Why Make This Recipe
Broccoli Pasta Salad is an excellent choice for a light and healthy dish that everyone enjoys. The fresh ingredients come together to create a colorful and flavorful meal. This recipe is not only quick to prepare but also versatile, making it suitable for various occasions, such as picnics, potlucks, or as a side dish for your family dinners. Many people find that adding broccoli boosts the nutritional value of any pasta dish, and this recipe does just that. For a fresh twist on your usual recipes, consider trying our Aussie Prawn Salad with as a complement.
How to Make Best Broccoli Pasta Salad
To start, follow these easy steps to create your delicious Broccoli Pasta Salad. You may also find Beet Cucumber Radish Salad useful.
Ingredients
- 250 g (2 cups) pasta (rotini or farfalle)
- 300 g (10 oz) broccoli florets
- 200 g (1 ½ cups) cherry tomatoes, halved
- 50 g (½ medium) red onion, thinly sliced
- 100 g (1 cup) cheddar cheese, grated
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) Greek yogurt
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Directions
Boil the pasta: In a large pot, bring salted water to a boil. Add 250 g of pasta and cook according to package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking. You may also find Best Dill Pickle Gummy Worms Recipe useful.
Blanch the broccoli: While the pasta cooks, prepare 300 g of broccoli florets. Blanch them for 2–3 minutes in boiling water until bright green, then immediately transfer to an ice bath to stop cooking. Drain and set aside.
Prepare the dressing: In a mixing bowl, whisk together 120 ml mayonnaise, 60 ml Greek yogurt, 2 tablespoons apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
Assemble the salad: In a large mixing bowl, combine the cooked pasta, blanched broccoli, 200 g halved cherry tomatoes, 50 g thinly sliced red onion, and 100 g grated cheddar cheese. Pour the dressing over the salad and toss gently to coat.
Chill and serve: Cover the salad with plastic wrap and chill for at least 30 minutes before serving. This allows the flavors to meld beautifully. Before serving, give it another gentle toss.
If you’re looking for other pasta salads to try, check out our Big Mac Pasta Salad recipe for an interesting twist.
How to Serve Best Broccoli Pasta Salad
This salad can be served as a main dish or as a side with grilled meats or seafood. It’s perfect for barbecues, and it complements dishes like our Avocado Mango Salad. Just serve it chilled for the best experience!
How to Store Best Broccoli Pasta Salad
To store Broccoli Pasta Salad, place it in an airtight container and keep it in the refrigerator. It is best enjoyed within 2-3 days. If you want to get creative, you can try adding different ingredients or switching out the cheese for a different flavor, which makes this dish versatile and fun.
Tips to Make Best Broccoli Pasta Salad
- Use fresh ingredients to enhance the flavors.
- Feel free to customize the salad by adding your favorite vegetables or herbs.
- For a crunchier texture, try adding nuts or seeds.
- If you prefer a lighter dressing, you can increase the amount of Greek yogurt and reduce the mayonnaise.
Variation
If you’d like a different spin on this recipe, consider adding cooked chicken or bacon bits for extra protein. You can also swap the cheddar cheese for feta or goat cheese for a tangy flavor.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just make sure to follow the package instructions for cooking.
2. How long does this salad last in the fridge?
When stored properly, the salad can last 2-3 days in the refrigerator.
3. Can I adjust the dressing to make it healthier?
Absolutely! You can reduce the mayonnaise and increase the Greek yogurt for a healthier dressing.
Conclusion
Broccoli Pasta Salad makes for a fantastic and nutritious addition to your meal repertoire. If you’re looking for other recipes to explore, check out this Broccoli Pasta Salad for more ideas, or try Classic Italian Pasta Salad for a traditional twist. Enjoy your cooking!
Print
Best Broccoli Pasta Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and healthy Broccoli Pasta Salad that is colorful and versatile, perfect for any occasion.
Ingredients
- 250 g (2 cups) pasta (rotini or farfalle)
- 300 g (10 oz) broccoli florets
- 200 g (1 ½ cups) cherry tomatoes, halved
- 50 g (½ medium) red onion, thinly sliced
- 100 g (1 cup) cheddar cheese, grated
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) Greek yogurt
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil the pasta: In a large pot, bring salted water to a boil. Add 250 g of pasta and cook according to package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Blanch the broccoli: While the pasta cooks, prepare 300 g of broccoli florets. Blanch them for 2–3 minutes in boiling water until bright green, then immediately transfer to an ice bath to stop cooking. Drain and set aside.
- Prepare the dressing: In a mixing bowl, whisk together 120 ml mayonnaise, 60 ml Greek yogurt, 2 tablespoons apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, blanched broccoli, 200 g halved cherry tomatoes, 50 g thinly sliced red onion, and 100 g grated cheddar cheese. Pour the dressing over the salad and toss gently to coat.
- Chill and serve: Cover the salad with plastic wrap and chill for at least 30 minutes before serving. This allows the flavors to meld beautifully. Before serving, give it another gentle toss.
Notes
Use fresh ingredients to enhance the flavors. Customizable with different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
