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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.