Best Lemon Broccoli Tuna Pasta Salad Recipes

Lemon Broccoli & Tuna Pasta Salad image

Provided by stephanierndos

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

4 ounces 100% duram semolina medium pasta shells
1 -2 ounce broccoli floret, cooked drained, and cooled
1/4 cup caesar salad dressing, creamy Store Bought
2 tablespoons light sour cream
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
fresh ground black pepper
1 (6 ounce) can prime fillet albacore tuna in water, drained
1 ounce sharp cheddar cheese, shredded
1/2 cup cherry tomatoes, halved (optional)

Steps:

Boil Broccoli Florets in small amount of boiling water that has been salted for approximately 10-15 minutes, covered. Rinse cooked broccoli under cold running water in sieve to drain fully, and set aside once florets are completely cooled. Next, cook pasta as directed on package (al dente is 10-12 minutes). Once pasta is cooked al dente style, remove from heat, and drain - cool completely.
Meanwhile, mix Caesar dressing, sour cream, olive oil, lemon zest & juice. Add freshly ground black pepper to taste and mix well.
Place cooled pasta in medium size mixing bowl, add dressing mixture, tuna (fork flake to smaller chunks), broccoli florets, cheese, and cherry tomatoes; mix lightly to incorporate dressing mixture throughout, but not to brake down tuna chunks, florets further. Serve immediately or, cover and refrigerate until ready to serve.

Nutrition Facts : Calories 623.9, Fat 33.5, SaturatedFat 8.3, Cholesterol 58, Sodium 758.7, Carbohydrate 46.3, Fiber 2, Sugar 1.7, Protein 33.4

One-Pot Pasta with Broccoli and Lemon image

Provided by Martha Stewart

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

Kosher salt and freshly ground pepper
1 pound penne
1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
1/3 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
1/2 cup finely grated Parmesan (1 ounce), plus more for serving

Steps:

Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.