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
PrintLemon 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
Lindsay says
This was excellent! I didn’t have dill and I added edamame.
She Likes Food says
So glad you enjoyed it, Lindsay!!