Best Broccoli Pasta Salad

Best Broccoli Pasta Salad is a chilled pasta-and-vegetable dish featuring tender broccoli florets, al dente pasta, a creamy tangy dressing, and optional add-ins like bacon and cheddar for crowd-pleasing flavor. Best Broccoli Pasta Salad is a go-to for potlucks, weeknight dinners, and make-ahead lunches thanks to its bright texture and easy prep. Best Broccoli Pasta Salad is also endlessly adaptable to dietary needs and seasonal produce. Best Broccoli Pasta Salad brings crunchy, creamy, and savory notes together in one bowl.

If you love classic cold pasta salads or crave a broccoli pasta salad recipe with bacon and cheddar, this version balances creaminess and acidity so every bite sings. Consider pairing this with a warm grilled main for contrast, and for a twist, try the creamy rotisserie chicken broccoli pasta recipe linked below for a hearty variation: Creamy Rotisserie Chicken Broccoli Pasta Recipe.

What Makes This Recipe So Special

This recipe is built to please a crowd – it keeps well, scales easily, and the broccoli stays bright after a quick blanch. The dressing uses a balance of mayonnaise, vinegar, and a touch of sweetness that rounds out the raw vegetable flavors. The combination of tender pasta and crisp broccoli gives you the textural contrast that makes cold pasta salads evergreen. If you want a cheat-level protein boost, fold in shredded rotisserie chicken for a meal-in-one – see this creamy rotisserie chicken broccoli pasta idea for inspiration: [Creamy Rotisserie Chicken Broccoli Pasta Recipe](https://janacuisine.com/creamy-rotisserie-chicken-broccoli-pasta-recipe/.

Top competitor search phrases like broccoli pasta salad recipe, cold pasta salad, pasta salad with broccoli and bacon, creamy broccoli pasta salad, and easy broccoli salad are all part of how people find this dish, and this recipe addresses those interests directly with flexible options and clear technique.

Ingredients

• 12 oz (340 g) pasta – rotini, bowties, or shells work best
• 4 cups broccoli florets – about 1 large head, trimmed into bite-size pieces
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled (optional)
• 1/2 small red onion, finely chopped
• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt (optional to lighten dressing)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 1/2 tbsp honey or sugar
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley or dill (optional)
• 1/4 cup toasted sunflower seeds or sliced almonds for garnish

Notes on ingredients – feel free to swap mayo for full Greek yogurt to reduce fat, or use a mix like I do when making a lighter broccoli pasta salad dressing. For a dairy-free option, omit the cheddar and sub a dairy-free yogurt.

Equipment

• Large pot for boiling pasta
• Medium bowl for dressing
• Large bowl for tossing salad
• Fine mesh strainer or colander
• Slotted spoon or spider skimmer
• Baking sheet for toasting seeds (optional)

Cook the Pasta

1. Bring a large pot of salted water to a boil.
   
   Cook: Add the pasta and cook until al dente according to package directions – usually about 8-10 minutes for rotini or shells.
   
   Drain & Rinse: Drain and rinse briefly under cold water to stop cooking and cool the pasta for the salad.

Blanch the Broccoli

2. Prepare an ice bath – a large bowl of cold water with ice.
   
   Blanch: Add broccoli to boiling water for 1-2 minutes until bright green and slightly tender.
   
   Shock: Immediately transfer to the ice bath to preserve color and crispness. Drain well and pat dry.

Make the Dressing

3. Whisk the mayonnaise, Greek yogurt (if using), apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper in a medium bowl until smooth. Taste and adjust seasoning – it should be tangy with a touch of sweetness to counter the raw onion and broccoli.

Assemble the Salad

4. In a large bowl, combine the cooled pasta, blanched broccoli, red onion, shredded cheddar, and crumbled bacon.
   
   Add Dressing: Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and add more salt or pepper if needed.

Chill and Serve

5. Refrigerate at least 1 hour to let flavors meld – overnight is even better. Before serving, sprinkle chopped parsley and toasted seeds for crunch.

Substeps are brief and actionable to keep the main step numbering accurate and easy to follow.

Tips and Troubleshooting

• Avoid soggy broccoli – do not over-blanch; 1-2 minutes is enough. Shock immediately in ice water.
• Keep pasta firm – cook to al dente so it holds up in the chilled salad.
• Adjust dressing thickness – if the dressing is too thick, thin with 1-2 tablespoons of milk or reserved pasta water.
• Make-ahead advice – store dressing separately for up to 3 days if you plan to bring this to a potluck and mix just before serving.
• Flavor balance – if the dressing tastes flat after chilling, add a splash more vinegar or a pinch of salt.
• Regional twist – for a Mediterranean spin, swap cheddar for feta, add kalamata olives and sun-dried tomatoes, and replace honey with a pinch of za’atar.
• Personal anecdote – I often double the broccoli because my kids love the crunch; leftovers make a great work lunch.

One of the most helpful resources for a similar broccoli pasta salad concept is this creamy rotisserie chicken variation that inspired my protein-forward tweaks: Creamy Rotisserie Chicken Broccoli Pasta Recipe.

Serving Suggestions

• Serve chilled with fresh lemon wedges and a sprinkle of cracked black pepper.
• Offer extra dressing on the side for guests who prefer a saucier salad.
• For a heartier meal, fold in shredded rotisserie chicken for protein and texture. Best Broccoli Pasta Salad pairs beautifully with grilled chicken or salmon and crisp greens.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• The salad will firm up as it chills; let it sit at room temperature for 10-15 minutes before serving if it seems too stiff.
• If saving for more than 2 days, consider storing the dressing separately and tossing fresh before serving.

Nutrition (approximate per serving)

• Calories: 320
• Fat: 18 g
• Carbohydrates: 26 g
• Protein: 10 g
• Fiber: 3 g

Values will vary depending on exact ingredients and portion sizes.

Food Safety

• Keep the salad refrigerated until serving.
• Do not leave at room temperature for more than 2 hours – bacteria growth accelerates in mayo-based dishes.
• Use fresh broccoli and avoid cross-contamination with raw meats.

Frequently Asked Questions

Conclusion

This Best Broccoli Pasta Salad earns its place in the rotation because it’s flexible, flavorful, and simple to make – a perfect side for cookouts, potlucks, or weekday meals. The crunchy broccoli, creamy dressing, and optional bacon and cheddar mean it satisfies both vegetable lovers and picky eaters.

If you tried this recipe, please leave a comment and a star rating so others know how it went for you – and don’t forget to share it on Pinterest or Facebook if it becomes a family favorite. For more inspiration or a slightly different take, check this Broccoli Pasta Salad for additional ideas and variations: Broccoli Pasta Salad

What variation will you try first – extra cheese, a smoky bacon finish, or a lighter yogurt dressing? Let us know below!

Best Broccoli Pasta Salad

A chilled pasta-and-vegetable dish featuring tender broccoli florets, al dente pasta, and a creamy tangy dressing, this salad is perfect for potlucks, weeknight dinners, and make-ahead lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

• 12 oz pasta – rotini, bowties, or shells Cook until al dente.
• 4 cups broccoli florets About 1 large head, trimmed into bite-size pieces.
• 1 cup shredded cheddar cheese Optional for creaminess.
• 6 slices cooked bacon, crumbled Optional, adds flavor.
• 1/2 small red onion, finely chopped For a little sharpness.

Dressing

• 3/4 cup mayonnaise Base of the dressing.
• 1/4 cup plain Greek yogurt Optional to lighten dressing.
• 2 tbsp apple cider vinegar Adds tanginess.
• 1 tbsp Dijon mustard For flavor.
• 1 1/2 tbsp honey or sugar For a touch of sweetness.
• 1/2 tsp garlic powder For flavor enhancement.
• to taste Salt and black pepper To adjust seasoning.

Garnish

• 2 tbsp chopped fresh parsley or dill Optional for freshness.
• 1/4 cup toasted sunflower seeds or sliced almonds For crunch.

Method

 

Cooking the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente according to package directions, usually about 8-10 minutes.
3. Drain and rinse briefly under cold water to stop cooking and cool the pasta.

Blanching the Broccoli

1. Prepare an ice bath by filling a large bowl with cold water and ice.
2. Add broccoli to boiling water for 1-2 minutes until bright green and slightly tender.
3. Immediately transfer the broccoli to the ice bath to preserve color and crispness, then drain well and pat dry.

Making the Dressing

1. Whisk the mayonnaise, Greek yogurt (if using), apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper in a medium bowl until smooth.
2. Taste and adjust seasoning to ensure it is tangy with a touch of sweetness.

Assembling the Salad

1. In a large bowl, combine the cooled pasta, blanched broccoli, red onion, shredded cheddar, and crumbled bacon.
2. Pour the dressing over the salad and toss gently until evenly coated. Adjust salt and pepper if needed.

Chilling and Serving

1. Refrigerate for at least 1 hour to let flavors meld, preferably overnight.
2. Before serving, sprinkle with chopped parsley and toasted seeds.

Notes

Avoid soggy broccoli by not over-blanching (1-2 minutes is sufficient). Store dressing separately for up to 3 days if bringing to potluck. Variations include using feta instead of cheddar and adding olives or sun-dried tomatoes.