Go Back

Best Broccoli Pasta Salad

A delightful mix of crunchy broccoli, tender pasta, and a zesty lemon-garlic dressing, perfect for potlucks or quick weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces short pasta (rotini, farfalle, or penne) swap for whole wheat pasta for more fiber.
  • 4 cups small broccoli florets, blanched and cooled swap broccoli with cauliflower for a milder bite or add blanched asparagus.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced or green onions for a milder onion note.
  • 1/2 cup shredded sharp cheddar or feta omit for dairy-free, or use vegan cheese.
  • 1/3 cup toasted sunflower seeds or chopped almonds pumpkin seeds work great.
Dressing
  • 3/4 cup mayonnaise use Greek yogurt for a lighter, tangy dressing.
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely minced
  • 2 tablespoons honey or maple syrup optional, for a touch of sweetness.
  • 1 zest and juice of 1 lemon
  • Salt and freshly ground black pepper to taste
Garnish
  • 1 handful chopped fresh parsley or basil for garnish.

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package directions).
  2. During the last 2 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch.
  3. Drain pasta and broccoli into a colander and rinse briefly under cold running water to stop the cooking.
Making the Dressing
  1. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, minced garlic, lemon zest, lemon juice, honey, salt, and pepper.
  2. Taste and adjust — the dressing should be bright, creamy, and slightly tangy.
Combining Ingredients
  1. In a large serving bowl, combine the cooled pasta, broccoli, halved cherry tomatoes, sliced red onion, shredded cheese, and toasted seeds.
  2. Pour the dressing over the salad and toss until everything is lightly coated.
  3. Garnish with chopped parsley or basil and a final grind of black pepper.
  4. Chill for at least 30 minutes to let the flavors meld, or serve right away.

Notes

Feel free to add leftover rotisserie chicken or chickpeas for protein. This salad is best made a day ahead for deeper flavor.