Broccoli Pasta Salad
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.
Equipment
- Large pot
- Steamer basket or small colander
- Large mixing bowl
- Whisk or fork
- Cutting Board and Sharp Knife
- Colander
- Measuring cups and spoons
- Serving bowl or airtight container
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
Estimated Nutritional Value (per serving)
- Calories: ~320–370 kcal
- Protein: ~9g
- Fat: ~18g
- Carbohydrates: ~30–35g
- Fiber: ~3–4g
- Sugar: ~4g
- Sodium: ~300–450mg