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Broccoli Pasta Salad With Zucchini Noodles - Fresh, Crunchy, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces short pasta (fusilli, rotini, or penne)
  • 2 cups broccoli florets, cut into bite-size pieces
  • 2 medium zucchini, spiralized into noodles
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1/3 cup crumbled feta or shaved Parmesan (optional)
  • 1/3 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
  • 1 clove garlic, finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and black pepper, to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Reserve 1/4 cup pasta water, then drain and rinse briefly under cool water to stop cooking.
  2. Blanch the broccoli: In the last 60–90 seconds of the pasta cooking, add broccoli florets to the pot. Drain with the pasta. This keeps the broccoli crisp-tender and bright green.
  3. Spiralize the zucchini: While the pasta cooks, spiralize the zucchini into medium-thick noodles. If you don’t have a spiralizer, use a julienne peeler or slice into thin ribbons with a vegetable peeler.
  4. Salt and blot the zoodles: Toss zucchini noodles with a pinch of salt and let sit 5 minutes. Pat dry with a clean towel to reduce excess moisture.
  5. Make the dressing: In a jar or bowl, whisk olive oil, lemon zest and juice, garlic, Dijon, honey, oregano, red pepper flakes, and a good pinch of salt and pepper. Taste and adjust acid or salt as needed.
  6. Toss the base: In a large bowl, add pasta, broccoli, zucchini noodles, cherry tomatoes, red onion, and olives. Drizzle most of the dressing over the top.
  7. Add pasta water if needed: If the salad looks dry, splash in a tablespoon or two of reserved pasta water to help the dressing cling and lightly coat.
  8. Finish and chill: Fold in feta or Parmesan, if using. Taste and add more dressing, salt, or lemon. Chill 20–30 minutes to let flavors settle, or serve right away.
  9. Serve: Garnish with extra herbs (basil or parsley) and a final crack of pepper. Enjoy cold or at cool room temperature.