Fresh Broccoli Pasta Salad is a light and crunchy dish that brings together tender pasta, crisp broccoli florets, and a tangy dressing that just wakes up your taste buds. It’s a simple mix of fresh veggies and pasta that feels bright and cheerful, perfect for warmer days or as a side to your favorite meals.
I love making this salad because it’s quick to put together, and I can toss in whatever fresh herbs or a sprinkle of cheese I happen to have on hand. The broccoli stays nice and crisp, giving every bite a satisfying snap, and the pasta soaks up a little bit of the dressing, which makes it tasty without feeling heavy.
My favorite way to serve this is chilled straight from the fridge, especially at picnics or barbecues. Everyone seems to enjoy how fresh and vibrant it tastes, and it’s a great way to get more veggies onto the table without any fuss. Plus, it’s just the kind of dish that makes me feel like summer is here for good!
Key Ingredients & Substitutions
Rotini Pasta: This spiral pasta holds the dressing well. If you prefer, fusilli or even penne works fine. For a healthier option, try whole wheat or gluten-free pasta.
Broccoli: Fresh broccoli florets bring crunch and color. Steaming keeps them tender-crisp. You can swap with cauliflower for a different texture.
Feta Cheese: Feta adds a salty, creamy touch. Goat cheese or ricotta salata are tasty alternatives if you want a change.
Red Wine Vinegar: Gives a bright, tangy flavor. Lemon juice works great too, especially for a fresher taste.
How Do I Keep Broccoli Bright and Crisp in a Pasta Salad?
Cooking broccoli just right is key. Overcooked broccoli turns mushy and loses its vibrant green color.
- Steam or blanch broccoli for 2–3 minutes until just tender but still firm.
- Immediately transfer to ice-cold water (an ice bath) to stop cooking and keep the crunch.
- Drain well to avoid watering down the salad.
This method preserves that fresh snap and bright green color, making your salad more appealing and tasty.
Equipment You’ll Need
- Large pot – I like it because it’s perfect for boiling pasta and can handle lots of water at once.
- Strainer or colander – helps drain the pasta quickly and easily.
- Large mixing bowl – great for tossing everything together without making a mess.
- Small bowl – for whisking the dressing ingredients smoothly.
- Ice bath bowl – to quickly cool the broccoli and keep it crisp and green.
Flavor Variations & Add-Ins
- Swap feta for shredded mozzarella or parmesan for a different cheesy flavor.
- Add cooked chicken, shrimp, or bacon bits for extra protein.
- Mix in diced cucumber or bell peppers for extra crunch and freshness.
- Use balsamic vinegar instead of red wine vinegar for a sweeter tang.
Fresh Broccoli Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta (or fusilli)
- 2 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar (or lemon juice)
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cooking pasta and broccoli. Add another 30 minutes to chill in the fridge so the flavors come together nicely. It’s a quick and refreshing salad you can make ahead!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until just tender (al dente). Drain the pasta and rinse it under cold water to stop it from cooking further. Set it aside to cool.
2. Prepare the Broccoli:
While the pasta cooks, steam or blanch the broccoli florets for 2 to 3 minutes until they are tender but still have some crunch. Quickly transfer the broccoli to a bowl of ice-cold water to keep their bright green color and stop the cooking. Drain the broccoli well.
3. Combine the Salad Ingredients:
In a large bowl, mix the cooked pasta, broccoli, cherry tomatoes, red onion, and parsley until well combined.
4. Make the Dressing:
In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, dried oregano, crushed red pepper flakes if using, and salt and pepper to taste.
5. Toss the Salad:
Pour the dressing over the pasta and veggies. Gently toss everything together so the dressing coats all the ingredients. Then sprinkle the crumbled feta cheese on top and toss lightly to combine.
6. Chill and Serve:
Taste the salad and adjust the seasoning if needed. Refrigerate the salad for at least 30 minutes before serving to let all the flavors come together. Serve it cold or at room temperature and enjoy your fresh broccoli pasta salad!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli, but make sure to thaw it completely and drain any excess water before adding it to the salad to avoid sogginess.
How Long Can I Store This Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving to redistribute the dressing.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare everything and toss the salad together, then chill it for a few hours or overnight to let the flavors meld. Add the feta cheese just before serving to keep it fresh.
What Can I Substitute for Feta Cheese?
If you’re not a fan of feta, try goat cheese, ricotta salata, or even shredded mozzarella for a milder flavor.