Broccoli Pasta Salad: Easy Recipe & Delicious Variations Recipe
When it comes to vibrant, fresh, and flavor-packed dishes, nothing quite beats this Broccoli Pasta Salad: Easy Recipe & Delicious Variations Recipe. It’s the perfect harmony of tender pasta, crisp-tender broccoli, tangy olives, and creamy feta, all brought together with a luscious, zesty dressing that will have you reaching for seconds. Whether you’re bringing it to a picnic, making a quick weeknight dinner, or looking for a bright side dish, this salad hits every note with simplicity and elegance.
Ingredients You’ll Need
These straightforward ingredients are essential to create a balanced salad filled with color, texture, and flavor. Each one plays a crucial role—from the al dente pasta that provides the perfect bite to the vibrant sun-dried tomatoes and briny olives that add depth and excitement.
- Pasta (1 pound): Choose rotini, penne, or farfalle for a fun shape that holds onto the dressing beautifully.
- Broccoli (1 large head): Cut into small florets so they cook evenly and add a satisfying crunch.
- Red onion (1/2 cup, finely diced): Adds a subtle sharpness and color contrast to the salad.
- Sun-dried tomatoes (1/2 cup, oil-packed, drained and chopped): Brings an intense, sweet-tart burst of flavor that’s simply irresistible.
- Kalamata olives (1/2 cup, pitted and halved): Offers a briny richness that complements the other fresh ingredients.
- Feta cheese (1/2 cup, crumbled): Creamy and tangy, it adds a luscious, salty touch.
- Toasted pine nuts (1/4 cup, optional): For a nutty crunch that elevates the texture profile.
- Mayonnaise (1/2 cup): Provides creaminess and binds the salad together perfectly.
- Olive oil (1/4 cup): Adds richness and helps carry the flavors of the dressing. Use a good quality extra virgin for best results.
- Red wine vinegar (2 tablespoons): Brightens the dressing with acidity and sharpness.
- Dijon mustard (1 tablespoon): Brings a mild bite and emulsifies the dressing beautifully.
- Garlic (1 clove, minced): Infuses a gentle aromatic kick.
- Dried oregano (1 teaspoon): Adds herbal warmth and a touch of earthiness.
- Salt (1/2 teaspoon or to taste): Enhances and balances all the flavors.
- Black pepper (1/4 teaspoon or to taste): Adds a subtle heat that rounds out the dish.
- Red pepper flakes (pinch, optional): For those who love a little spicy surprise.
How to Make Broccoli Pasta Salad: Easy Recipe & Delicious Variations Recipe
Step 1: Cook the Pasta and Blanch the Broccoli
Start by bringing a large pot of salted water to a rolling boil. Add your pasta choice and cook it until it reaches al dente—just tender but still slightly firm to the bite. During the last three minutes of cooking, add the broccoli florets right into the boiling water with the pasta. This timing helps keep the broccoli crisp-tender and vibrant green.
Step 2: Drain, Rinse, and Dry
Drain the pasta and broccoli into a colander and rinse them thoroughly with cold water to stop the cooking and cool everything down, preserving that perfect texture. Shake off the excess water and spread the contents on a clean kitchen towel to dry a bit more. This step is key to avoid a watery salad when you add the dressing.
Step 3: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and a pinch of red pepper flakes if you like a little heat. Taste and adjust seasonings to make sure your dressing is perfectly balanced and bright.
Step 4: Combine All the Ingredients
In a large serving bowl, toss together the cooled pasta, blanched broccoli, red onion, sun-dried tomatoes, Kalamata olives, and crumbled feta cheese. Then, pour the dressing over the mixture and toss gently but thoroughly, ensuring every bite gets that creamy, tangy goodness.
Step 5: Garnish and Chill
If you’re using pine nuts, sprinkle them over the top now for an irresistible crunch. Cover the salad and pop it in the fridge for at least 30 minutes to let all those flavors meld beautifully before serving.
How to Serve Broccoli Pasta Salad: Easy Recipe & Delicious Variations Recipe
Garnishes
A sprinkle of toasted pine nuts or extra crumbled feta can add a lovely texture and visual appeal. Fresh herbs like chopped parsley or basil also bring a fresh pop and elevate the salad’s fragrance.
Side Dishes
This broccoli pasta salad shines brightly alongside grilled chicken, seafood, or even as part of a picnic spread with crusty bread and fresh fruit. Its well-rounded flavors and creamy texture make it an excellent companion to proteins or a hearty vegetarian plate.
Creative Ways to Present
Serve this salad in individual mason jars for a fun lunch presentation or pile it high in a large, rustic bowl for a family-style dinner. You could also use colorful bowls or platters to emphasize the fabulous contrast of greens, reds, and olives, making the dish as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Once chilled, transfer your broccoli pasta salad to an airtight container and refrigerate. It keeps well for up to 3 days, allowing the flavors to deepen and develop even more. Just give it a quick toss before serving to refresh the texture.
Freezing
Because of the mayonnaise and fresh vegetables, freezing this salad is not recommended. The texture of broccoli and pasta can become mushy, and the dressing might separate, which would change the overall delicious balance.
Reheating
This salad is best served cold or at room temperature. There’s no need to reheat—enjoy the fresh and creamy textures as they are for the perfect bite every time.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta adds a distinct tang and creaminess, you can swap it with goat cheese for a softer texture or even shredded mozzarella for a milder taste. Just keep the saltiness in mind to balance the flavors.
What if I don’t have sun-dried tomatoes?
If sun-dried tomatoes are not on hand, chopped roasted red peppers or cherry tomatoes make a great substitute that will still bring some sweetness and vibrant color to the salad.
Can I make this salad vegan?
Definitely! Replace the mayonnaise with a vegan mayo or a creamy avocado dressing and omit the feta or use a plant-based cheese alternative. The salad remains just as delicious with these tweaks!
Is there a way to make the salad lighter?
You can lighten the salad by using Greek yogurt instead of mayonnaise in the dressing and reducing or skipping the pine nuts. This keeps it fresh and tangy without compromising on flavor.
How long should I blanch the broccoli for the best texture?
Blanch the broccoli for about 3 minutes alongside the pasta, then immediately plunge it into cold water. This method ensures the broccoli stays bright green and crisp-tender rather than mushy.
Final Thoughts
There’s something truly comforting and vibrant about this Broccoli Pasta Salad: Easy Recipe & Delicious Variations Recipe that makes it a staple in any recipe collection. Its fresh ingredients, combined with a luscious dressing, create a dish you’ll want to make again and again. So go ahead, dive in and share this lovely salad at your next meal—it’s guaranteed to bring smiles and requests for seconds!
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Broccoli Pasta Salad: Easy Recipe & Delicious Variations Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and easy-to-make Broccoli Pasta Salad combining tender pasta, crisp broccoli florets, tangy sun-dried tomatoes, Kalamata olives, and creamy feta, all tossed in a flavorful homemade dressing. Perfect as a light lunch, side dish, or picnic favorite.
Ingredients
Pasta and Vegetables
- 1 pound pasta (rotini, penne, or farfalle)
- 1 large head of broccoli, cut into small florets
- 1/2 cup red onion, finely diced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup Kalamata olives, pitted and halved
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pine nuts (optional)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Pinch of red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Ensure the pasta is tender but still firm to the bite for the best texture in the salad.
- Blanch the Broccoli: During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water. This briefly cooks the broccoli while keeping it crisp and bright green.
- Drain and Rinse: Drain the pasta and broccoli together in a colander. Rinse thoroughly with cold water to stop the cooking process and cool the ingredients for the salad.
- Dry: Shake off excess water and spread the pasta and broccoli on a clean kitchen towel to dry further. This prevents the salad from becoming soggy.
- Make the Dressing: In a mixing bowl, whisk together mayonnaise, olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings as needed for balanced flavor.
- Combine: In a large bowl, combine the cooled pasta and broccoli with finely diced red onion, chopped sun-dried tomatoes, halved Kalamata olives, and crumbled feta cheese. Mix gently to distribute the ingredients evenly.
- Dress: Pour the prepared dressing over the pasta mixture. Toss gently but thoroughly to coat all ingredients with the flavorful dressing.
- Add Pine Nuts: If using, sprinkle toasted pine nuts over the salad for a delightful crunch and nutty flavor.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully.
Notes
- Using oil-packed sun-dried tomatoes adds more flavor; if using dry ones, rehydrate in warm water before chopping.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter dressing.
- The salad can be made a few hours ahead and stored in the refrigerator, making it great for meal prep or parties.
- Add a pinch of red pepper flakes to the dressing for a subtle spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
