Broccoli Pasta Salad
A creamy, crunchy Broccoli Pasta Salad with a tangy dressing, toasted almonds, and cherry tomatoes — perfect for potlucks, lunches, and weeknight sides.
Ingredients
Salad
- 12 oz short pasta rotini bowties, or penne
- 4 cups broccoli florets about 1 large head, trimmed
- 1 cup cherry tomatoes halved
- ½ cup red onion finely diced
- ½ cup shredded sharp cheddar cheese
- ⅓ cup sliced almonds toasted
Dressing
- ¾ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ tsp black pepper
Optional Add-ins
- Cooked bacon bits or diced ham
- Frozen peas thawed
- dill or parsley
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water, drain, rinse briefly under cold water, and transfer to a large mixing bowl.
- For slightly tender broccoli, boil florets for 30–60 seconds, then plunge into an ice bath. Drain well. If you prefer crunch, use raw broccoli.
- Whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Add broccoli, tomatoes, red onion, cheddar, and almonds to the pasta. Pour the dressing over the salad and toss gently. If needed, thin with reserved pasta water a tablespoon at a time.
- Refrigerate at least 30 minutes so flavors meld. Toss again before serving and garnish with extra almonds or fresh herbs if desired.
Notes
- Salad keeps 3–4 days refrigerated in an airtight container.
- Add crunchy toppings just before serving to preserve texture.
- Swap mayo for all yogurt for a tangier, lighter dressing.
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 9gFat: 22gSaturated Fat: 4gSodium: 520mgSugar: 6g
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