Broccoli Pasta Salad

If you’re looking for a fresh, colorful, and ridiculously easy dish that works for just about any occasion, let me introduce you to my go-to Broccoli Pasta Salad. It’s the kind of salad that feels like a full meal—thanks to the pasta—but still gives you that crisp, veggie-packed vibe we all crave when the weather starts warming up. Whether you’re heading to a picnic, hosting a casual family dinner, or meal-prepping for the week, this dish hits all the right notes.

I first stumbled across a version of this salad at a potluck years ago, and I remember thinking, “Wait… why have I never combined pasta and broccoli like this before?” It was crunchy, creamy, a little tangy, and totally addictive. Ever since, I’ve been making my own variations—tweaking the dressing, adding fun extras like cheese cubes or sunflower seeds, and even switching up the pasta shapes depending on my mood (or what’s in my pantry).

What I love most about this salad is how low-effort yet impressive it is. It’s one of those recipes where you can just toss everything into a big bowl, give it a stir, and boom—you’ve got something that looks and tastes like it took way more effort than it actually did. Plus, it’s super easy to customize. Don’t have red onion? Skip it. Want to add grilled chicken? Go for it. It’s flexible like that.

Also, can we talk about how it gets even better after sitting in the fridge for a few hours? The flavors really come together and soak into the pasta, giving you that next-day magic. So if you’re planning to make this for an event or lunch prep, you’re actually doing yourself a favor by making it ahead of time. Now let’s break down what goes into this delicious little bowl of sunshine!

Why You’ll Love It

• Perfect Balance of Flavors and Textures: The tender pasta pairs beautifully with crisp, fresh broccoli florets, while the creamy, tangy dressing ties everything together. Each bite has a little crunch, a little creaminess, and plenty of flavor.
• Super Easy to Make: With just a handful of ingredients and minimal cooking (boil the pasta, blanch the broccoli), this salad comes together quickly — ideal for busy weeknights or last-minute gatherings.
• Versatile and Customizable: Whether you’re vegetarian, want to add some protein, or prefer a different dressing style, this salad adapts easily. Swap in your favorite pasta shape, toss in extra veggies, or mix up the herbs and seasonings.
• Great for Meal Prep and Leftovers: It stores beautifully in the fridge and actually tastes better the next day, making it a smart choice for lunches or easy dinners throughout the week.
• Healthy and Satisfying: Broccoli adds a great dose of vitamins and fiber, while the pasta provides energy-boosting carbs. It’s a filling dish that feels light but keeps you satisfied.

Ingredient List

For the Salad

• 8 ounces (about 2 cups) pasta (rotini, penne, or bowtie work great)
• 3 cups fresh broccoli florets
• 1/2 cup red onion, finely chopped
• 1 cup cherry tomatoes, halved (optional)
• 1/2 cup shredded cheddar cheese or feta cubes
• 1/4 cup toasted sunflower seeds or chopped nuts (optional)

For the Dressing

• 1/3 cup mayonnaise
• 2 tablespoons plain Greek yogurt (or sour cream)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)

Ingredient Notes

• I always use rotini pasta because its twists hold onto the dressing so well, but any short pasta will do.
• Fresh broccoli is best blanched quickly to keep that perfect crunch — don’t overcook it!
• Don’t skip the red onion; it adds a nice sharpness that balances the creaminess of the dressing.
• Mayonnaise combined with Greek yogurt keeps the dressing creamy but light—feel free to adjust the ratio to your taste.
• A touch of honey or maple syrup in the dressing adds just the right hint of sweetness to round out the flavors.
• Toasted sunflower seeds or nuts add a lovely crunch and a little nutty flavor—totally optional but highly recommended!

Kitchen Equipment Needed

• Large pot — to boil the pasta. I like using a heavy-bottomed one for even heating.
• Steamer basket or small colander — for blanching the broccoli quickly and easily.
• Large mixing bowl — to toss all the ingredients together without making a mess.
• Whisk or fork — to mix the dressing until smooth.
• Cutting board and sharp knife — for chopping broccoli, onions, and tomatoes.
• Colander — to drain the cooked pasta.
• Measuring cups and spoons — to get the dressing just right.
• Serving bowl or airtight container — for storing or serving the salad. I love glass containers for easy fridge storage and no staining.

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes).
• Pro tip: Stir the pasta occasionally while cooking to prevent sticking.
• Once cooked, drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and cool it down for the salad. Set aside.

2. Blanch the Broccoli

• While the pasta cooks, bring another pot of water to a boil or prepare a steamer.
• Add the broccoli florets to the boiling water or steamer basket and cook for just 2 minutes—this keeps them bright green and crisp-tender.
• Immediately transfer the broccoli to a bowl of ice water to stop the cooking and preserve the crunch.
• Drain well and pat dry with a clean kitchen towel or paper towel.

3. Prepare the Dressing

• In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar (or lemon juice), honey, Dijon mustard, salt, pepper, and garlic powder until smooth.
• Pro tip: Whisk continuously to prevent lumps and ensure a creamy, even dressing.

4. Chop and Prep Other Ingredients

• Finely chop the red onion and halve the cherry tomatoes.
• If using nuts or sunflower seeds, toast them lightly in a dry pan over medium heat for 3-5 minutes until fragrant (watch closely so they don’t burn).
• Shred or cube the cheese as needed.

5. Combine Everything

• In a large mixing bowl, add the cooled pasta, blanched broccoli, red onion, cherry tomatoes, cheese, and toasted seeds or nuts.
• Pour the dressing over the salad.
• Toss gently but thoroughly until everything is evenly coated with dressing.

6. Chill and Serve

• Cover the salad with plastic wrap or transfer it to an airtight container.
• Refrigerate for at least 1 hour to let the flavors meld beautifully.
• Give it a gentle toss before serving and adjust seasoning with extra salt or pepper if needed.

Enjoy your vibrant, crunchy, and creamy broccoli pasta salad!

Tips and Tricks for Success

• Use al dente pasta for the best texture—overcooked pasta can get mushy when mixed with the dressing.
• Don’t skip the ice bath for broccoli; it locks in that bright color and crunch.
• Make the salad at least an hour ahead to let the flavors blend, but it also keeps well for up to 3 days in the fridge.
• If the salad seems dry after chilling, add a little extra dressing or a splash of olive oil before serving.
• Toast nuts or seeds just before mixing for maximum crunch and flavor.
• Taste and adjust seasoning after tossing to make sure it’s balanced—sometimes a pinch more salt or a squeeze of lemon makes all the difference.

Ingredient Substitutions and Variations

• Swap mayonnaise for avocado or mashed chickpeas for a healthier, dairy-free dressing base.
• Use cauliflower florets instead of broccoli if you prefer a milder flavor.
• Try different pasta shapes like fusilli, farfalle, or even small shells—whatever you have on hand works!
• Substitute red onion with green onions or shallots for a milder bite.
• Add cooked chicken, bacon bits, or chickpeas to turn it into a protein-packed meal.
• Mix in fresh herbs like parsley, basil, or dill for a burst of freshness.
• Use feta or goat cheese instead of cheddar for a tangier twist.
• Replace sunflower seeds with chopped walnuts, pecans, or pumpkin seeds for variety in crunch and flavor.

Serving Suggestions

• I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• It’s a fantastic side dish alongside grilled chicken or salmon for a light but satisfying meal.
• Pack it as a colorful lunch for work or school—it holds up well and tastes great cold.
• Serve it as part of a picnic spread with fresh fruit and lemonade for an easy, crowd-pleasing option.
• Pair it with a bowl of homemade tomato soup for a comforting and delicious combo.

Storage and Reheating Instructions

• Store the broccoli pasta salad in an airtight container in the refrigerator for up to 3 days.
• Keep the salad chilled—do not freeze, as the texture of the pasta and broccoli will change.
• Before serving leftovers, give the salad a gentle stir and add a little extra dressing or olive oil if it seems dry.
• This salad is best enjoyed cold or at room temperature; no reheating needed.
• If you prefer a warm pasta salad, heat just the pasta separately and toss with the cold broccoli and dressing right before serving.

Frequently Asked Questions

Can I make this salad vegan?

Absolutely! Just swap the mayo and Greek yogurt for vegan mayo or a creamy avocado dressing, and use a dairy-free cheese or skip it altogether.

How long does this salad last in the fridge?

It stays fresh and tasty for up to 3 days when stored in an airtight container. After that, the broccoli might start to lose its crunch.

Can I use frozen broccoli instead of fresh?

You can, but fresh broccoli works best for that crisp texture. If using frozen, thaw and drain it well to avoid sogginess.

What pasta works best for this salad?

Short, sturdy pastas like rotini, penne, or farfalle are perfect because they hold the dressing well and mix easily with the veggies.

Can I add protein to make it a full meal?

Definitely! Grilled chicken, cooked shrimp, or even chickpeas make great additions to boost the protein and make the salad more filling.

Is this salad good for meal prep?

Yes! It actually tastes better after sitting overnight, making it a perfect option for lunches or quick dinners during the week.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!