There’s something about a big bowl of broccoli pasta salad that just looks like pure sunshine on the table—crisp emerald florets, twirls of tender pasta, flecks of bright red onion and carrot, all glistening in a creamy, tangy dressing.
It’s a revitalizing, feel-good dish that comes together fast, perfect when you need something satisfying in under 30 minutes.
This salad is made for busy weeknights, potlucks, and meal-preppers who want lunches ready to grab and go.
I still remember a chaotic Sunday before the school week: the fridge was nearly empty, everyone was hungry, and we needed something that could stretch into tomorrow’s lunches.
A quick boil of pasta, a bag of broccoli, and a simple dressing turned into a colorful bowl that fed us that night and saved us the next day.
It’s ideal for picnics, easy entertaining, and light summer suppers.
Ready to bring this dish to life?
Why You’ll Love It
- Delivers bright, tangy, and creamy flavor in every bite
- Packs in fresh veggies for color, crunch, and extra nutrients
- Comes together quickly with simple prep and common ingredients
- Holds up well in the fridge, perfect for make-ahead meals
- Easily customizable with different cheeses, add-ins, or pasta shapes
Ingredients
- 12 oz short pasta shells or rotini, uncooked — choose sturdy shapes that hold dressing
- 4 cups broccoli florets, bite-sized — cut into small, even pieces for quick blanching
- 1 cup cherry tomatoes, halved — use sweet, firm tomatoes for best flavor
- 1/2 cup red onion, thinly sliced — slice very thin so the flavor doesn’t overpower
- 1/2 cup red bell pepper, diced — adds crunch and sweetness
- 1/2 cup black olives, sliced — use ripe, pitted olives for convenience
- 1/2 cup sharp cheddar cheese, small cubes — a sharper cheese balances the creamy dressing
- 1/4 cup fresh parsley, chopped — flat-leaf parsley gives fresher flavor
- 1/2 cup mayonnaise, full-fat — full-fat gives a creamier, richer dressing
- 1/4 cup plain Greek yogurt, unsweetened — adds tang and lightens the mayo
- 3 tbsp red wine vinegar — provides bright acidity to cut richness
- 3 tbsp extra-virgin olive oil — use good quality for best flavor
- 2 tsp Dijon mustard — helps emulsify and adds gentle heat
- 1 tsp honey — balances the vinegar and mustard
- 1/2 tsp garlic powder — gives mild garlic flavor without overpowering
- 1/2 tsp dried oregano — classic herb that complements the veggies
- 3/4 tsp fine sea salt — fine grains distribute more evenly in dressing
- 1/2 tsp black pepper, freshly ground — fresh grinding gives better aroma
Step-by-Step Method
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente, following package directions. Stir occasionally to prevent sticking. Aim for a slight bite, since the pasta will firm up as it chills. Avoid overcooking, or the salad will turn mushy after resting in the refrigerator.
Blanch the Broccoli
Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking. Let them turn bright green and just tender-crisp. Don’t overcook or they’ll become soft in the salad. Drain the pasta and broccoli together immediately to stop the cooking. This saves time and keeps everything evenly cooked.
Cool and Drain Thoroughly
Transfer the hot pasta and broccoli to a colander. Rinse under cold running water until fully cool. Toss gently with your hands to guarantee even cooling. Let them drain very well, shaking off excess water. This step is essential so the dressing won’t become thin or watery. Set aside while you prepare the dressing.
Whisk the Dressing
In a small bowl, combine mayonnaise, Greek yogurt, red wine vinegar, olive oil, Dijon mustard, honey, garlic powder, dried oregano, salt, and pepper. Whisk until smooth and fully emulsified. Make sure there are no streaks of oil or lumps. Taste and adjust seasoning if desired. The dressing should be tangy, creamy, and well-balanced.
Prep and Combine the Vegetables
On a cutting board, halve the cherry tomatoes, thinly slice the red onion, dice the red bell pepper, and slice the black olives. Cube the cheddar cheese into small, bite-sized pieces. Chop the fresh parsley. Add all these ingredients to a large mixing bowl. Keep pieces relatively uniform for even distribution and texture.
Toss the Salad with Dressing
Add the cooled pasta and broccoli to the bowl of vegetables and cheese. Pour the dressing evenly over the top. Use a wooden spoon to toss gently, lifting from the bottom to coat everything. Avoid crushing the tomatoes or breaking the pasta. Continue tossing until all ingredients are thoroughly and evenly coated.
Chill and Adjust Seasoning
Cover the bowl tightly and refrigerate for at least 30 minutes. Let the flavors meld and the salad chill through. Before serving, uncover and give it a gentle stir. Taste and adjust with additional salt and freshly ground black pepper if needed. Serve chilled or at cool room temperature for best flavor.
Ingredient Swaps
- Use any short pasta shape you like—penne, fusilli, or farfalle all work well, and you can swap in whole-wheat or gluten-free pasta if needed.
- For a lighter or egg-free dressing, replace some or all of the mayonnaise with additional Greek yogurt or a vegan mayo alternative.
- Swap cheddar with feta, mozzarella, or a dairy-free cheese; replace black olives with green olives, capers, or even roasted red peppers; and add or sub veggies based on what you have (cucumber, snap peas, or carrots all fit right in).
You Must Know
– Flavor Boost • Layered seasoning** – If a test bite after chilling tastes “okay but dull,” sprinkle on 1–2 extra pinches** of salt and a grind or two of black pepper, then a handful (about 2 Tbsp) of fresh parsley or a squeeze of lemon; cold foods need slightly more aggressive seasoning to pop.
Serving Tips
- Serve in a large white bowl to highlight the colorful vegetables and pasta.
- Pair with grilled chicken, steak, or salmon for a complete summer meal.
- Offer lemon wedges and extra black pepper for bright, fresh finishing touches.
- Serve alongside burgers or sandwiches as a hearty picnic or potluck side.
- Garnish with extra parsley and cheddar cubes just before serving for visual appeal.
Storage & Make-Ahead
Broccoli pasta salad keeps well in the fridge for up to 3 days in an airtight container.
It’s perfect to make 1 day ahead; just reserve a bit of dressing to stir in before serving.
This salad doesn’t freeze well, as the pasta and vegetables become mushy after thawing.
Reheating
Reheat small portions briefly in the microwave at 50% power, stirring once halfway through.
For best texture, serve slightly cool or at room temperature rather than hot.
Broccoli Pasta Salad Traditions
When I think about broccoli pasta salad traditions, I picture big bowls landing on picnic tables, beads of condensation on the serving dish, and that first bright, tangy scent of vinegar and garlic drifting over the chatter.
For me, this salad always marks the unofficial start of summer, when the grill’s smoking and someone’s passing paper plates down the line.
Over the years, it’s become a reliable guest at every casual gathering, from potlucks to lazy Sunday lunches.
I love how each family tweaks it, but a few rituals always repeat:
- A quick taste-test in the fridge before anyone else arrives
- Extra-cheesy versions for weeknight comfort
- Big-batch prep for road-trip picnics
- A “clean-out-the-fridge” bowl after holiday feasts
Final Thoughts
Give this Broccoli Pasta Salad a try the next time you need a fresh, colorful side dish or an easy make-ahead lunch.
Don’t hesitate to tweak the mix-ins and cheese to fit your taste—you might just land on your new go-to salad combo.
Frequently Asked Questions
Can I Make This Broccoli Pasta Salad Without Any Dairy Products?
Yes, you can. I’d swap the cheddar, mayo, and yogurt for creamy vegan mayo and a tangy splash of extra vinegar, then toss everything until it glistens, bright, crisp, and wonderfully dairy‑free.
Is This Recipe Suitable for Common Food Allergies Like Nuts or Eggs?
It’s nut-free as written, but not egg-free because mayonnaise usually contains eggs. If you need egg-free safety, I’d grab vegan mayo, then you can fork into the chilled, glossy curls of pasta without worry.
How Can I Scale the Recipe up for a Large Crowd or Party?
You can double or triple every ingredient, then mix in the biggest bowl you own. I’d chill it in batches, tossing just before serving so it gleams, creamy and colorful, across your buffet table.
What Are Some Wine or Drink Pairings for Broccoli Pasta Salad?
I’d pour a chilled Sauvignon Blanc or Pinot Grigio beside it, or for no‑alcohol, a lemony sparkling water. Each sip cuts the creaminess, brightens the veggies, and keeps everything feeling crisp, sunny, and light.
Can I Safely Bring This Salad to an Outdoor Picnic in Warm Weather?
Yes, you can, but treat it like any mayo salad: keep it chilled. I’d pack it in a cooler with plenty of ice, shade it from direct sun, and toss leftovers after two hours of warmth.
Broccoli Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wooden spoon
Ingredients
- 12 ounce short pasta shells or rotini uncooked
- 4 cup broccoli florets bite-sized
- 1 cup cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/2 cup red bell pepper diced
- 1/2 cup black olives sliced
- 1/2 cup sharp cheddar cheese small cubes
- 1/4 cup fresh parsley chopped
- 1/2 cup mayonnaise full-fat
- 1/4 cup plain Greek yogurt unsweetened
- 3 tablespoon red wine vinegar
- 3 tablespoon extra-virgin olive oil
- 2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook according to package directions until al dente.
- During the last 2 minutes of pasta cook time, add the broccoli florets to the boiling water.
- Drain the pasta and broccoli together in a colander, then rinse under cold water until cool and drain very well.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, red wine vinegar, olive oil, Dijon mustard, honey, garlic powder, dried oregano, salt, and black pepper until smooth and emulsified.
- Add the cooled pasta and broccoli to a large mixing bowl.
- Add the cherry tomatoes, red onion, red bell pepper, black olives, cheddar cheese, and parsley to the bowl with the pasta.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Taste before serving and adjust seasoning with additional salt and pepper if needed, then serve chilled or at cool room temperature.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
