Tasty Broccoli Pasta Salad Recipe

Finding a reliable side dish that works for both casual weeknight dinners and summer potlucks can feel like a never-ending quest. Between juggling after-school activities and trying to put together meals that everyone will actually eat, the last thing any of us needs is a complicated recipe with hard-to-find ingredients.

That’s why this broccoli pasta salad has become my go-to solution: it’s fresh and filling, takes just minutes to throw together, and can be made ahead of time. Plus, it’s one of those flexible recipes that lets you work with whatever vegetables you already have in your fridge.

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What Kind of Broccoli Should I Use?

Fresh broccoli is your best bet for this pasta salad, and you’ll find two main types at most grocery stores – crown cut or bunches with long stems. While the recipe calls for discarding the stems, you can actually save money by buying crown cut broccoli since you’re only using the florets anyway. If fresh broccoli isn’t available, you can use frozen florets in a pinch – just make sure to thaw and drain them really well to avoid watery pasta salad. When picking fresh broccoli, look for tight, dark green florets without any yellowing, and try to choose heads that feel heavy for their size. Just remember to cut your florets into bite-sized pieces so they’re easy to eat and mix well with the pasta.

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Options for Substitutions

This pasta salad is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Rotini pasta: Any medium-sized pasta shape works great here – try penne, fusilli, or bow ties. Just cook them according to package directions until al dente.
• Broccoli: You can swap broccoli with cauliflower or even a mix of both. Raw sugar snap peas or blanched green beans are good options too. Don’t throw away those stems – peel and chop them finely to use in the salad!
• Red onion: Sweet onions or green onions make good substitutes. If using regular white or yellow onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Bacon: Turkey bacon works well for a lighter option. For a vegetarian version, try using smoky-flavored roasted chickpeas or sunflower seeds for that needed crunch.
• Mayonnaise: Greek yogurt can replace half or all of the mayo for a tangier, lighter dressing. You might need to adjust the sugar and vinegar to taste.
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just fine. Each will give a slightly different tang, so adjust the amount to your taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli pasta salad is overcooking the pasta – always cook it al dente since it will continue to absorb dressing as it sits, and mushy pasta can ruin the entire dish. A common error is adding the dressing while the pasta is still hot, which causes it to absorb too much and become heavy – instead, rinse the pasta with cold water to stop the cooking process and let it cool completely before mixing with other ingredients. To keep your broccoli crisp and bright green, blanch it quickly in boiling water for 2-3 minutes, then immediately plunge it into an ice bath to stop the cooking process. For the best flavor development, make this salad at least 2 hours before serving (but not more than 24 hours), and remember to give it a good stir before serving as the dressing tends to settle at the bottom.

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What to Serve With Broccoli Pasta Salad?

This hearty pasta salad works great as a side dish for your favorite grilled meats – think juicy burgers, grilled chicken, or even some smoky BBQ ribs. Since it’s already packed with pasta, veggies, and bacon, you might want to keep the main dish simple and straightforward. For a complete summer spread, I like to add some fresh fruit like watermelon slices or a mixed berry bowl to balance out the creamy, tangy pasta salad. If you’re serving this at a picnic or potluck, it pairs perfectly with other cookout classics like corn on the cob or grilled vegetables.

Storage Instructions

Keep Fresh: This broccoli pasta salad is perfect for making ahead! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they hang out together, making it a great meal prep option. Just give it a good stir before serving.

Make Ahead Tips: If you’re planning to make this salad ahead for a party, try keeping the bacon separate until just before serving – this keeps it nice and crispy. You can also add an extra splash of dressing right before serving if the pasta has absorbed too much of it in the fridge.

Pack for Lunch: This pasta salad makes awesome packed lunches! Just portion it into individual containers and grab them from the fridge as needed. No need to heat it up – it’s meant to be enjoyed cold and stays fresh tasting right from the fridge.

 

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	3 hours 25 minutes – 3 hours 35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 35-45 g
• Fat: 250-280 g
• Carbohydrates: 350-400 g

Ingredients

For the salad:

• 1 (16 oz) package rotini pasta
• 1 lb broccoli (cut into small florets)
• 1/2 cup diced red onion (finely diced for a milder flavor)
• 1/2 lb cooked bacon (crispy and crumbled)

For the dressing:

• 2 tsp salt
• 2 cups mayonnaise (I prefer Hellmann’s Mayonnaise for this)
• 1/2 cup red wine vinegar
• 1/2 cup granulated sugar
• 1 tsp ground black pepper

Step 1: Cook the Pasta

Start by preparing the pasta following the package directions to ensure it’s cooked to perfection.

Once done, drain the pasta well and set it aside to cool slightly.

Step 2: Prepare the Ingredients

While the pasta is cooking, chop the broccoli, onion, and bacon into small, bite-sized pieces.

This will allow them to incorporate well into the pasta salad, adding flavor and texture.

Step 3: Make the Dressing

In a separate bowl, mix together the mayonnaise, red wine vinegar, sugar, salt, and pepper.

These ingredients will create a creamy and tangy dressing that complements the pasta and veggies beautifully.

Step 4: Combine Pasta and Ingredients

Once the pasta has been cooked and drained, transfer it to a large bowl.

Pour in the mayonnaise mixture, followed by the chopped broccoli and diced onion.

Stir everything together until the pasta is evenly coated with the dressing and the veggies are well distributed.

Be sure not to add the bacon at this stage, as you want it to remain crispy.

Step 5: Chill the Salad

Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 3 hours.

This allows the flavors to meld together and the pasta to absorb the dressing, enhancing the salad’s taste.

Step 6: Add Bacon and Serve

Just before serving, sprinkle the crumbled bacon over the salad.

Give the salad a good stir to combine everything thoroughly, ensuring the bacon remains crunchy.

Serve immediately and enjoy this flavorful and refreshing pasta salad!