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Broccoli Pasta Salad: A Wholesome and Delicious Family Favorite

Broccoli Pasta Salad
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A fresh and crunchy pasta salad featuring crisp broccoli florets, al dente pasta, and a creamy tangy dressing – perfect for picnics, potlucks, or meal prep!

  • Author: ranime
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes (includes chilling)
  • Yield: 8 servings 1x
  • Category: Pasta Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 12 oz pasta (rotini, bowtie, or shells)
  • 4 cups fresh broccoli florets (cut small)
  • 1/2 red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup sharp cheddar cheese, cubed
  • 1/4 cup sunflower seeds or sliced almonds
  • Dressing:
    • 3/4 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tbsp apple cider vinegar
    • 1 tbsp honey or sugar
    • 1 tsp Dijon mustard
    • 1/2 tsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp black pepper

Instructions

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. While pasta cooks, blanch broccoli in boiling water for 1 minute, then plunge into ice water to stop cooking. Drain well.
  3. In a large bowl, combine cooled pasta, broccoli, red onion, tomatoes, olives, and cheese.
  4. In a separate bowl, whisk together all dressing ingredients until smooth.
  5. Pour dressing over salad and toss gently to coat evenly.
  6. Cover and refrigerate for at least 1 hour before serving.
  7. Just before serving, sprinkle with sunflower seeds or almonds.

Notes

  • For best texture, keep broccoli crisp by not overcooking.
  • Make ahead: Salad keeps well for 3-4 days refrigerated.
  • Vegetarian option: Use vegetarian rennet cheese.
  • For lighter dressing: Substitute Greek yogurt for mayo/sour cream.
  • Add protein: Mix in 1 cup diced ham, chicken, or chickpeas.

Nutrition

Find it online: https://recipesfood.org/broccoli-pasta-salad/