Broccoli Pasta Salad for Summer: A Refreshing and Easy Crowd-Pleaser

Looking for a fresh and tasty dish to enjoy this summer? Broccoli pasta salad is a great choice that combines crisp veggies and comforting pasta for a cool, satisfying meal.

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Broccoli pasta salad is easy to make, healthy, and perfect for warm weather. You can whip it up quickly and even prepare it ahead of time for picnics or potlucks.

This salad is colorful, full of flavor, and can be customized with your favorite ingredients. Once you try it, it might become your go-to summer dish!

How to Make Broccoli Pasta Salad for Summer

You’ll need fresh ingredients, a good dressing, and a clear plan to make a tasty broccoli pasta salad. Paying attention to each step helps your salad taste fresh and well balanced.

Choosing the Freshest Ingredients

Start with fresh broccoli that is bright green and firm to the touch. Avoid broccoli with yellow spots or soft stems. Fresh broccoli adds crunch and a mild flavor that pairs well with pasta.

Pick a pasta that holds dressing well, like rotini or penne. Cook it according to the package instructions but keep it al dente so it’s not mushy.

For extra texture, add colorful vegetables like cherry tomatoes, red onion, or shredded carrots. Fresh herbs like parsley or basil can boost flavor without adding heaviness.

Broccoli Pasta Salad

Ingredients:

8 oz (about 2 cups) pasta (rotini, penne, or bowtie work well)
2 cups fresh broccoli florets (cut into bite-sized pieces)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup shredded cheddar cheese (optional)
1/4 cup sliced black olives (optional)
1/4 cup chopped fresh parsley or basil (optional)

For the Dressing:

1/3 cup mayonnaise
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or sugar
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.

Blanch the broccoli: While the pasta cooks, bring a small pot of water to boil. Add the broccoli florets and cook for 1-2 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again.

Make the dressing: In a small bowl, whisk together mayonnaise, vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until smooth.

Combine salad: In a large bowl, combine the cooled pasta, broccoli, cherry tomatoes, red onion, cheese, olives, and herbs if using.

Add dressing: Pour the dressing over the salad and toss gently to coat everything evenly.

Chill and serve: Refrigerate for at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.

Related Recipe: Taco Pasta Salad Easy Recipe for Weeknights

Enjoy your fresh and tasty broccoli pasta salad! Let me know if you’d like a vegan or dairy-free version.

Broccoli Pasta Salad

Ingredients:

8 oz (about 2 cups) pasta (rotini, penne, or bowtie work well)
2 cups fresh broccoli florets (cut into bite-sized pieces)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup shredded cheddar cheese (optional)
1/4 cup sliced black olives (optional)
1/4 cup chopped fresh parsley or basil (optional)

For the Dressing:

1/3 cup mayonnaise
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or sugar
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.

Make the dressing: In a small bowl, whisk together mayonnaise, vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until smooth.

Combine salad: In a large bowl, combine the cooled pasta, broccoli, cherry tomatoes, red onion, cheese, olives, and herbs if using.

Add dressing: Pour the dressing over the salad and toss gently to coat everything evenly.

Chill and serve: Refrigerate for at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.

Enjoy your fresh and tasty broccoli pasta salad! Let me know if you’d like a vegan or dairy-free version.

Serving and Customization Ideas

You can change up your broccoli pasta salad to match your taste and the occasion. Adding fresh ingredients or picking the right side dishes can make it stand out. Preparing it ahead of time also makes it easier to serve at summer gatherings.

Best Pasta Salad Add-Ins for Summer

Adding extras can give your salad more flavor and texture. Try chopped cherry tomatoes or diced cucumbers for a fresh crunch. Sliced olives and feta cheese add a salty kick.

For protein, you can include chickpeas or cooked chicken. Fresh herbs like basil or parsley brighten the taste. Nuts, like toasted almonds or walnuts, bring a nice crunch.

Use a mix of these to suit your preferences. Keep additions light to keep the salad refreshing and not too heavy.

Pairing Suggestions

Your broccoli pasta salad pairs well with grilled foods. Try it alongside grilled chicken, steak, or fish for a balanced meal. It also goes well with fresh bread or garlic bread.

For drinks, lemonade or iced tea complement the salad’s flavors. If you want a vegetarian meal, add a fruit salad or roasted vegetables. These keep your meal colorful and light.

Making It Ahead for Parties

This salad tastes great when made a few hours in advance. It lets the flavors mix well. Store it in the fridge in a sealed container.

Before serving, toss the salad to redistribute the dressing. Add any crunchy toppings, like nuts or croutons, last so they don’t get soggy.

If you plan to keep it longer than a day, hold off on adding fresh herbs or cheese until right before serving to keep them fresh.

Follow my macaroni salad board on Pinterest.