Broccoli Pasta Salad is your answer to the ultimate crowd-pleasing, flavor-packed side dish that’s as colorful as it is nourishing. Picture rotini pasta and crisp-tender broccoli swirled together with juicy cherry tomatoes, sweet carrots, sharp cheddar cubes, and a tangy honey-mustard dressing that brings it all together. Whether you’re prepping for a summer picnic, a family barbecue, or just looking for a delicious lunch idea, this salad checks all the right boxes—fresh, filling, and irresistibly good!

Broccoli Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how simple yet essential these ingredients are: each one playing a key role in creating dynamic flavors and textures that make Broccoli Pasta Salad shine. From the chewy pasta to the crunch of seeds and veggies, it’s a perfectly balanced mix you’ll want to make again and again.

Rotini Pasta (12 ounces): Offers the perfect shape to trap dressing and veggie bits in every bite.
Fresh Broccoli Florets (4 cups, chopped): Adds a crisp, slightly sweet crunch and gorgeous green color.
Cherry Tomatoes (1 cup, halved): Juicy and mildly acidic for a fresh pop.
Red Onion (1/2 cup, finely diced): Brings a touch of sharp, zesty flavor that balances the creamy dressing.
Shredded Carrots (1/2 cup): For vibrant color and a subtle sweetness that complements the other veggies.
Sharp Cheddar Cheese Cubes (1/2 cup): For salty richness and satisfying bite-sized indulgence.
Sunflower Seeds (1/3 cup): A nutty crunch that’s also nut-allergy friendly.
Cooked Bacon Crumbles (1/2 cup, optional): Smoky, savory depth—totally optional, but always welcome!
Mayonnaise (1 cup): Forms the creamy foundation of the dressing, binding everything together.
Apple Cider Vinegar (2 tablespoons): Offers bright, tangy acidity to cut through the richness.
Honey (2 tablespoons): A touch of natural sweetness brings perfect balance to the tang.
Dijon Mustard (1 teaspoon): Delivers gentle heat and extra zing to the dressing.
Salt (1/2 teaspoon): Essential for enhancing every ingredient’s flavor.
Black Pepper (1/4 teaspoon): Rounds out the taste with subtle warmth.

How to Make Broccoli Pasta Salad

Step 1: Cook the Pasta and Broccoli

Start by bringing a generously salted pot of water to a boil and cook the rotini pasta according to package directions until it’s just al dente. Two minutes before the pasta is ready, toss in your broccoli florets so they get a quick cook—this keeps them vibrantly green and perfectly crisp-tender. Once both are cooked, drain immediately and rinse under cold water to stop the cooking process and cool everything down.

Step 2: Prep the Vegetables and Add-Ins

While the pasta and broccoli cool, halve your cherry tomatoes, finely dice the red onion, and shred the carrots if you haven’t prepped them yet. Cut the cheddar into bite-sized cubes, and if you’re using bacon, make sure it’s crisp and ready to crumble. These textures and flavors really make the Broccoli Pasta Salad sing, so don’t skimp!

Step 3: Mix the Salad Ingredients

Grab a large mixing bowl and add the cooled pasta, broccoli, tomatoes, red onion, carrots, cheddar cubes, sunflower seeds, and bacon (if using). Gently toss everything together so you have a medley of colors and flavors evenly mixed, and each forkful is a little adventure.

Step 4: Whisk Up the Dressing

In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and creamy. This dressing is the secret weapon that sets Broccoli Pasta Salad apart, wrapping every component in tangy, sweet, and savory goodness.

Step 5: Dress, Toss, and Chill

Pour the dressing over your salad ingredients and toss until everything’s perfectly coated. Cover the bowl and refrigerate for at least one hour—this rest time lets all the flavors meld beautifully and makes the salad taste even better. Give it a gentle stir before serving.

How to Serve Broccoli Pasta Salad

Garnishes

A sprinkle of extra sunflower seeds or a dusting of freshly cracked black pepper just before serving gives this Broccoli Pasta Salad irresistible visual appeal and the perfect finishing touch of crunch and spice. If you’re feeling fancy, scatter a few fresh parsley leaves for a burst of green.

Side Dishes

Broccoli Pasta Salad is a superstar at barbecues, picnics, and potlucks. It pairs beautifully with grilled chicken, burgers, or even a slab of herby garlic bread. For a vegetarian spread, serve it with grilled veggies or a platter of crisp crudités—it fits right in!

Creative Ways to Present

Serve your Broccoli Pasta Salad in a vibrant bowl, line a platter with lettuce leaves and heap it high, or portion it into individual jars for a picnic-ready presentation. If you’re entertaining, try stuffing mini bell peppers or hollowed-out tomatoes with the salad for a fresh and party-friendly twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Broccoli Pasta Salad in an airtight container in the fridge. It keeps its texture nicely for up to three days and may even develop deeper flavor as it rests—perfect for quick lunches!

Freezing

Freezing isn’t recommended, since pasta and fresh veggies tend to lose their lovely texture after thawing. For the best Broccoli Pasta Salad experience, enjoy it fresh from the fridge.

Reheating

There’s no need to reheat this salad—Broccoli Pasta Salad is designed to be enjoyed cold or at cool room temperature. Just give it a good toss before serving to revive the dressing and flavors.

FAQs

Can I use a different pasta shape?

Absolutely! While rotini is perfect for catching the dressing and mix-ins, feel free to use penne, farfalle, or even fusilli for a twist—just aim for bite-sized shapes that hold up well when tossed.

How do I make Broccoli Pasta Salad vegetarian?

It’s easy—just skip the bacon, and you still get plenty of bold, satisfying flavor from all the veggies, cheese, and dressing.

What’s the best way to lighten up the dressing?

Swap out half the mayonnaise for plain Greek yogurt. This keeps the creaminess but adds a little tang and a protein boost, making your Broccoli Pasta Salad feel a bit lighter without sacrificing flavor.

Can I make Broccoli Pasta Salad ahead of time?

Yes! In fact, making it a day ahead gives the flavors extra time to meld. Just give it a stir before serving and check if it needs a splash more dressing to freshen it up.

Are there nut-free options for the mix-ins?

Definitely. Sunflower seeds keep things nut-free and crunchy, but you can also use roasted pumpkin seeds (pepitas) if you prefer a different spin.

Final Thoughts

If you’re searching for a zesty, delightful dish that’s a guaranteed hit at any table, Broccoli Pasta Salad is the one to make. Every bite brings a little bright, crunchy, creamy magic—so why not whip up a bowl and see just how fast it disappears?

Broccoli Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: Emma
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Broccoli Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a mix of pasta, fresh vegetables, cheese, and a tangy dressing, it’s a crowd-pleaser that’s easy to make.

Ingredients

Scale

Main Ingredients:

12 ounces rotini pasta
4 cups fresh broccoli florets, chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup shredded carrots
1/2 cup sharp cheddar cheese, cubed
1/3 cup sunflower seeds

Dressing:

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional:

1/2 cup cooked bacon crumbles

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Instructions

Cook Pasta: Cook pasta according to package directions until al dente. Add broccoli in the last 2 minutes. Drain and rinse under cold water.
Prepare Salad: In a large bowl, combine pasta, broccoli, tomatoes, onion, carrots, cheese, sunflower seeds, and bacon (if using).
Make Dressing: In a small bowl, whisk together mayonnaise, vinegar, honey, mustard, salt, and pepper until smooth.
Combine: Pour dressing over salad and toss to coat. Refrigerate for 1 hour before serving.