Broccoli Pasta Salad
A fresh, vibrant broccoli pasta salad combining tender pasta with crunchy broccoli and flavorful add-ins tossed in a creamy or tangy dressing. Perfect for picnics, potlucks, or quick weeknight meals, this dish is adaptable for various dietary preferences and easy to prepare ahead.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring Cups and Spoons
- Whisk or spoon for mixing dressing
Ingredients
- 12 oz pasta (rotini, penne, or fusilli)
- 3 cups broccoli florets, fresh
- ½ cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar or feta cheese (optional)
- ¼ cup toasted nuts (almonds, walnuts, or pumpkin seeds)
- ½ cup mayonnaise or Greek yogurt (or mix)
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
- Optional protein: grilled chicken, chickpeas, or bacon bits
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse with cold water; spread on a baking sheet to cool.
- Prepare broccoli florets: use raw or blanch for 1–2 minutes and plunge into ice water, then drain.
- In a bowl, whisk together mayonnaise (or yogurt), vinegar/lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
- In a large mixing bowl, combine cooled pasta, broccoli, red onion, cherry tomatoes, cheese, and nuts.
- Pour dressing over salad and gently toss to coat evenly.
- Add protein if using and fold in gently.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with fresh herbs. Serve chilled or at room temperature.
Notes
- For a lighter option, substitute half or all mayonnaise with Greek yogurt or mashed avocado.
- Use gluten-free pasta to make this dish gluten-free.
- Toast nuts lightly for enhanced flavor and crunch.
- Add a sweet twist by including dried cranberries or halved grapes.
- Dressing can be prepared a day ahead to save time.
- Adjust salt and acidity to taste based on your chosen dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.