Step 1

Heat a large pot over high heat and add your dry pasta.  Cook according to package directions, carefully pour pasta into a trainer and rinse with cold water, for about 30 seconds.  Set pasta aside until ready to use.

Step 2

Heat a large pan over medium heat and add a couple teaspoons olive oil.  Next add in the broccoli florets, along with a pinch of salt and black pepper.  Cook broccoli until starting to soften, about 5 minutes.

Step 3

Add in the minced garlic and peas and cook until peas are warmed through, especially if using frozen peas.  Add the broccoli and pea mixture to a large bowl and allow to cool for a few minutes.

Step 4

Once cooled, add in the cooked pasta, chickpeas and feta cheese.  Give everything a good mix and then add in the dill, lemon zest, lemon juice and olive oil.  Mix pasta salad together well and season with salt and black pepper, to taste.

Step 5

Lemon Broccoli Pasta Salad can be served immediately, or refrigerated until ready to serve.  Refrigerate pasta salad in an air tight container for up to 4 days.  Enjoy!