If you’re craving a dish that’s vibrant, refreshing, and just packed with flavor, look no further than this Broccoli Pasta Salad Recipe. It brings together tender rotini pasta, crisp broccoli, and a colorful medley of veggies tossed in a tangy, creamy dressing that will have your taste buds dancing. Whether you’re preparing for a picnic, potluck, or just a simple family lunch, this salad strikes the perfect balance between hearty and healthy, making it a beloved staple in any recipe collection.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to this dish’s deliciousness. Each item contributes its own perfect texture, color, or punch of flavor, turning everyday kitchen staples into a crowd-pleasing salad.
- 8 ounces rotini pasta: Its spiral shape holds onto the dressing beautifully, ensuring every bite is flavorful.
- 3 cups broccoli florets: Blanched just right for crunch and bright green color.
- 1 cup cherry tomatoes, halved: Adds a burst of juicy sweetness and vibrant red hue.
- 1/2 cup shredded carrots: Brings delicate sweetness and a lovely orange contrast.
- 1/3 cup red onion, finely diced: Offers a sharp, zesty bite that livens up the salad.
- 1/2 cup sharp cheddar cheese cubes: Provides creamy, rich flavor and satisfying texture.
- 1/4 cup sliced black olives: Adds a briny depth that balances the freshness.
- 1/2 cup mayonnaise: The creamy base of the dressing, binding all ingredients together.
- 2 tablespoons apple cider vinegar: Adds tanginess that brightens the overall flavor.
- 1 tablespoon Dijon mustard: A small kick of heat and complexity in the dressing.
- 1 tablespoon honey: Sweetens the dressing just enough to balance acidity.
- Salt and black pepper to taste: Essential seasonings that enhance every flavor in the mix.
How to Make Broccoli Pasta Salad Recipe
Step 1: Cook the Pasta and Blanch the Broccoli
Start by cooking your rotini pasta according to the package instructions until it’s perfectly al dente—not too soft, so it holds its shape in the salad. Once cooked, drain it and rinse under cold water to stop the cooking process and cool it down. While the pasta is cooking, quickly blanch the broccoli florets in boiling water for just one minute, then plunge them into an ice bath to keep their bright green color and crisp-tender texture. Drain well and pat dry to prevent excess water from making your salad soggy.
Step 2: Combine the Fresh Ingredients
In a large mixing bowl, bring all your fresh ingredients together: the cooled pasta, broccoli, juicy cherry tomatoes, shredded carrots, diced red onion, bite-sized cheddar cheese cubes, and briny black olives. The variety of colors and textures at this stage will already make your Broccoli Pasta Salad Recipe feel like a celebration in a bowl.
Step 3: Whisk the Dressing
Next up is the dressing, which brings all those flavors into perfect harmony. Whisk together the creamy mayonnaise, tangy apple cider vinegar, spicy Dijon mustard, and sweet honey, seasoning with salt and freshly ground black pepper. This mixture coats every ingredient, giving each forkful a silky, zesty finish.
Step 4: Toss and Chill
Pour your freshly whisked dressing over the bowl of combined ingredients and toss gently but thoroughly to evenly coat everything. This step is where magic happens—each piece of pasta, broccoli floret, and veggie gets wrapped in that flavorful dressing. For the best taste, cover and chill your salad in the refrigerator for at least 30 minutes before serving to really let the flavors meld and shine.
How to Serve Broccoli Pasta Salad Recipe
Garnishes
To elevate your Broccoli Pasta Salad Recipe, consider topping it with fresh herbs like chopped parsley or dill for a burst of green freshness. A sprinkle of toasted sunflower seeds or pine nuts adds delightful crunch and an extra layer of texture that’s sure to impress your guests.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a complete meal. It also shines alongside barbecue fare or summertime sandwiches, bringing a colorful, light, and tangy counterpoint to smoky or rich dishes on your plate.
Creative Ways to Present
Serve this Broccoli Pasta Salad Recipe in a hollowed-out bread bowl for a rustic touch, or layer it in clear glass jars for easy grab-and-go lunches that look as good as they taste. You could also make individual portions in pretty ramekins to wow your dinner guests with stylish presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Broccoli Pasta Salad Recipe in an airtight container in the refrigerator. It stays fresh and tasty for up to three days, making it perfect for quick lunches or snacks throughout the week.
Freezing
Freezing is not recommended for this salad because the mayonnaise-based dressing and fresh veggies don’t hold up well to freezing and thawing, which can cause texture and flavor changes.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary. Just give it a quick stir before serving if it has been sitting in the fridge to distribute the dressing evenly again.
FAQs
Can I use a different type of pasta for the Broccoli Pasta Salad Recipe?
Absolutely! While rotini’s spirals do a great job holding the dressing, you can also use penne, fusilli, or farfalle. Just make sure to cook the pasta al dente to maintain nice texture in the salad.
Is it possible to make this salad vegan or dairy-free?
You can easily make a vegan version by substituting the mayonnaise with your favorite vegan mayo and omitting the cheddar cheese or using a plant-based cheese alternative. This keeps the Broccoli Pasta Salad Recipe flavorful and inclusive for various diets.
How can I add protein to this Broccoli Pasta Salad Recipe?
Adding grilled chicken, chickpeas, or cooked quinoa makes this salad a more substantial meal while complementing the existing flavors and textures beautifully.
What is the best way to prepare the broccoli so it isn’t mushy?
Blanching broccoli florets in boiling water for just one minute, then shocking them in an ice bath, locks in their crunch and vibrant color—an essential step for a standout Broccoli Pasta Salad Recipe.
Can I make this salad ahead of time for a party?
Yes! It actually tastes better when chilled for at least 30 minutes, allowing the flavors to mingle. Just wait to add delicate ingredients like cheese if you plan to assemble it many hours ahead to keep everything fresh.
Final Thoughts
This Broccoli Pasta Salad Recipe is truly one of those dishes that brings smiles all around the table with its bright colors, fresh flavors, and wonderful textures. Whether you’re cooking for everyday meals or special gatherings, it’s a recipe you’ll find yourself coming back to again and again. Give it a try, and get ready to enjoy a new favorite that’s as comforting as it is lively!
Print
Broccoli Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and flavorful Broccoli Pasta Salad featuring al dente rotini pasta, crisp broccoli florets, juicy cherry tomatoes, and a creamy Dijon honey vinaigrette. This vegetarian salad is perfect for picnics, potlucks, or as a light summer meal.
Ingredients
Pasta and Vegetables
- 8 ounces rotini pasta
- 3 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/3 cup red onion, finely diced
Cheese and Olives
- 1/2 cup sharp cheddar cheese cubes
- 1/4 cup sliced black olives
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the rotini pasta according to package directions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking and cool the pasta.
- Blanch Broccoli: While the pasta cooks, bring a pot of water to a boil and blanch the broccoli florets for 1 minute. Immediately transfer them to an ice bath to stop cooking and maintain crispness. Drain and pat dry thoroughly.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, blanched broccoli, halved cherry tomatoes, shredded carrots, finely diced red onion, cheddar cheese cubes, and sliced black olives.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
- Toss Salad: Pour the dressing over the pasta and vegetables mixture and toss gently but thoroughly to coat all ingredients evenly in the dressing.
- Chill: Cover and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld and enhances the overall taste.
Notes
- You can substitute Greek yogurt for half the mayonnaise to reduce fat and add a tangy flavor.
- Add grilled chicken or chickpeas for extra protein and to make it more filling.
- Chilling the salad longer than 30 minutes can deepen the flavor.
- Use fresh vegetables for the best texture and taste.
