Name: Best Broccoli Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 8 oz pasta (rotini, penne, or bowties); 4 cups broccoli florets, chopped into bite-sized pieces; 1/2 red onion, finely chopped; 1 cup shredded cheddar cheese; 1/4 cup sunflower seeds or chopped nuts (optional); 1/2 cup mayonnaise; 1/2 cup Greek yogurt or sour cream; 2 tablespoons apple cider vinegar or white vinegar; 1 tablespoon honey or sugar; Salt and pepper to taste

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This broccoli pasta salad is a vibrant, flavorful mix of crisp-tender broccoli, al dente pasta, and a tangy, creamy dressing. It’s hearty enough to be a light main dish but also makes a perfect side for picnics, potlucks, or weeknight dinners. Every bite delivers crunch, creaminess, and a little zing.

Why You’ll Love This Recipe

I love how this broccoli pasta salad strikes the perfect balance between freshness and comfort. The broccoli adds a satisfying crunch, while the pasta brings in that familiar, cozy texture. It’s a great make-ahead dish, and the flavors only get better after a few hours in the fridge. Plus, it’s easy to adapt based on what I have on hand—from tossing in cheese to adding protein like chicken .

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets, chopped into bite-sized pieces
Pasta (rotini, penne, or bowties work great)
Red onion, finely chopped
Shredded cheddar cheese
Sunflower seeds or chopped nuts (optional for crunch)
Mayonnaise
Greek yogurt or sour cream
Apple cider vinegar or white vinegar
Honey or sugar
Salt and pepper

Directions

I cook the pasta according to package instructions, drain, and rinse it under cold water to stop the cooking.
While the pasta cooks, I blanch the broccoli by boiling it for 1 minute, then immediately transferring it to an ice bath to keep it crisp and green.
In a large mixing bowl, I combine the cooked pasta, cooled broccoli, red onion, cheese, and any optional add-ins .
In a small bowl, I whisk together the mayonnaise, yogurt, vinegar, honey, salt, and pepper to make the dressing.
I pour the dressing over the pasta and broccoli mixture, then toss everything until it’s fully coated.
I cover and chill the salad for at least 30 minutes to let the flavors meld before serving.

Servings and timing

This recipe yields about 6–8 servings. It takes roughly 15 minutes to prep, 10 minutes to cook the pasta and blanch the broccoli, and about 30 minutes of chilling time. So, I usually plan for 50–60 minutes total from start to finish.

Variations

When I want a lighter version, I use all Greek yogurt instead of mayo. For extra protein, I add grilled chicken or chickpeas. I’ve also swapped cheddar for feta or used a vinaigrette instead of the creamy dressing for a tangier twist. Sometimes, I toss in dried cranberries or raisins for a hint of sweetness.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. The salad tends to get even tastier the next day. If the dressing thickens too much in the fridge, I stir in a splash of vinegar or yogurt before serving. I always enjoy it cold—no need to reheat.

FAQs

Do I have to blanch the broccoli?

I like to blanch it to keep the color bright and the texture crisp-tender, but I can use raw broccoli if I prefer it extra crunchy.

Can I make this ahead of time?

Yes, I often make this salad several hours or even a day in advance. It holds up really well and tastes even better once it sits.

What kind of pasta should I use?

I prefer short, sturdy shapes like rotini, penne, or bowties—they hold the dressing well and mix easily with the veggies.

Can I make it dairy-free?

Yes, I just swap the cheese and yogurt with dairy-free versions, and the salad turns out just as creamy and delicious.

Is it good for meal prep?

Absolutely. I portion it into containers and enjoy it as lunch throughout the week. It stays fresh and flavorful for several days.

Conclusion

This broccoli pasta salad is one of my all-time favorites. It’s creamy, crunchy, colorful, and completely satisfying. I love how easy it is to make and how flexible it can be based on my mood or ingredients on hand. Whether I’m feeding a crowd or meal prepping for myself, it never disappoints.

Best Broccoli Pasta Salad

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A creamy, crunchy broccoli pasta salad made with tender pasta, blanched broccoli, cheddar cheese, and a tangy dressing. Perfect for potlucks, BBQs, or a satisfying make-ahead meal.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 6–8 servings
Category: Salad
Method: Boiled
Cuisine: American
Diet: Vegetarian

Ingredients

8 oz pasta (rotini, penne, or bowties)
4 cups broccoli florets, chopped into bite-sized pieces
1/2 red onion, finely chopped
1 cup shredded cheddar cheese
1/4 cup sunflower seeds or chopped nuts (optional)
1/2 cup mayonnaise
1/2 cup Greek yogurt or sour cream
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon honey or sugar
Salt and pepper to taste

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Instructions

Cook the pasta according to package instructions. Drain and rinse under cold water.
Blanch the broccoli by boiling for 1 minute, then transferring to an ice bath. Drain well.
In a large bowl, combine the pasta, broccoli, red onion, cheddar cheese
In a separate bowl, whisk together mayonnaise, Greek yogurt or sour cream, vinegar, honey, salt, and pepper to create the dressing.
Pour the dressing over the pasta and vegetable mixture. Toss to coat evenly.
Cover and chill for at least 30 minutes before serving to allow flavors to meld.