Fresh Broccoli Pasta Salad is a bright and crunchy dish that mixes tender pasta with crisp broccoli florets, juicy cherry tomatoes, and a light, tangy dressing. It’s a simple salad, but it’s full of fresh flavors and textures that make every bite refreshing and satisfying.
I love making this salad when I want something easy to throw together but still feel like I’m eating something healthy and delicious. The broccoli stays crisp without getting soggy, and the dressing brings everything together perfectly without being too heavy. It’s one of those meals that’s great for packing in lunch boxes or bringing to picnics.
My favorite way to enjoy this pasta salad is chilled straight from the fridge on a warm day. Sometimes I add a little extra cheese or some toasted nuts on top for a nice crunch. It’s always a crowd-pleaser, and I find myself coming back to it whenever I want something fresh, light, and tasty all at once.
Key Ingredients & Substitutions
Rotini Pasta: I like rotini because its twists hold the dressing well. You can use any short pasta like penne or farfalle. If you prefer gluten-free, try rice or chickpea pasta.
Broccoli: Fresh broccoli adds a nice crunch and color. For softer broccoli, blanching helps but don’t overcook it. Frozen broccoli can work too if thawed well.
Bacon: Bacon gives a smoky, salty touch. For a vegetarian option, toasted nuts or smoked paprika can add flavor instead.
Mayonnaise-based Dressing: Mayonnaise creates a creamy texture. You can swap half the mayo with Greek yogurt for a lighter version or use vegan mayo to keep it dairy-free.
Acid (Apple Cider Vinegar or Lemon Juice): Adds brightness to the dressing. Lemon juice feels fresher, while vinegar gives a sharper bite. Use what you have on hand.
How Can I Make the Broccoli Tender but Still Crisp?
Blanching broccoli is the key to perfect texture. Here’s how:
- Boil water with a pinch of salt.
- Add broccoli florets for 1-2 minutes—just enough to brighten the color and soften slightly.
- Immediately transfer broccoli to a bowl of ice water to stop cooking and keep crunch.
- Drain well to avoid watering down the salad.
This method keeps broccoli fresh and crisp, balancing nicely with the creamy dressing and soft pasta.
Equipment You’ll Need
- Large pot – I recommend it for boiling the pasta easily and quickly.
- Colander – helps drain the pasta well and rinse it with cold water to stop cooking.
- Medium saucepan – useful if you choose to blanch the broccoli or cook the bacon.
- Mixing bowls – for tossing the salad and whisking the dressing.
- Whisk or fork – makes blending the dressing smooth and easy.
Flavor Variations & Add-Ins
- Swap bacon for grilled chicken or turkey slices for extra protein.
- Add shredded cheese like cheddar or mozzarella for a richer flavor.
- Stir in chopped fresh herbs such as parsley, basil, or dill for extra freshness.
- Use balsamic vinegar instead of apple cider or lemon for a deeper, sweeter tang.
Fresh Broccoli Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 3 cups rotini pasta (or any short pasta), cooked and drained
- 3 cups fresh broccoli florets
- 1/2 cup cooked and crumbled bacon
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper or cherry tomatoes (optional)
Dressing Ingredients:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 20 minutes to prepare and cook, plus at least 1 hour of chilling time to let the flavors blend well. It’s a great make-ahead dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking. Set aside.
2. Prepare the Broccoli:
Wash the broccoli and cut it into bite-sized florets. If you prefer softer broccoli, blanch it by boiling for 1-2 minutes, then immediately transfer to ice water to keep a nice crunch. Drain the broccoli well to avoid watering down the salad.
3. Combine Salad Ingredients:
In a large mixing bowl, add the cooked pasta, broccoli florets, crumbled bacon, diced red onion, and diced red bell pepper or cherry tomatoes if using. Mix gently to combine.
4. Make the Dressing:
In a small bowl, whisk together the mayonnaise, apple cider vinegar (or lemon juice), sugar, Dijon mustard, salt, and pepper. Whisk until the dressing is smooth and well combined.
5. Toss and Chill:
Pour the dressing over the pasta mixture. Toss gently to coat everything evenly. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
6. Serve:
Before serving, toss the salad again and taste. Add extra salt or pepper if needed. Serve the salad chilled as a refreshing side dish or a light meal. Enjoy!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain it well to avoid extra moisture in the salad. You may want to blanch frozen broccoli briefly to maintain a nice texture.
How Long Can I Store the Pasta Salad?
Store the salad in an airtight container in the fridge for up to 3 days. Give it a good toss before serving, as the dressing might settle or thicken.
Can I Make This Salad Ahead of Time?
Absolutely! It actually tastes better after chilling for a few hours or overnight as the flavors have more time to blend.
What Can I Use Instead of Mayonnaise?
You can substitute half or all of the mayonnaise with Greek yogurt for a lighter, tangier dressing. Vegan mayo works well too for a dairy-free option.