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
For best flavor, ensure the pasta and broccoli are very well drained so the dressing doesn’t get watered down, and slightly undercook the pasta so it stays pleasantly firm after chilling. You can easily customize the salad by swapping cheddar for feta or mozzarella, adding crisp bacon, sunflower seeds, or toasted almonds for crunch, or using whole-wheat or gluten-free pasta if preferred. If making ahead by more than a few hours, reserve a few tablespoons of dressing to stir in right before serving, as the pasta absorbs some of the dressing while it rests. Store leftovers tightly covered in the refrigerator and consume within 3 days for best texture and freshness.
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