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.
1/3cupsun dried tomatoes packed in oil,roughly chopped
For the Dressing:
1/4cupolive oil(see notes)
2clovesgarlic,grated or very finely minced
1/2teaspoonground black pepper
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.
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.