Bright, crunchy, and loaded with flavor, this broccoli pasta salad turns simple ingredients into a standout side dish. Tender rotini pasta meets crisp broccoli florets, tossed in a creamy dressing that balances tang and sweetness. You can make this cold pasta salad in under 30 minutes and chill it ahead for easy meal prep. Whether you need an easy pasta salad for a summer picnic or a reader favorite to serve at family dinners, this recipe delivers a satisfying mix of textures and tastes that will wow everyone.
Table of Contents
Why You’ll Love This Recipe
You’ll love this recipe for its perfect blend of creamy and crunchy. Fresh broccoli florets add a crisp bite, while tender rotini pasta soaks up the tangy dressing. It’s a reader favorite that works as a make-ahead side dish—just toss, chill, and serve. With simple pantry staples and minimal prep, it shines at summer picnics, potlucks, or busy weeknight dinners. This broccoli pasta salad recipe delivers big flavor without complex steps, making it an easy pasta salad you’ll return to again and again.
Ingredients
Main Ingredient
12 oz (340 g) rotini pasta
Choose whole-wheat or regular rotini. The spirals hold onto the creamy dressing and bits of broccoli.
4 cups (about 300 g) fresh broccoli florets
Trim stalks and cut florets into bite-sized pieces (roughly 1-inch across). Raw florets provide a crisp, green contrast.
½ cup (75 g) diced red onion
Peel and cut the onion into small, uniform pieces. Red onion adds mild sharpness and color.
1 cup (100 g) shredded sharp cheddar cheese
Grate fresh cheddar just before use to ensure optimal melt and rich flavor. It lends a tangy, creamy note.
½ cup (120 g) mayonnaise
Opt for full-fat mayonnaise for richness. This forms the base of your creamy dressing.
2 tablespoons (30 ml) apple cider vinegar
Adds bright acidity. Stir into the mayo to balance richness with a gentle tang.
1 teaspoon granulated sugar
Rounds out acidity and highlights the natural sweetness of broccoli and pasta.
1 teaspoon salt
Enhances all flavors. Start with ¾ teaspoon and adjust after tossing.
½ teaspoon freshly ground black pepper
Adds subtle heat. Grind directly over the dressing for best aroma.
Optional Add-Ins and Swaps
½ cup (120 g) plain Greek yogurt
Swap half of the mayo for yogurt to lighten the dressing while keeping creaminess.
½ cup crumbled feta cheese
For a Mediterranean twist, substitute feta for cheddar or add alongside it.
4 strips cooked bacon, crumbled
Fry or bake bacon until crisp, then chop. Sprinkle on top for smoky crunch.
1 cup halved cherry tomatoes
Toss in at the end for a burst of freshness and color.
2 tablespoons chopped fresh parsley or chives
Mix in or garnish to add herbal brightness.
Prep Tip: Measure and prep all ingredients first (“mise en place”). Boil the pasta in a large pot of salted water, drain, and rinse under cold water to stop cooking.
Instructions
1. Cook the pasta.
Heat a large pot of water seasoned with salt until it reaches a rolling boil. Add rotini and follow the package instructions, cooking until it’s perfectly al dente (about 8–10 minutes).
2. Prep the broccoli.
While pasta cooks, trim broccoli into bite-sized florets. Rinse under cold water and drain thoroughly.
3. Drain and cool pasta.
Pour pasta into a colander. Drain and run the pasta under cold water to halt cooking and chill completely. Shake off excess water.
4. Mix the dressing.
In a spacious bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until the dressing is silky and uniform.
5. Combine pasta and broccoli.
Add cooled pasta and broccoli florets to the bowl with dressing. Toss gently to coat every piece.
6. Add cheese and onion.
Fold in shredded cheddar and diced red onion. Stir until evenly distributed.
7. Incorporate add-ins (optional).
If using, gently stir in feta, crumbled bacon, or cherry tomatoes.
8. Adjust seasoning.
Taste and add more salt, pepper, or vinegar as needed to balance flavors.
9. Chill the salad.
Cover and refrigerate for at least 30 minutes, allowing flavors to meld and the salad to firm up.
10. Final toss before serving.
Give the salad a brief stir, garnish with fresh parsley or chives, and serve cold.
This process ensures perfectly cooked pasta, crisp broccoli, and a creamy dressing that clings to every bite.
Pro Tips and Variations
Use al dente pasta: Cooking rotini just until al dente keeps it firm and helps it hold up when chilled. Overcooked pasta turns mushy once dressed.
Shock broccoli: For a brighter green and crisper bite, blanch florets in boiling water for 1 minute, then plunge into ice water. Drain well before tossing.
Lighten the dressing: Swap half the mayo for plain Greek yogurt. You’ll still get a creamy broccoli pasta but with fewer calories and a subtle tang.
Add protein: Stir in diced grilled chicken, chopped ham, or canned chickpeas to turn this side into a hearty main dish.
Play with cheese: Swap sharp cheddar for crumbled feta or diced halloumi for a Mediterranean twist. Each cheese brings a new flavor profile.
Vinaigrette option: Whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, and a pinch of sugar. Drizzle in place of mayo for a lighter, zesty salad.
Crunch factor: Toast sunflower or pumpkin seeds in a dry skillet until fragrant. Sprinkle on top just before serving for extra texture.
Flavor boost: Stir in 1 teaspoon Dijon mustard or a squeeze of lemon juice to brighten the dressing. A little acidity lifts the entire salad.
Make it ahead: Prepare the salad up to 24 hours in advance. Keep it covered in the fridge and give it a quick stir before serving to redistribute dressing.
Seasonal add-ins: Fold in diced bell peppers, shredded carrots, or thinly sliced radishes when in season for extra color and nutrients.
These tips help you customize texture, flavor, and nutrition to match any occasion—whether you want a lighter side, a protein-packed meal, or a bold new twist on classic broccoli pasta salad.
Serving Suggestions
Chilled buffet: Arrange the salad in a large bowl and set it on an ice-lined tray for parties or potlucks.
Pair with grilled meats: Serve alongside grilled chicken, steak, or fish to balance rich proteins with a crisp, creamy side.
Picnic ready: Pack into individual jars or airtight containers for easy transport and portion control.
Family dinner side: Plate next to roasted chicken for a simple weeknight meal.
Add fresh herbs: Top each serving with chopped parsley, chives, or basil for a burst of color and flavor.
Bread basket: Offer warm focaccia, ciabatta, or garlic bread on the side to scoop up every last bite.
Cheese board complement: Include the salad on a cheese and charcuterie board to provide a refreshing contrast.
Lunch bowl: Spoon into a bowl, add extra grilled chicken or chickpeas, and enjoy as a satisfying standalone lunch.
Soup pairing: Serve alongside a light soup—like tomato bisque or vegetable broth—to start a multi-course meal.
Seasonal flair: Garnish with sliced strawberries or mandarin segments in spring and summer for a sweet twist.
Conclusion
This broccoli pasta salad delivers crisp texture and creamy flavor in every bite. You’ll appreciate how the tangy dressing clings to al dente rotini and fresh broccoli florets. Make it ahead for stress-free meals, pack it for picnics, or serve it alongside grilled proteins. With simple ingredients and easy steps, it’s sure to become a go-to recipe that wows everyone.
FAQs
Can I put broccoli in a pasta salad?
Yes. Raw broccoli florets add crunch and color. Simply trim into bite-sized pieces and toss with cooked pasta and dressing. For extra tenderness, you can blanch the florets briefly and then shock them in ice water.
What are the five mistakes to avoid pasta salad?
- Overcooking pasta (it turns mushy when chilled).
- Skipping the rinse (residual heat makes dressing thin).
- Using too much dressing (it overwhelms the flavors).
- Adding broccoli without draining (water dilutes the salad).
- Seasoning only at the end (dressing and ingredients need early seasoning for depth).
What kind of dressing goes on a broccoli salad?
A creamy, mayo-based dressing works best. Whisk together mayonnaise, apple cider vinegar, a touch of sugar, salt, and pepper. For a lighter twist, swap half the mayo for Greek yogurt or use a simple vinaigrette of olive oil, Dijon mustard, and red wine vinegar.
Should you boil broccoli before adding to pasta?
You can—blanch broccoli in boiling water for 1 minute, then transfer to ice water. This step keeps florets bright green and crisp-tender. If you prefer raw crunch, simply rinse and drain the fresh broccoli before mixing.How to make creamy broccoli pasta?
Start with al dente pasta and firm broccoli. Combine them in a bowl, then stir in a smooth dressing of mayo (or mayo and Greek yogurt), vinegar, and seasonings. Fold in shredded cheese to enrich the texture and toss until every spiral glistens with creamy flavor.
