Spring Pasta Salad with Roasted Garlic and Broccoli
Indulge in the vibrant flavors of spring with this delightful Spring Pasta Salad featuring roasted garlic and fresh broccoli. Perfect for warm days or casual gatherings, this easy-to-make dish combines al dente pasta, crisp broccoli, and sweet roasted garlic, all tossed in a zesty lemon dressing. It’s colorful, healthy, and guaranteed to impress your guests while keeping you cool in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting/Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz fusilli pasta
- 2 cups fresh broccoli florets
- 1 whole garlic bulb
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden.
- In a large pot of salted boiling water, cook fusilli according to package instructions until al dente. Drain without rinsing.
- Steam or blanch broccoli florets for about 3-4 minutes until bright green and tender-crisp; drain well.
- In a large bowl, combine cooked pasta, squeezed roasted garlic cloves, broccoli, olive oil, lemon juice, salt, pepper, and Parmesan cheese. Toss gently to combine.
- Allow salad to rest for at least 15 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 310
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 6mg
Keywords: - For added protein, consider grilled chicken or chickpeas. - Swap seasonal veggies like asparagus or peas for variety. - Store leftovers in an airtight container in the fridge for up to three days.