Fresh Broccoli Pasta Salad: Easy & Wonderful

This Fresh Broccoli Pasta Salad is a bright, crunchy-creamy classic you’ll make on repeat for potlucks, picnics, and weekly meal prep. It balances tender, al dente pasta with vivid green broccoli, juicy tomatoes, zippy red onion, and a handful of sweet-tart dried fruit and toasty seeds for contrast. A tangy, lighter creamy dressing—Greek yogurt with a touch of mayonnaise, lemon, and apple cider vinegar—coats every bite without feeling heavy. The flavors deepen as it chills, so it’s one of those rare salads that tastes even better a little later in the day.

Why You’ll Love This Fresh Broccoli Pasta Salad

• Creamy yet light: Greek yogurt adds body and protein while keeping the dressing fresh.
• Crunch-meets-chew texture: blanched broccoli and seeds play against tender pasta.
• Make-ahead friendly: holds beautifully in the fridge for days; great for lunches.
• Flexible and forgiving: easy swaps for herbs, seeds, fruit, and cheese.
• Crowd-pleasing flavor: tangy, slightly sweet, savory, and perfectly seasoned.
• Scales up or down: simple to double for a party or halve for a cozy dinner.

What Is Fresh Broccoli Pasta Salad?

Fresh Broccoli Pasta Salad is a chilled pasta salad that features small broccoli florets (lightly blanched or left raw for extra crunch), short pasta, colorful vegetables, and a tangy, lightly creamy dressing. Unlike heavy deli-style versions, this one uses Greek yogurt to keep the texture velvety and the flavor bright, supported by lemon, apple cider vinegar, Dijon, garlic, and a little honey to balance the acidity. Add-ins like sunflower seeds and dried cranberries provide a sweet-salty crunch in every forkful, while cheddar cubes contribute savory richness. It’s picnic-ready, lunchbox-friendly, and endlessly customizable.

Fresh Broccoli Pasta Salad

This Fresh Broccoli Pasta Salad is a bright, crunchy-creamy classic perfect for potlucks, picnics, and meal prep. Loaded with al dente pasta, vibrant broccoli, juicy tomatoes, and a light Greek yogurt dressing, every bite offers sweet-salty contrast and satisfying flavor.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Main Course, Salad, Side Dish

Cuisine American

Servings 10 servings

Calories 270 kcal

Ingredients

  

Base & Veggies

• 12 oz short pasta (rotini, shells, farfalle, or fusilli; gluten-free works)
• 4.5 cups small broccoli florets (lightly blanched or raw)
• 1 cup cherry or grape tomatoes halved
• 0.5 cup red onion finely diced, rinsed in cold water
• 0.5 cup dried cranberries (or raisins or finely chopped dates)
• 0.5 cup roasted sunflower seeds (or pumpkin seeds)
• 1 cup sharp cheddar cheese cut into small cubes or shredded
• 0.25 cup fresh parsley and/or dill chopped, plus more for topping
• 1 small carrot julienned or shredded (optional)

Creamy Tangy Dressing

• 0.5 cup plain Greek yogurt 2% or 5%
• 0.25 cup mayonnaise or 2 Tbsp mayo + 1–2 Tbsp olive oil for lighter
• 2.5 Tbsp apple cider vinegar
• 1.5 Tbsp fresh lemon juice plus ½ tsp lemon zest
• 2 tsp Dijon mustard
• 1.5 tsp honey to taste
• 0.75 tsp fine sea salt plus more to finish
• 0.5 tsp black pepper
• 0.25 tsp garlic powder or 1 small clove, finely grated
• 1 pinch onion powder optional

Instructions

 

• Step 1 – Cook and cool the pasta: Bring a large pot of well-salted water to a boil. Cook pasta to al dente, then drain and spread on a sheet pan to steam-dry.
• Step 2 – Blanch the broccoli: In the same pot, boil broccoli florets for 30–45 seconds until vivid green. Transfer to an ice bath, drain, and pat dry.
• Step 3 – Whisk the dressing: In a bowl, whisk together yogurt, mayo, vinegar, lemon juice and zest, mustard, honey, salt, pepper, garlic powder, and onion powder.
• Step 4 – Combine the salad: In a large bowl, mix pasta, broccoli, tomatoes, onion, cranberries, seeds, most of the cheese and herbs. Add ¾ of the dressing and toss to coat. Add more dressing if needed.
• Step 5 – Chill and finish: Cover and chill 20–30 minutes. Before serving, toss, taste, and adjust seasoning. Garnish with remaining cheddar, herbs, and seeds.

Notes

To make dairy-free, use thick plant yogurt and omit the cheese. For extra protein, add chickpeas or grilled chicken. Keep seeds crunchy by reserving some to sprinkle just before serving. Salad improves after resting for a few hours.

Keyword broccoli pasta salad, healthy pasta salad, meal prep salad, picnic salad, vegetarian pasta salad

Ingredients for Fresh Broccoli Pasta Salad

Base & Veggies

• 12 oz short pasta (rotini, shells, farfalle, or fusilli; gluten-free works)
• 4–5 cups small broccoli florets (from ~2 medium heads), lightly blanched or raw
• 1 cup cherry or grape tomatoes, halved
• ½ cup red onion, finely diced (rinsed in cold water to soften bite)
• ½ cup dried cranberries (or raisins or finely chopped dates)
• ½ cup roasted sunflower seeds (or pumpkin seeds)
• 1–1½ cups sharp cheddar, cut into small cubes or shredded
• ¼ cup fresh parsley and/or dill, chopped (plus more for topping)
• Optional: 1 small carrot, julienned or shredded, for color

Creamy Tangy Dressing

• ½ cup plain Greek yogurt (2% or 5%)
• ¼ cup mayonnaise (or 2 Tbsp mayo + 1–2 Tbsp olive oil for lighter)
• 2–3 Tbsp apple cider vinegar
• 1–2 Tbsp fresh lemon juice, plus ½ tsp lemon zest
• 2 tsp Dijon mustard
• 1–2 tsp honey (to taste)
• ¾–1 tsp fine sea salt, plus more to finish
• ½ tsp black pepper
• ¼ tsp garlic powder (or 1 small clove, finely grated)
• Pinch onion powder (optional)

Yield

Serves 8–10 as a side, 4–6 as a main.

Ingredient Notes (Smart Substitutions & Tips)

• Pasta shape: Choose twisty, ridged shapes so the dressing and small ingredients cling in every nook. For gluten-free versions, cook 1 minute less than the package and cool quickly for the best texture.
• Broccoli texture: Blanch 30–45 seconds in salted boiling water, then shock in ice water for vivid color and tender-crisp bite. Prefer crunch? Use small raw florets; chop finely so they integrate well.
• Red onion: Rinse diced onion under cold water for 30 seconds, then pat dry; this keeps onion flavor but tames sharpness.
• Dried fruit: Cranberries add a pop of color and gentle tartness. For less sweetness, use chopped sun-dried tomatoes (not packed in oil) or reduce the cranberries to ⅓ cup.
• Seeds & nuts: Sunflower or pumpkin seeds give clean crunch. Slivered almonds or chopped cashews also work—toast lightly for bigger flavor.
• Cheese choices: Sharp cheddar brings savory richness. For tangier notes, try a mix of cheddar and a little feta. If skipping cheese, add extra seeds and a pinch more salt.
• Yogurt vs. mayo: The combo is creamy but not heavy. Use all yogurt with a spoon of olive oil if you prefer a lighter finish, or increase mayo slightly if you love classic deli creaminess.
• Lemon and vinegar: Lemon brightens, vinegar sharpens—together they keep the dressing lively. Adjust to your taste.

Step-by-Step Instructions

Step 1 – Cook and cool the pasta

Bring a large pot of well-salted water to a rolling boil. Cook pasta to al dente (usually 1 minute less than package time). Drain well. Spread the pasta on a sheet pan to steam-dry; a quick rinse is okay to stop cooking, but don’t over-rinse or the dressing won’t cling as well.

Step 2 – Blanch the broccoli (optional but recommended)

Season the same pot of water with a pinch more salt. Boil the broccoli florets 30–45 seconds, just until vivid green. Immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat dry—excess water thins the dressing.

Step 3 – Whisk the dressing

In a bowl or jar, whisk Greek yogurt, mayonnaise, apple cider vinegar, lemon juice, zest, Dijon, honey, salt, pepper, garlic powder, and onion powder (if using). Taste and fine-tune: add salt for focus, lemon for brightness, or a touch more honey to soften the edges.

Step 4 – Combine the salad

In a large bowl, combine pasta, broccoli, tomatoes, red onion, dried cranberries, sunflower seeds, most of the cheddar, and most of the herbs. Pour in about ¾ of the dressing and toss until everything looks glossy and well-coated. Add more dressing as needed—aim for creamy, not soupy.

Step 5 – Chill and finish

Cover and chill 20–30 minutes so flavors meld (or up to a few hours). Just before serving, toss again, taste, and adjust salt, pepper, and lemon. Top with the remaining cheddar, a scatter of seeds, and fresh herbs.

Ingredient Notes (Deeper Dive)

• Dressing balance: This dressing is built on a 2:1 ratio of creamy base (yogurt + mayo) to acid (vinegar + lemon). Small tweaks go a long way. If it tastes flat, it needs salt or lemon. If it’s sharp, add a teaspoon of olive oil or a pinch more honey.
• Why steam-dry pasta? Spreading the pasta after draining lets excess moisture evaporate so the dressing clings instead of pooling at the bottom of the bowl.
• Flavor layering: Salt the pasta water, season the dressing well, then re-season after chilling. Cold mutes acidity and aroma, so a final squeeze of lemon right before serving makes everything pop.

Step-by-Step Visual Cues in Words

• Pasta doneness: The center is cooked with the tiniest firmness—no chalky bite, no mush.
• Broccoli texture: Bright green and tender-crisp; a paring knife meets gentle resistance at the stem.
• Dressing texture: After whisking, the dressing is smooth and lightly thick; it ribbons off a spoon and clings to bowl sides.
• Salad gloss: After the first toss with ¾ dressing, the pasta and vegetables look shiny and evenly coated, with no puddles at the bottom.

Pro Tips for Success

1. Season in layers: A well-seasoned dressing plus a final pinch of salt and lemon at service beats over-salting up front.
2. Keep the crunch: Add a portion of seeds and some fresh herbs at the end so they stay toasty and vibrant.
3. Don’t drown it: Start with less dressing than you think you need; you can always add more after chilling.
4. Chop for harmony: Small, even broccoli florets and tiny onion dice distribute flavor in every forkful.
5. Pack smart: If meal-prepping, portion with a lemon wedge and a spoon of extra dressing to refresh at lunch.
6. Serve slightly chilled: If it’s fridge-cold, let it stand 10 minutes to wake up flavors.

Flavor Variations

• Mediterranean Broccoli Pasta Salad: Swap dried cranberries for chopped sun-dried tomatoes; add olives and a little feta; use parsley + basil; finish with extra lemon.
• Herby Dill & Cucumber: Double the dill, add 1 cup diced cucumber, and use half cheddar, half feta for a tangy lift.
• Apple & Almond Crunch: Replace cranberries with tiny apple cubes (tossed in lemon), use slivered almonds, and add a pinch of celery seed to the dressing.
• Roasted Broccoli Twist: Roast broccoli florets at 425°F (220°C) for 15–18 minutes until toasty and browned at the edges; fold into the salad for deep, nutty notes.
• No-Dairy Creamy: Use a thick, unsweetened plant yogurt and skip cheese; increase seeds and a pinch of nutritional yeast for savory body.
• Protein Boost: Add grilled chicken, flaked tuna, or a can of well-rinsed chickpeas; loosen the dressing with an extra teaspoon of lemon and a pinch of salt.

Serving Suggestions

• Picnic Plate: Pair with grilled chicken, veggie skewers, or salmon; add watermelon or citrus slices for a fresh finish.
• Lunch Bowl: Spoon over chopped romaine, add chickpeas or diced chicken, and pack a lemon wedge.
• Potluck Spread: Garnish with extra herbs, seeds, and cheddar just before serving; bring a small jar of dressing to refresh the bowl.
• Lighter Dinner: Serve alongside a simple tomato-cucumber salad or roasted asparagus.

Storage and Make-Ahead

• Refrigerate: Store in an airtight container for 3–4 days. The salad remains crisp, and flavors improve by day two.
• Refreshing leftovers: If the pasta has absorbed dressing, stir in 1–2 teaspoons yogurt, a drizzle of olive oil, and a squeeze of lemon before serving.
• Make-ahead components: Whisk the dressing and chop the vegetables a day ahead. Blanch and chill the broccoli; cook the pasta day-of for the best bite.
• Transport tips: Keep chilled until serving. If traveling, stash half the seeds and herbs separately to add fresh on site.

Nutrition Facts (Per Serving)

Estimated for 10 side servings using 12 oz pasta, 4½ cups broccoli, ½ cup cranberries, ½ cup sunflower seeds, 1 cup cheddar, and the dressing above. Values vary by brand and portion size.

For a higher-protein main, fold in 1½–2 cups grilled chicken or chickpeas and reduce pasta slightly.

FAQ About Fresh Broccoli Pasta Salad

TastyInspo Notes

• Blanch with purpose: Salt your blanching water like pasta water—this seasons broccoli from the inside out and helps it keep a vivid green color.
• Micro-chop the onion: Tiny dice integrates flavor without hot “spikes.” Rinsing keeps it friendly.
• Dress in two waves: Most of the dressing when the pasta’s still warmish; a spoon or two right before serving for a fresh sheen.
• Seed strategy: Keep a small stash of seeds to sprinkle right before serving for maximum crunch.
• Lemon in layers: A little zest in the dressing, then a squeeze of juice just before serving gives lift without harshness.
• Picture-ready finish: A scatter of herbs, a dusting of seeds, and a few extra cheddar cubes on top transform a good bowl into a showpiece.

Final Thoughts

This Fresh Broccoli Pasta Salad is proof that a few smart techniques—steam-drying pasta, quick-blanching broccoli, and seasoning in layers—turn a simple idea into a dependable star. It’s creamy yet bright, crunchy yet tender, and packed with flavor that only improves as it rests. Keep the base recipe as your blueprint and riff with seasonal twists: herb swaps in spring, roasted broccoli in fall, or protein add-ins when you want it to eat like a meal. Expect clean bowls and recipe requests wherever it goes.