Broccoli Pasta Salad

A fresh and vibrant broccoli pasta salad combining tender pasta, crisp broccoli, and a creamy, flavorful dressing. Perfect for summer gatherings, this easy dish is make-ahead friendly and packed with texture and balanced flavors.

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Course: Salad

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 320kcal

Author: Chloe White

Cost: $2

Equipment

Large pot
Mixing bowls
Colander
whisk
knife and cutting board

Ingredients

3 cups broccoli florets (bite-sized)
2 cups rotini or similar pasta
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
1 tbsp lemon juice or vinegar
1 tsp honey or sugar
1/2 cup shredded cheddar cheese
1/4 cup red onion (finely diced)
1/4 cup cooked bacon bits (optional)
1/4 cup sunflower seeds or sliced almonds (optional)
salt and black pepper to taste

Instructions

Cook pasta in salted boiling water until al dente, then drain and rinse under cold water to cool.
Bring a pot of water to a boil and blanch broccoli for 60–90 seconds, then transfer to an ice bath and drain well.
In a bowl, whisk together mayonnaise, yogurt, lemon juice, honey, salt, and pepper to make the dressing.
In a large bowl, combine cooled pasta, broccoli, cheese, onion, and optional add-ins.
Pour dressing over the salad and toss until evenly coated.
Refrigerate for at least 1–2 hours before serving to allow flavors to meld.

Notes

Blanch broccoli briefly to keep it bright and tender-crisp. Cook pasta al dente to prevent sogginess. Chill for several hours before serving for best flavor. Add extra dressing before serving if needed.

Nutrition