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!
LEMONY BROCCOLI SALAD SALAD RECIPE INGREDIENTS
- Pasta – You can use any pasta you like for this recipe. I would recommend something small and bite sized, like this rotini.
- Broccoli – I like to use fresh broccoli florets for this pasta salad. I’ve never made it with frozen broccoli but since the broccoli is cooked a little bit it would most likely work.
- Sweet Peas – I used frozen sweet peas and thawed them by cooking them with the broccoli. Fresh peas would be great too.
- Chickpeas – The chickpeas add extra plant based protein. If you’re watching your carbs, you can leave them out.
- Feta Cheese – Feta cheese adds a nice creaminess and saltiness. If making vegan, you could omit the cheese or use a vegan feta cheese.
- Fresh Dill – Fresh dill goes so well with broccoli and peas and adds a nice fresh taste. If you don’t have dill another fresh herb would work, such as basil, cilantro or parsley.
- Garlic – I love garlic, so I added a few minced cloves in with the broccoli white it was cooking. You could also add raw minced garlic to the finished pasta salad or use garlic powder if you prefer.
- Lemon Juice & Zest – Lemon and broccoli compliment each other well and lemon juice helps make a dressing mixed with the olive oil.
- Olive oil – I love the taste of olive oil but you could also use any other oil you prefer.
- Salt & 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/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 should stay good in the refrigerator for 3-4 days in an airtight container. But, if making it for a potluck or party, I would recommend just making it up to one day in advance.
- Can I use frozen broccoli? Yes, you can use frozen broccoli, I would just try to get rid of as much extra liquid as you can.
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?
Tahini Balsamic Pasta Salad with Arugula
Herby Parmesan Tomato Pasta Salad
Bruschetta Pasta Salad with Parmesan
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Lemon Broccoli Pasta Salad with Feta
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
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!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
This was excellent! I didn’t have dill and I added edamame.
So glad you enjoyed it, Lindsay!!