I have been, or can be if you click on a link and make a purchase, compensated via a cash payment, gift, or something else of value for writing this post. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
Do you have a lot of potlucks and picnics during the summer? We do!
I like to vary what we bring. It is easy to get into a rut or just hit up the store for something ready made. Instead, you can make this pasta salad with broccoli for a great side at your next summer gathering.
Note ~ Affiliate links are present in this post. If you purchase through them, I may receive a commission from it.
Making Pasta Salad with Broccoli
The addition of salt-cure lemons to this recipe really brings it to life. Although it is very good without them, the lemons make you stop and think, “Wow. What was that?”
HemingWeigh Himalayan All Natural Crystal Salt Cooking Tile Himalayan Salt Block
The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks.
Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Alternatively, you can purchase whole preserved lemons for use.
Not everyone has 2 Himalayan salt blocks in the house. And, you may not want to store those, either.
If that is the case, then purchasing the readymade lemons is a better choice.
Don’t add extra salt to the salad without tasting, however. The briny cured lemons are very intense on their own, but season a larger dish like this perfectly.
You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to summer gatherings.
- 1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
- 1 head broccoli, florets only
- 1 red bell pepper, core removed and cut into thin slices
- 1 yellow bell pepper, core removed and cut into thin slices
- 4 slices preserved, salt-cured lemon
- 1/4 cup dried cranberries [optional]
- 1 cup traditional Greek yogurt (full fat)
- 2 cloves garlic, finely minced
- 2 T. high-quality extra virgin olive oil
- 2 T. fresh lemon juice
- 1 T. fresh lemon zest
- salt and black pepper, to taste
- In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.
- Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.
- In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.
Are pasta salads a staple at your house in the summer?
Would your family eat a pasta salad with broccoli like this one?