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But I can’t get enough of this Broccoli Pasta Salad. I love the snap of broccoli florets and the sharp cheddar that melts into creamy pockets between pasta spirals.

It hits that exact balance of crunch and cream, bright and a little salty. I bring it to every gathering because people actually ask for seconds, not out of politeness.

Simple, honest ingredients doing loud work. And it holds up, no wilting, no soggy disappointment.

Every bite is the kind of thing that makes you stop talking and just eat. Obsessed?

Absolutely. I pack it for lunches and potlucks and snacks.

Ingredients

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Pasta: the comfy carb base that soaks up the dressing.
Broccoli: crunchy green bite, actually pretty good for you.
Tomatoes: juicy pops that cut through the creaminess.
Red onion: sharp zing, small amounts go a long way.
Bacon: salty, smoky crunch — totally worth it.
Cheddar: melty, tangy chew that brings cheesy comfort.
Mayonnaise: creamy backbone that makes everything cling together.
Greek yogurt: tangy swap that lightens the mayo feel.
Apple cider vinegar: bright zip that wakes up the salad.
Sugar: balances the acid, sneaks in gentle sweetness.
Olive oil: smooth mouthfeel and subtle fruity notes.
Kosher salt: brings out all the little flavors.
Black pepper: mild heat, a finishing nudge.
Parsley: fresh herb lift, looks nice on top.
Sunflower seeds: optional crunch, nutty and fun to bite.
Almonds: swap for seeds if you want more crunch.

Ingredient Quantities

12 ounces rotini or farfalle pasta

4 cups broccoli florets (about 2 heads)

1 cup cherry or grape tomatoes, halved

1/4 cup red onion, finely chopped

6 slices bacon, cooked crisp and crumbled

1 cup sharp cheddar, shredded

1/2 cup mayonnaise

1/2 cup Greek yogurt or sour cream

2 tablespoons apple cider vinegar

1 tablespoon granulated sugar

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped

1/4 cup sunflower seeds or slivered almonds (optional)

How to Make this

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1. Cook 12 ounces rotini or farfalle in a large pot of salted boiling water according to package directions until al dente; drain and rinse under cold water to stop cooking.

2. While pasta cooks, blanch 4 cups broccoli florets in the boiling water for 1 to 2 minutes until bright green and just tender, then transfer to an ice bath or rinse under cold water; drain thoroughly.

3. In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth.

4. Crumble 6 slices of cooked crisp bacon and shred 1 cup sharp cheddar; halve 1 cup cherry or grape tomatoes and finely chop 1/4 cup red onion.

5. In a large mixing bowl combine the cooled pasta, blanched broccoli, halved tomatoes, chopped red onion, crumbled bacon, and shredded cheddar.

6. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.

7. Stir in 2 tablespoons fresh parsley and 1/4 cup sunflower seeds or slivered almonds if using.

8. Taste and adjust seasoning with additional kosher salt and black pepper if needed.

9. Chill the salad for at least 30 minutes to let flavors meld, then serve cold or at room temperature.

Equipment Needed

1. Large pot for boiling pasta and blanching broccoli
2. Colander for draining pasta and broccoli
3. Medium mixing bowl for dressing
4. Large mixing bowl for combining the salad
5. Whisk for emulsifying the dressing
6. Measuring cups and spoons
7. Cutting board and chef knife for chopping vegetables and parsley
8. Skillet or baking sheet for cooking bacon; tongs or spatula for handling it

FAQ

Q: Can I make this salad ahead of time? A: Yes. Make it up to 24 hours ahead, toss pasta and broccoli with a little olive oil to prevent sticking, add dressing and mix 1 to 2 hours before serving so flavors meld but vegetables stay crisp.

Q: How should I store leftovers and how long will they keep? A: Store in an airtight container in the refrigerator for 3 to 4 days. Stir before serving; if mixture thickens, thin with a splash of milk or a little extra olive oil.

Q: Can I make this gluten free or vegetarian? A: For gluten free, use certified gluten free rotini or farfalle. For vegetarian, omit bacon and add extra sunflower seeds or roasted chickpeas for savory crunch and protein.

Q: How do I keep the broccoli crunchy and bright? A: Blanch broccoli 1 to 2 minutes in boiling water, then plunge into ice water to stop cooking. Drain thoroughly before adding to the salad.

Q: Can I swap ingredients in the dressing? A: Yes. Substitute plain yogurt for Greek yogurt, use lemon juice for apple cider vinegar, or swap olive oil for a neutral oil. Adjust sugar to taste if using lemon.

Q: What are good add ins or mix ins for variety? A: Try diced bell pepper, frozen peas thawed, chopped cucumber, or dried cranberries for sweetness. Toasted slivered almonds or pepitas add extra crunch.

Broccoli Pasta Salad Recipe Substitutions and Variations

Pasta: whole wheat rotini, gluten free pasta (rice or chickpea), or orzo
Broccoli: cauliflower florets, blanched asparagus pieces, or chopped kale
Bacon: cooked pancetta, turkey bacon, or smoked tempeh for a vegetarian option
Mayonnaise / Greek yogurt: mashed avocado, plain yogurt, or a light olive oil and lemon dressing

Pro Tips

1) Cool the pasta and broccoli completely before dressing. Warm ingredients will soften the veggies and make the salad watery, so spread them on a tray to cool faster and pat dry if needed.

2) Toast the sunflower seeds or slivered almonds in a dry skillet until fragrant. Toasting adds crunch and a deeper nutty flavor that stands up to the bacon and cheddar.

3) Make the dressing a little brighter than you think you need. Chill dulls acidity, so a touch more vinegar or a pinch more sugar will keep the flavors lively after refrigeration.

4) For best texture, add the tomatoes and most of the herbs right before serving. That preserves fresh brightness and prevents the tomatoes from getting mushy while the salad chills.

Broccoli Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

593

kcal

Equipment: 1. Large pot for boiling pasta and blanching broccoli
2. Colander for draining pasta and broccoli
3. Medium mixing bowl for dressing
4. Large mixing bowl for combining the salad
5. Whisk for emulsifying the dressing
6. Measuring cups and spoons
7. Cutting board and chef knife for chopping vegetables and parsley
8. Skillet or baking sheet for cooking bacon; tongs or spatula for handling it

Ingredients

12 ounces rotini or farfalle pasta
4 cups broccoli florets (about 2 heads)
1 cup cherry or grape tomatoes, halved
1/4 cup red onion, finely chopped
6 slices bacon, cooked crisp and crumbled
1 cup sharp cheddar, shredded
1/2 cup mayonnaise
1/2 cup Greek yogurt or sour cream
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
1/4 cup sunflower seeds or slivered almonds (optional)

Directions

Cook 12 ounces rotini or farfalle in a large pot of salted boiling water according to package directions until al dente; drain and rinse under cold water to stop cooking.
While pasta cooks, blanch 4 cups broccoli florets in the boiling water for 1 to 2 minutes until bright green and just tender, then transfer to an ice bath or rinse under cold water; drain thoroughly.
In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth.
Crumble 6 slices of cooked crisp bacon and shred 1 cup sharp cheddar; halve 1 cup cherry or grape tomatoes and finely chop 1/4 cup red onion.
In a large mixing bowl combine the cooled pasta, blanched broccoli, halved tomatoes, chopped red onion, crumbled bacon, and shredded cheddar.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Stir in 2 tablespoons fresh parsley and 1/4 cup sunflower seeds or slivered almonds if using.
Taste and adjust seasoning with additional kosher salt and black pepper if needed.
Chill the salad for at least 30 minutes to let flavors meld, then serve cold or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.