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Fresh broccoli pasta salad with vibrant vegetables and dressing

Broccoli Pasta Salad

A bright and crunchy salad made with tender pasta, crisp broccoli, and a creamy dressing that's perfect for picnics, potlucks, or quick family meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces pasta Cook in salted water until just tender.
  • 3 cups broccoli florets Cut into small florets and blanch briefly.
  • 1 cup halved cherry tomatoes
  • 1/2 cup sliced red onion
  • 1/2 cup shredded cheddar or feta Optional cheese.
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice Use fresh for better taste.
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook 12 ounces of pasta in salted water until just tender, drain, and cool.
  2. Cut 3 cups of broccoli into small florets, blanch in boiling water for 1 minute, then cool in ice water to keep the color.
Mixing
  1. In a large bowl, mix the cooled pasta and broccoli.
  2. Add 1 cup of halved cherry tomatoes, 1/2 cup sliced red onion, and 1/2 cup shredded cheddar or feta, if desired.
Dressing
  1. In a jar, shake together 1 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper to taste.
  2. Pour the dressing over the pasta mix, and toss well so everything is coated.
Chilling
  1. Chill the salad for at least 30 minutes so the flavors blend.
  2. Taste and add more salt, pepper, or lemon if needed before serving.

Notes

Do not overcook the broccoli; blanch briefly to keep crunch. Cool the pasta before adding the dressing to prevent sogginess. Use fresh lemon juice for a brighter taste than bottled. For a lighter sauce, mix half yogurt and half mayo.