Get ready to fall for the ultimate crowd-pleaser: Broccoli Pasta Salad! This fresh, colorful dish perfectly balances crisp-tender veggies, vibrant cherry tomatoes, hearty noodles, and a creamy, tangy dressing that brings it all together. Whether it’s for family picnics, potlucks, lunchboxes, or your weeknight dinner lineup, Broccoli Pasta Salad is one of those reliable favorites you’ll crave all summer long. It’s quick to whip up, absolutely satisfying, and just brimming with cheerful flavor and crunch in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in Broccoli Pasta Salad is carefully chosen to bring out the best flavors and textures. From snappy broccoli florets to the creamy, lightly sweet dressing, each component makes this salad irresistible and totally unforgettable.
- Rotini pasta (8 oz): The spiral shape holds the dressing beautifully and gives every forkful a fun, bouncy texture.
- Fresh broccoli florets (4 cups, blanched): Crisp, nutritious, and brilliantly green, broccoli is the star that keeps things wholesome and lively.
- Cherry tomatoes (1 cup, halved): Sweet, juicy bursts of flavor and sunny color—don’t skip these little gems.
- Red onion (1/2 cup, finely diced): Adds a pop of color and a subtle bite that wakes up the whole dish.
- Shredded cheddar cheese (1/2 cup): Savory and creamy—cheddar offers just the right amount of indulgence.
- Sunflower seeds (1/4 cup): For a crunchy, nutty contrast that makes every bite more interesting (add just before serving for best crunch!).
- Mayonnaise (1/2 cup): The base of a classic, creamy dressing—smooth and rich without overpowering the salad.
- Apple cider vinegar (2 tbsp): Brings a bright, tangy lift to balance the richness of the mayo and cheese.
- Honey (1 tbsp): Just enough sweetness to round out the flavors and mellow the vinegar.
- Dijon mustard (1 tsp): Adds gentle heat and complexity to the dressing—trust me, it’s the magic touch.
- Salt (1/2 tsp): Essential for coaxing out every flavor.
- Black pepper (1/4 tsp): A pinch for warmth and gentle bite.
How to Make Broccoli Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cooking your rotini pasta just until al dente (tender, but with a pleasant bite). Don’t overcook, as soft pasta can turn mushy in salads. Once done, drain and rinse the pasta under cold water to stop the cooking and help cool things down quickly.
Step 2: Blanch the Broccoli
Fill another pot with water and bring it to a roaring boil. Toss in your broccoli florets for about 1 minute—just enough time for them to turn a lively green and soften ever so slightly. Immediately move the broccoli to an ice water bath to lock in that fresh crunch and color; drain well before using.
Step 3: Mix the Veggies and Cheddar
In a big mixing bowl, combine your cooked, cooled rotini with the blanched broccoli, halved cherry tomatoes, finely diced red onion, shredded cheddar cheese, and sunflower seeds. This is where you’ll see the salad come alive with texture and color!
Step 4: Make the Creamy Dressing
Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a smaller bowl until you have a smooth, velvety dressing that’s balanced between creamy, tangy, and just sweet enough. Taste and adjust seasoning if needed—this is the glue that brings all your Broccoli Pasta Salad flavors together!
Step 5: Combine and Chill
Pour the luscious dressing over your pasta and veggie mix. Gently toss until everything is beautifully coated and glistening. Cover the bowl and chill in the fridge for at least 30 minutes before serving. This allows the flavors to mingle and makes the whole salad perfectly refreshing.
How to Serve Broccoli Pasta Salad
Garnishes
A final flourish goes a long way! Right before serving, sprinkle extra sunflower seeds for maximum crunch, scatter some freshly ground black pepper, or add a few sprigs of fresh parsley to brighten up your Broccoli Pasta Salad. A little lemon zest can also add a lovely zing.
Side Dishes
Broccoli Pasta Salad pairs beautifully with grilled chicken, burgers, veggie skewers, or flaky fish. It’s a star at summer potlucks but also shines alongside simple sandwiches or wraps for a balanced meal any time of year.
Creative Ways to Present
Try serving Broccoli Pasta Salad in individual mason jars for picnic-friendly portions, heap it into hollowed-out bell peppers for a gorgeous party appetizer, or use it as a bed for grilled shrimp. Layering the ingredients in a clear trifle bowl also makes for a stunning, colorful presentation!
Make Ahead and Storage
Storing Leftovers
Store any leftover Broccoli Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to three days. However, for best texture, reserve the sunflower seeds and stir them in right before eating to preserve their signature crunch.
Freezing
While the salad freezes technically, the creamy dressing and fresh veggies tend to lose their appealing texture once thawed. For best results, enjoy Broccoli Pasta Salad fresh from the fridge and avoid freezing.
Reheating
Broccoli Pasta Salad is meant to be served cold or at room temperature, keeping it utterly refreshing. If chilled too long, let it sit out for 10-15 minutes before serving and give it a gentle stir to revive its freshness—no heating needed.
FAQs
Can I make Broccoli Pasta Salad the day before?
Absolutely! In fact, making it a day ahead allows the flavors to meld deliciously. Just be sure to hold off on adding the sunflower seeds until right before serving to keep them crisp.
Can I use a different type Salad, Side Dish
Definitely. While rotini holds the dressing beautifully, penne, farfalle, or even macaroni work well. Choose a shape with some nooks and crannies to catch all that creamy goodness!
Is there a lighter way to make the dressing?
Yes! Substitute half the mayonnaise with plain Greek yogurt for a tangier, lower-fat twist that still delivers on creaminess.
What protein can I add to this salad?
Crumbled bacon, diced ham, grilled chicken, or even a can of drained chickpeas blend in beautifully and make Broccoli Pasta Salad a satisfying meal all on its own.
How do I keep the broccoli crisp?
Blanch just until vibrant green, then plunge into ice water to stop the cooking fast. Drain thoroughly before mixing in the salad—this keeps your broccoli snappy and fresh every time.
Final Thoughts
If you’re ready to shake up your salad routine, give Broccoli Pasta Salad a try. Its cheerful flavors and lively crunch make it a dependable favorite for any occasion. Share it, savor it, and make it your own—you’ll wonder how you ever partied without it!
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Broccoli Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Broccoli Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. With a mix of tender pasta, blanched broccoli, juicy cherry tomatoes, and a creamy dressing, it’s a crowd-pleaser.
Ingredients
Pasta Salad:
- 8 oz rotini pasta
Broccoli Mix:
- 4 cups fresh broccoli florets (blanched)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely diced)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sunflower seeds
Dressing:
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta: Cook pasta until al dente, drain, rinse, and set aside.
- Blanch Broccoli: Boil broccoli for 1 min, cool in ice bath, and drain.
- Combine Ingredients: Mix pasta, broccoli, tomatoes, onion, cheese, and sunflower seeds.
- Make Dressing: Whisk mayo, vinegar, honey, mustard, salt, and pepper.
- Toss Salad: Pour dressing over salad, toss to coat.
- Chill: Refrigerate for at least 30 min before serving.
Notes
- Enhance with bacon or ham
- Best when sunflower seeds added just before serving
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
