Fresh Broccoli Pasta Salad is a crisp, colorful dish that brings together tender pasta, crunchy broccoli florets, and a light, tangy dressing. It’s a perfect mix of textures and fresh flavors that make it both satisfying and refreshing. Simple ingredients like sharp cheddar cheese, sunflower seeds, and a hint of garlic add little bursts of taste with every bite.
I love making this salad when the weather starts to warm up because it feels light but still fills you up just right. One thing I always do is rinse the broccoli really well and chop it into small pieces so it blends nicely with the pasta. It’s also great to let it chill in the fridge for a couple of hours so the flavors can get to know each other—it tastes even better the next day!
When I serve this salad, I like to bring it to picnics or potlucks because it travels well and most people really enjoy that mix of crunchy and soft textures. Plus, it’s super easy to throw together with things you might already have in your kitchen. It’s a great way to sneak some veggies onto the plate without any fuss, and it always gets compliments for being such a fresh, simple side dish.
Key Ingredients & Substitutions
Rotini pasta: This spiral pasta holds dressing well and adds a fun texture. You can swap it with fusilli, penne, or even shells if you prefer. Just pick a shape that traps flavors nicely.
Fresh broccoli: The star veggie here! Blanching keeps it crisp and bright. If broccoli isn’t your thing, try green beans or snap peas for a similar crunch.
Feta cheese: It adds a salty tang that lifts the salad. If you want a milder cheese, goat cheese or ricotta salata work well. For dairy-free, try a crumbly vegan cheese.
Red wine vinegar: Gives a nice zing to the dressing. If unavailable, use apple cider vinegar or lemon juice for a fresh bite.
How Do You Keep Broccoli Crisp and Bright in the Salad?
Blanching broccoli correctly is key to texture and color in this salad. Here’s how to do it:
- Boil water and add broccoli florets for just 1-2 minutes so they soften slightly but stay crunchy.
- Immediately transfer them to ice water to stop the cooking process — this locks in the color and crispness.
- Drain broccoli well before mixing to avoid watering down the salad.
This quick blanch keeps your broccoli fresh and bright, adding a satisfying crunch every bite!
Equipment You’ll Need
- Large pot – I like it because it’s great for boiling the pasta and broccoli at the same time.
- Colander – helps drain the pasta and broccoli quickly and easily.
- Small saucepan – perfect for whisking the dressing together.
- Whisk or fork – keeps the dressing smooth and well combined.
- Large mixing bowl – gives plenty of space to toss the pasta, broccoli, and other ingredients.
Flavor Variations & Add-Ins
- Try crumbled goat cheese or shredded mozzarella instead of feta for different cheesy flavors.
- Add toasted pine nuts or chopped walnuts for extra crunch.
- Stir in cherry tomatoes or sliced bell peppers for extra color and sweetness.
- Switch the oregano with Italian seasoning or lemon zest for a fresh, zesty twist.
Fresh Broccoli Pasta Salad
Ingredients You’ll Need:
Salad:
- 12 oz rotini pasta (or any spiral pasta)
- 3 cups fresh broccoli florets
- 1/2 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This salad takes about 20 minutes to prepare, including cooking and cooling the pasta and broccoli. Then, you’ll want to chill it for at least 30 minutes so the flavors can mix well. So, plan about 50 minutes total before serving.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the rotini pasta and cook it according to the package directions until it’s just tender (al dente). Once cooked, drain the pasta and rinse it under cold water to cool it and stop it from cooking further. Set aside.
2. Blanch the Broccoli:
While the pasta cooks, boil another smaller pot of water. Add your fresh broccoli florets and let them cook for 1 to 2 minutes until they turn bright green and are slightly tender but still crisp. Quickly move the broccoli into a bowl of ice water to cool and keep that great color and crunch. Drain well when cooled.
3. Mix the Salad Ingredients:
In a large bowl, combine the cooled pasta, blanched broccoli, chopped red onion, and fresh parsley. Give it a good stir to mix everything evenly.
4. Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, red pepper flakes (if you like a bit of heat), and salt and pepper to your taste.
5. Toss and Chill:
Pour the dressing over the pasta and vegetable mix. Stir gently to coat everything well. Then, sprinkle the crumbled feta cheese over the salad and toss lightly to combine. Refrigerate the salad for at least 30 minutes to let all those flavors come together.
6. Serve!
Enjoy this tasty broccoli pasta salad chilled or at room temperature. It’s great as a side dish or a light meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli, but be sure to thaw it completely and drain any excess water before adding it to the salad. This helps prevent the salad from becoming soggy.
How Long Can I Store This Pasta Salad?
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the dressing may settle over time.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare it a few hours or even a day ahead to let the flavors meld. Just store it chilled and give it a quick toss before serving.
What Can I Use Instead of Feta Cheese?
If you’re not a fan of feta, try goat cheese, ricotta salata, or a dairy-free cheese alternative to keep that tangy, creamy flavor.