Broccoli Pasta Salad is bright, crunchy, and full of flavor. It mixes tender pasta, crisp broccoli, and a creamy dressing for a salad that is easy to make and loved by many. This pasta salad makes a great side for picnics, potlucks, or a quick family meal. If you like different pasta salads, try a tangy dill pickle pasta salad for a new twist. This dish is a crowd-pleaser, tasty, and simple, and you will want to make it again and again, so let’s get started and have some fun in the kitchen.
How to prepare Best Broccoli Pasta Salad
- Cook 12 ounces of pasta in salted water until just tender, drain and cool.
- Cut 3 cups of broccoli into small florets, blanch in boiling water for 1 minute, then cool in ice water to keep the color.
- In a large bowl, mix the cooled pasta and broccoli.
- Add 1 cup of halved cherry tomatoes, 1/2 cup sliced red onion, and 1/2 cup shredded cheddar or feta, if you like.
- In a jar, shake together 1 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste.
- Pour the dressing over the pasta mix, toss well so everything is coated.
- Chill the salad for at least 30 minutes so the flavors blend.
- Taste and add more salt, pepper, or lemon if needed before serving.
Why You’ll Love Best Broccoli Pasta Salad
- It is crunchy and creamy, a nice mix of textures.
- The broccoli stays bright and fresh, even after dressing.
- You can make it ahead and save time on the day you need it.
- It is easy to change, add chicken, bacon, or nuts for more protein.
- It works for summer cookouts, school lunches, and weeknight dinners.
Tips for success
- Do not overcook the broccoli, blanch briefly to keep crunch.
- Cool the pasta before adding the dressing, to stop it from getting soggy.
- Let the salad chill for at least 30 minutes so the flavors join.
- Use fresh lemon juice for a brighter taste than bottled.
- If you like a lighter sauce, mix half yogurt and half mayo.
Serving Suggestions
- Serve on a picnic table with grilled chicken or burgers.
- Put it in lunch boxes with a fork for an easy meal.
- Top with toasted almonds or sunflower seeds for extra crunch.
- Let guests add bacon bits or extra cheese at the table.
FAQs
Q: How long will this pasta salad keep in the fridge? A: It will keep 3 to 4 days in a sealed container.
Q: Can I use frozen broccoli? A: Yes, just thaw and pat dry, but fresh blanched broccoli keeps the best texture.
Q: Can I make this salad without mayo? A: Yes, use plain yogurt or a mix of olive oil and lemon for a lighter dressing.
Q: Is this salad good for meal prep? A: Yes, make it ahead and store in the fridge, it holds up well for a few days.
Q: Can I add protein to make it a main dish? A: Yes, add cooked chicken, tuna, or chickpeas to make it more filling.
Conclusion
For another tested version and more tips on a classic, popular recipe, see the Broccoli Pasta Salad – Spend With Pennies page for extra ideas and a nice reference.
Broccoli Pasta Salad
Ingredients
Method
- Cook 12 ounces of pasta in salted water until just tender, drain, and cool.
- Cut 3 cups of broccoli into small florets, blanch in boiling water for 1 minute, then cool in ice water to keep the color.
- In a large bowl, mix the cooled pasta and broccoli.
- Add 1 cup of halved cherry tomatoes, 1/2 cup sliced red onion, and 1/2 cup shredded cheddar or feta, if desired.
- In a jar, shake together 1 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Pour the dressing over the pasta mix, and toss well so everything is coated.
- Chill the salad for at least 30 minutes so the flavors blend.
- Taste and add more salt, pepper, or lemon if needed before serving.
