemon Broccoli Pasta Salad can be served immediately, or refrigerated until ready to serve.  Refrigerate pasta salad in an air tight container for up to 4 days.  Enjoy!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Side, Lunch
• Method: Stovetop
• Cuisine: Vegetarian