If you’re searching for a dish that bursts with freshness, crunch, and vibrant flavors, look no further than this Broccoli Pasta Salad Recipe. It’s a colorful, delightful medley that makes for an irresistible side or a satisfying light meal. With perfectly cooked rotini pasta, crisp-tender broccoli, sweet cherry tomatoes, and a tangy homemade dressing bringing everything together, this salad is the kind of recipe you’ll want to share with friends and family all summer long. Every bite offers a fantastic balance of texture and taste, making the Broccoli Pasta Salad Recipe a true crowd-pleaser that’s easy to whip up and enjoy.
Ingredients You’ll Need
The charm of this Broccoli Pasta Salad Recipe lies in its simple yet carefully selected ingredients. Each item plays an important role, whether it’s to add texture, color, or that perfect zing to the final dish.
- 8 ounces rotini pasta: Twisty rotini holds onto the dressing beautifully, ensuring every bite is flavorful.
- 3 cups broccoli florets: Fresh broccoli adds a satisfying crunch and vibrant green color.
- 1 cup cherry tomatoes, halved: These burst with juicy sweetness, brightening both taste and appearance.
- 1/2 cup shredded carrots: Adds a subtle sweetness and lovely orange hue for visual appeal.
- 1/3 cup red onion, finely diced: Gives a bit of sharpness and a pop of purple to balance flavors.
- 1/2 cup sharp cheddar cheese cubes: Melts slightly in your mouth, lending creaminess and depth.
- 1/4 cup sliced black olives: Adds a salty, briny kick that complements the fresh veggies.
- 1/2 cup mayonnaise: Creates a creamy base to bring all salad components together harmoniously.
- 2 tablespoons apple cider vinegar: Provides a bright tanginess that livens up the dressing.
- 1 tablespoon Dijon mustard: Adds a gentle heat and complexity to the vinaigrette.
- 1 tablespoon honey: Balances acidity with a touch of natural sweetness.
- Salt and black pepper to taste: Essential for seasoning and enhancing all other flavors.
How to Make Broccoli Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by boiling 8 ounces of rotini pasta until it reaches that perfect al dente texture—tender but with a slight bite. Once cooked, drain the pasta and run it under cold water to stop the cooking process and cool it completely. This step is key to preventing sogginess and keeping your salad light and fresh.
Step 2: Blanch the Broccoli
While the pasta cooks, bring a pot of water to a boil and blanch the broccoli florets for exactly one minute. Immediately transfer them to an ice bath to halt the cooking and preserve that brilliant green color and satisfying crunch. Then, drain and pat them dry – you want them perfectly crisp, not soggy!
Step 3: Combine the Salad Ingredients
In a large mixing bowl, toss together the cooled pasta, broccoli florets, halved cherry tomatoes, shredded carrots, finely diced red onion, sharp cheddar cheese cubes, and sliced black olives. This colorful combination sets the stage for the magic dressing that will elevate the salad to something unforgettable.
Step 4: Whisk and Add the Dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and creamy. Pour this luscious dressing over the salad mix and toss everything thoroughly to coat every ingredient evenly, ensuring every forkful has that perfect balance of flavors.
Step 5: Chill Before Serving
For the best flavor and texture, refrigerate your Broccoli Pasta Salad Recipe for at least 30 minutes. This chilling step lets the ingredients meld together beautifully, allowing the dressing to infuse every bite with a delightful tang and creaminess that can’t be rushed.
How to Serve Broccoli Pasta Salad Recipe
Garnishes
To add a little extra wow factor, sprinkle some freshly chopped parsley or a handful of toasted pine nuts over the salad just before serving. A light dusting of cracked black pepper or a drizzle of extra virgin olive oil can also enhance the flavors while adding a subtle gloss to this already gorgeous dish.
Side Dishes
This Broccoli Pasta Salad Recipe is incredibly versatile and pairs wonderfully with grilled chicken, fish, or even barbecue fare. Try serving it alongside juicy burgers for a picnic or as a refreshing counterpoint to heavier dishes like roasted meats or creamy casseroles.
Creative Ways to Present
Want to impress your guests or jazz up a casual lunch? Serve the salad in hollowed-out bell peppers or individual mini mason jars for an Instagram-worthy presentation. You can also layer the ingredients for a colorful pasta salad parfait that reveals every vibrant layer with each scoop.
Make Ahead and Storage
Storing Leftovers
Keep your Broccoli Pasta Salad Recipe fresh by storing leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2–3 days, as the texture of the pasta and veggies is most delightful when fresh. Give it a gentle stir before serving if the dressing has settled.
Freezing
Since this recipe contains mayonnaise and fresh vegetables, freezing is not recommended. The texture and flavor of both the dressing and veggies may degrade, resulting in a less appealing salad upon thawing. Enjoy it fresh or refrigerated instead for optimum taste.
Reheating
This salad is designed to be served cold, so reheating is unnecessary and not advised. The crispness of the broccoli and freshness of the dressing shine brightest chilled. Simply give it a quick toss from the fridge and serve whenever you’re ready to enjoy.
FAQs
Can I use a different type of pasta for this Broccoli Pasta Salad Recipe?
Absolutely! While rotini is ideal for holding onto the dressing, other small or medium-shaped pastas like penne, farfalle, or fusilli work wonderfully too. Just pick something that can trap the dressing well.
Is this Broccoli Pasta Salad Recipe suitable for vegans?
This recipe includes mayonnaise and cheddar cheese, which are not vegan. However, you can easily make it vegan-friendly by using plant-based mayo and a dairy-free cheese alternative or simply omitting the cheese altogether.
Can I prepare the salad in advance for a party?
Definitely! Making the salad a few hours ahead allows the flavors to meld together beautifully. Just remember to keep it refrigerated and give it a good toss before serving to redistribute the dressing evenly.
How can I make this salad lighter?
To lighten the Broccoli Pasta Salad Recipe, try swapping half of the mayonnaise with Greek yogurt. This reduces the fat but keeps that creamy, tangy character you love in the dressing.
What are some good protein additions for this salad?
Grilled chicken, chickpeas, or even crispy bacon bits are fantastic ways to add protein and turn this salad into a more filling meal. Choose based on your dietary preferences for a perfect custom touch.
Final Thoughts
The Broccoli Pasta Salad Recipe is genuinely one of those dishes that feels like a warm hug in a bowl. It’s simple to make, bursting with fresh flavors, and adaptable for all kinds of occasions. Whether you’re planning a family dinner, a picnic, or just need a reliable, delicious side dish, give this recipe a try—you might just find your new favorite salad to make again and again.
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 refreshing and colorful broccoli pasta salad featuring rotini pasta, crisp broccoli florets, cherry tomatoes, shredded carrots, and sharp cheddar cheese, all tossed in a creamy honey Dijon dressing. Perfect as a summer side dish or a light vegetarian 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
- 1/4 cup sliced black olives
Dressing and Cheese
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup sharp cheddar cheese cubes
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Boil the rotini pasta according to the package directions until al dente, then drain and rinse under cold water to cool and prevent sticking.
- Blanch the Broccoli: While the pasta cooks, blanch the broccoli florets in boiling water for 1 minute, then immediately transfer them to an ice bath to stop the cooking process, preserving their crispness and bright color. Drain and pat dry.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, blanched broccoli, cherry tomatoes, shredded carrots, red onion, cheddar cheese cubes, and sliced black olives.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined and smooth.
- Toss and Chill: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: After chilling, give the salad a quick toss and serve cold as a delicious, colorful side or main dish.
Notes
- You can substitute Greek yogurt for half the mayonnaise for a lighter, tangier dressing.
- Add grilled chicken or chickpeas to increase protein content and make it a more substantial meal.
- Ensure broccoli is well-drained after blanching to avoid watering down the salad.
- Adjust honey amount based on your preferred sweetness level.
- This salad is best enjoyed within 2 days of preparation for optimal freshness.
