Ingredients

The following ingredients have 6 Servings
  • 450 grams pasta (cooked, drained, and cooled)
  • 4 cups broccoli florets,
  • 1/3 cup sun dried tomatoes packed in oil, (roughly chopped)
  • 1/2 cup parmesan cheese
  • 1/4 cup parsley, (finely chopped)
  • 1/4 cup olive oil ((see notes))
  • 2 cloves garlic, (grated or very finely minced)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instruction

  • Cook pasta according to package directions; drain and set aside to cool.
  • Add 6 cups of water to a pot, along with 1/4 teaspoon of salt. Bring to a boil. Add the broccoli florets and cook for 2-3 minutes. Remove from heat and drain well. To stop the broccoli from getting soft, submerge the blanched broccoli into ice water for three minutes. Drain well and set aside.
  • In a bowl, whisk together the oil, garlic, lemon juice, lemon zest, onion powder, dried oregano, the remaining 1/4 teaspoon of salt, and the ground black pepper.
  • Transfer the cooled pasta, prepared broccoli, and chopped sun dried tomatoes to a large bowl. Pour over the dressing and toss well to coat.
  • Add in the parmesan cheese and the parsley. Toss to coat once more.
  • Serve immediately or store in a food safe container in the refrigerator for up to three days.
  • When ready to serve, toss, and top with parmesan cheese for garnish.