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Fresh Broccoli Pasta Salad

Fresh Broccoli Pasta Salad

Fresh Broccoli Pasta Salad is a versatile and incredibly useful dish, perfect for potlucks, quick weeknight dinners, or as a healthy lunch option that’s both satisfying and packed with flavor. This delightful recipe offers a vibrant and creamy take on a classic, proving that healthy can absolutely be delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta (rotini, penne, or farfalle work well)
  • 1 large head fresh broccoli, cut into bite-sized florets
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt (or sour cream for a richer flavor)
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup red onion, finely diced
  • 1/2 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
  • 1/4 cup chopped fresh parsley (optional, for garnish and added freshness)
  • 1/4 cup sunflower seeds or toasted slivered almonds (optional, for crunch)

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. In the last 2 minutes of cooking, add the fresh broccoli florets to the boiling water with the pasta. This will lightly steam the broccoli while the pasta finishes cooking, ensuring it's tender-crisp, not mushy.
    1 pound pasta (rotini, penne, or farfalle work well), 1 large head fresh broccoli, cut into bite-sized florets
  2. Drain and Cool: Once the pasta and broccoli are cooked, carefully drain them in a colander. Rinse briefly with cold water to stop the cooking process and cool them down. Allow the pasta and broccoli to drain thoroughly to prevent a watery salad.
  3. Prepare the Dressing: While the pasta and broccoli are draining, prepare the creamy dressing in a large mixing bowl. Whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper until smooth and well combined.
    1/2 cup mayonnaise, 1/4 cup plain Greek yogurt (or sour cream for a richer flavor), 2 tablespoons apple cider vinegar (or white wine vinegar), 1 tablespoon Dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  4. Combine Ingredients: Add the drained and cooled pasta and broccoli to the bowl with the dressing. Add the finely diced red onion and shredded cheddar cheese. If using optional ingredients like fresh parsley, sunflower seeds, or almonds, you can add half of them now and reserve the rest for garnish.
    1 pound pasta (rotini, penne, or farfalle work well), 1 large head fresh broccoli, cut into bite-sized florets, 1/4 cup red onion, finely diced, 1/2 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack), 1/4 cup chopped fresh parsley (optional, for garnish and added freshness), 1/4 cup sunflower seeds or toasted slivered almonds (optional, for crunch)
  5. Toss and Chill: Gently toss all the ingredients together until everything is evenly coated with the dressing. Ensure every piece of pasta and broccoli is beautifully coated.
  6. Chill for Flavors to Meld: Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together, making the salad even more delicious. For the best flavor, chill for an hour or longer.
  7. Serve: Before serving, give the salad another gentle toss. Garnish with the remaining fresh parsley, sunflower seeds, or slivered almonds if desired.
    1/4 cup chopped fresh parsley (optional, for garnish and added freshness), 1/4 cup sunflower seeds or toasted slivered almonds (optional, for crunch)

Notes

Best enjoyed chilled. Store in an airtight container in the refrigerator for up to 3-4 days. Flavors deepen over time. If dressing thickens, stir in a tablespoon or two of extra mayonnaise or a splash of milk/water. Freezing is not recommended.