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This Best Broccoli Pasta Salad is a crisp, colorful side that’s perfect for picnics, potlucks, and busy weeknights. It balances crunchy broccoli with juicy cherry tomatoes, chewy pasta, and melty cheese for a crowd-pleasing bowl everyone can grab a forkful from.
If you love bright, easy pasta salads, you might also enjoy the flavor inspiration found in a savory crispy artichoke pasta recipe that plays with texture the same way.
Why You’ll Love This Best Broccoli Pasta Salad
- Fast to make: about 30 minutes from start to fridge-chill.
- Family-friendly: mild, cheesy, and easy to customize for picky eaters.
- Meal-prep superstar: holds up well in the fridge for 3–4 days.
- Fresh textures: tender pasta, crisp broccoli, juicy tomatoes.
- No-cook dinner option: serve chilled or at room temperature for a no-fuss meal.
This recipe’s simple, fresh approach is similar in spirit to other pasta salads like a tangy crispy artichoke pasta that also relies on bold texture contrasts.
Ingredients Needed
Vegetables
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
Pasta & Cheese
- 8 ounces pasta (rotini or bowtie)
- 1 cup shredded cheese (cheddar or mozzarella)
Dressing & Seasoning
- 1/2 cup Italian dressing
- Salt and pepper to taste
Step-by-Step Instructions
- Cook the pasta according to package instructions, then drain and let cool.
- Blanch the broccoli in boiling water for 2 minutes, then transfer to ice water to cool.
- In a large bowl, combine the cooled pasta, broccoli, cherry tomatoes, and red onion.
- Pour the Italian dressing over the salad and toss to combine.
- Add shredded cheese and season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled or at room temperature.
Serving Suggestions Best Broccoli Pasta Salad
Serve this salad alongside grilled chicken, burgers, or a simple sheet-pan dinner. For a lighter spread, pair it with a lemon-herb grilled fish and crusty bread. If you want a complementary texture contrast, try serving it with a crunchy side inspired by a crispy artichoke pasta variation.
Tips for Success Best Broccoli Pasta Salad
- Don’t overcook the pasta: al dente pasta holds up better in the fridge and keeps texture.
- Shock the broccoli in ice water to preserve bright color and crispness.
- Taste and adjust the dressing—some Italian dressings are saltier than others.
- Make it ahead: salad flavors meld after a few hours in the fridge for even better taste.
- Add toasted nuts or seeds for crunch if you want more texture, borrowing the contrast found in dishes like crispy artichoke pasta.
variation (if any)
- Make it vegetarian-friendly by using a dairy-free cheese or skipping cheese.
- Add protein: toss in cubed rotisserie chicken or chickpeas for a heartier salad.
- Swap dressing: use ranch, lemon vinaigrette, or a creamy basil dressing for a new flavor profile.
- Roast the broccoli instead of blanching for a deeper, caramelized taste.
FAQs
Q: How long will this pasta salad keep in the fridge?
A: Stored in an airtight container, it stays fresh for 3–4 days. Stir before serving if the dressing settles.
Q: Can I make this salad ahead of time for a party?
A: Yes—make it the day before and chill. Add extra shredded cheese right before serving to keep it looking fresh.
Q: Can I use frozen broccoli?
A: Yes—thaw and pat dry, then briefly blanch or steam to remove excess water before adding.
Broccoli Pasta Salad
Ingredients
Method
- Cook the pasta according to package instructions, then drain and let cool.
- Blanch the broccoli in boiling water for 2 minutes, then transfer to ice water to cool.
- In a large bowl, combine the cooled pasta, broccoli, cherry tomatoes, and red onion.
- Pour the Italian dressing over the salad and toss to combine.
- Add shredded cheese and season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled or at room temperature.
