Broccoli Pasta Salad with Eggs & Sunflower Seeds Recipe

Cook the pasta according to package instructions. Drain and set aside to cool.

In a large pot of boiling water, blanch the broccoli florets for 2 minutes. Drain and rinse with cold water.

In a bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.

In a large serving bowl, combine the cooked pasta, blanched broccoli, chopped boiled eggs, sunflower seeds, diced red onion, chopped fresh parsley, and grated Parmesan cheese.

Pour the dressing over the salad and toss until everything is evenly coated.

Serve chilled and enjoy!