clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemony Broccoli Pasta Salad

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 10-15 mins
  • Total Time: 20-30 mins
  • Yield: Serves 8 1x
  • Category: Side Dish
  • Method: Stove-Top, No-Cook
  • Cuisine: American


Rotini, broccoli, red onion and sunflower seeds tossed in a creamy yogurt lemon dressing.


  • 8 ounces whole grain or veggie rotini
  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • Zest and juice of 1 medium lemon
  • ¾ teaspoon kosher or sea salt
  • 1 medium head broccoli, chopped into bite-sized pieces
  • ½ red onion, peeled and minced
  • ½ cup sliced almonds or roasted sunflower seeds, divided


  1. Bring a large pot of water to a boil. Cook rotini according to package directions. Drain and rinse with cold water.
  2. In a large glass bowl, whisk together the Greek yogurt, mayonnaise, vinegar, sugar, lemon zest and juice and salt. Taste and adjust the seasoning, if necessary.
  3. Add the cooked cooled pasta, broccoli, red onion and half of the almonds or sunflower seeds to the bowl and toss to coat. Refrigerate at least 30 minutes.
  4. Transfer to a serving bowl and top with the remaining almonds or sunflower seeds. Serve.


Cooking Tip: Add a protein to make it a meal! This goes well with grilled chicken or salmon.


  • Serving Size: 1/8 of recipe
  • Calories: 200
  • Sugar: 4g
  • Sodium: 151mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 3mg

Keywords: pasta salad, salad, side dish