If you’re on the lookout for a delicious broccoli pasta salad, you’ve come to the right place! This salad is not only colorful and crunchy but also packed with great flavors that make it a standout dish at any meal.
Solves busy weeknights with a quick veggie-packed pasta salad, offers a meatless option, and supports meal prep with a light tomato dressing.
I always find myself needing a meal that feels hearty but isn’t too heavy. This recipe really helps with that! It’s a simple way to enjoy the goodness of vegetables while feeling satisfied. Plus, it’s super easy to whip up in just 25 minutes, which is a lifesaver when I’m short on time.
This recipe works well because it brings together fresh, crunchy broccoli and a homemade tomato vinaigrette that’s way better than any store-bought dressing. You can cook your pasta quickly, and the crunchy sunflower seeds add a nice nutty flavor and texture. It’s such a great choice for a light lunch or as a side dish for dinner.
If you want something to go along with your salad, I’ve got a great blue cheese potato salad that pairs really well!
Table of contents
Why You Will Love This Recipe
- Crispy Texture: The crunchy raw broccoli and sunflower seeds add a satisfying bite, making each mouthful feel fresh and invigorating compared to typical soft salads.
- Flavorful Vinaigrette: Instead of being bland, this salad boasts a tangy tomato vinaigrette that really brings the dish to life with its savory notes.
- Quick Preparation: Whipping this up only takes about 25 minutes, so it’s an easy option when you want something tasty without spending all day in the kitchen.
- Storage Convenience: You can easily store leftovers in the fridge for up to three days, making it a great option for meal prep or quick lunches.
Broccoli Pasta Salad with Tomato Dressing
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: mixing
- Cuisine: vegetarian
- Diet: vegetarian
Description
A refreshing and nutritious broccoli pasta salad with a tangy tomato vinaigrette.
Ingredients
Scale
- 1/2 lb. (227g) rotini pasta, cooked al dente
- 1 lb. (454g) fresh broccoli, blanched
- 1/2 cup (75g) diced red onion
- 1/4 cup (36g) unsalted sunflower seeds
- 4 oz. (113g) feta cheese, crumbled
- 1 Tbsp (15g) tomato paste
- 2 Tbsp (30ml) red wine vinegar
- 1/2 tsp (1.5g) dried basil
- 1/4 tsp (1g) garlic powder
- 1/4 tsp (1g) sugar
- 1/4 tsp (1.5g) salt
- 1/4 tsp (1g) freshly cracked black pepper
- 6 Tbsp (90ml) olive oil
- 1 pinch ground black pepper, to taste
- 1 pinch salt, to taste
Instructions
- Cook Your Pasta: Start by cooking the rotini pasta until it is al dente, about 7-10 minutes, or according to package instructions. You will know it is ready when it is tender but still has a slight bite. This is key as it holds up better in the salad. Do not overcook, or it can become mushy.
- Blanch the Broccoli: Next, bring a pot of water to a boil. Blanch the broccoli florets for 1 minute, then quickly transfer them to an ice bath. You will see them turn a vibrant green, which signals they are ready. This step helps soften the broccoli’s flavor while keeping its crunch. Be cautious not to over-blanch, as that could result in a softer texture.
- Mix Your Dressing: In a separate bowl, whisk together the tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, black pepper, and olive oil. Mix until well combined. Taste it to adjust seasonings according to your preferences.
- Toss It All Together: In a large bowl, combine the cooled pasta, blanched broccoli, diced red onion, sunflower seeds, feta cheese, and the tomato vinaigrette. Toss gently until everything is coated and well mixed. Be careful not to overmix, as that may break apart the broccoli florets.
- Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes. This chilling time allows the flavors to mingle beautifully. Serving it warm does not provide the same refreshing taste, so do not skip this step.
- Final Taste Test: Before serving, taste the salad to ensure the flavors are balanced. If it seems dry, add a bit more vinaigrette as needed while being careful not to overpower the fresh ingredients.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the pasta appears sticky, rinse it under cool running water to separate the strands. For a nuttier flavor, use whole wheat pasta instead of regular rotini. If your pasta turns out too soft, ensure you cook it al dente, checking for a minute or two less than the package instructions. If the broccoli flavor is too strong, blanching it briefly can help mellow it out.
- Reheating Instructions: Reheat the salad gently in a microwave if you need to; however, it is best served chilled.
- Serving Suggestions: Serve chilled at summer BBQs or paired with grilled chicken for a complete meal. Garnish with extra feta cheese for added flavor.
- Recipe Variations: Add cherry tomatoes for additional color and sweetness, replace feta cheese with goat cheese for a creamier texture, or mix in cooked and cooled shrimp for a boost of protein.
- Ingredient Notes: Look for bright green broccoli florets, avoiding any yellowing bits. When selecting red onions, choose firm ones. Using a block of feta cheese and crumbling it yourself ensures freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 576
- Sugar: 0g
- Sodium: 575mg
- Fat: 32.9g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56.45g
- Fiber: 6.38g
- Protein: 16.78g
- Cholesterol: 0mg
Ingredient Notes
- Rotini pasta: I love rotini for this salad since those twists hold the dressing really well. If you’re feeling adventurous, whole wheat gives a nice nuttiness.
- Broccoli: Fresh broccoli adds great crunch and color. Look for bright green florets and avoid any yellowing bits. Frozen works too if you’re short on time.
- Diced red onion: This onion adds a nice bite. Pick out a firm one, and if raw’s too much for you, try soaking it in cold water first!
- Unsalted sunflower seeds: They give a nice nutty crunch in the salad. Grab some raw or lightly toasted ones to avoid overpowering flavors.
- Feta cheese: It brings a creamy, tangy kick that pairs perfectly with everything. Look for a block to crumble yourself; it’s usually fresher!
- Tomato paste: This adds a rich base to the dressing that ties everything together. If you don’t have any, you could swap in crushed tomatoes, but adjust the liquid!
- Red wine vinegar: It gives that zesty punch to the salad. If you’re out, balsamic could work too but will change the flavor a bit.
- Dried basil: Some dried basil gives a hint of herbiness that complements the veggies. Fresh works too, but use more since it’s less concentrated!
- Garlic powder: This adds depth without the hassle of chopping. You can substitute fresh garlic if you’re up for it; just use less!
- Sugar: A touch of sugar balances the acidity in the dressing. If you’re keen on natural sweeteners, consider a little honey or agave syrup, but adjust to taste.
- Freshly cracked black pepper: It brings a bit of warmth to the dish. Using whole peppercorns will give you a fresher flavor! Plus, more crunch!
- Olive oil: This is the base for the dressing, making everything rich and smooth. Extra virgin is my go-to, but any light olive oil works too!
- Rotini pasta: I love rotini for this salad since those twists hold the dressing really well. If you’re feeling adventurous, whole wheat gives a nice nuttiness.
- Broccoli: Fresh broccoli adds great crunch and color. Look for bright green florets and avoid any yellowing bits. Frozen works too if you’re short on time.
- Diced red onion: This onion adds a nice bite. Pick out a firm one, and if raw’s too much for you, try soaking it in cold water first!
- Unsalted sunflower seeds: They give a nice nutty crunch in the salad. Grab some raw or lightly toasted ones to avoid overpowering flavors.
- Feta cheese: It brings a creamy, tangy kick that pairs perfectly with everything. Look for a block to crumble yourself; it’s usually fresher!
- Tomato paste: This adds a rich base to the dressing that ties everything together. If you don’t have any, you could swap in crushed tomatoes, but adjust the liquid!
- Red wine vinegar: It gives that zesty punch to the salad. If you’re out, balsamic could work too but will change the flavor a bit.
- Dried basil: Some dried basil gives a hint of herbiness that complements the veggies. Fresh works too, but use more since it’s less concentrated!
- Garlic powder: This adds depth without the hassle of chopping. You can substitute fresh garlic if you’re up for it; just use less!
- Sugar: A touch of sugar balances the acidity in the dressing. If you’re keen on natural sweeteners, consider a little honey or agave syrup, but adjust to taste.
- Freshly cracked black pepper: It brings a bit of warmth to the dish. Using whole peppercorns will give you a fresher flavor! Plus, more crunch!
- Olive oil: This is the base for the dressing, making everything rich and smooth. Extra virgin is my go-to, but any light olive oil works too!
Recipe Tips
- If the pasta appears sticky, a quick rinse under cool running water will separate the strands and help them avoid clumping together.
- For a nuttier taste, consider swapping regular pasta for whole wheat variety; it can add an interesting flavor to your broccoli pasta salad.
- When serving leftovers, if the salad feels dry, a drizzle of extra vinaigrette just before serving can restore some moisture to it.
- If your pasta turns out too soft, cooking it al dente, or for a minute or two less than package instructions, might help it hold its texture.
- If broccoli’s raw taste is overwhelming, giving it a quick blanch in boiling water for about a minute can soften the flavor nicely.
Serving Suggestions
Chill the broccoli pasta salad for summer BBQs or picnics. Pair this dish with grilled chicken for a complete meal.
This salad works well in potlucks or as a light lunch option. You could also incorporate it into wraps or as a side dish for fish.
Add extra feta as a garnish to enhance flavor. A drizzle of balsamic glaze can add a nice finishing touch as well.
Recipe variations
- You can use penne or farfalle in place of rotini pasta for a different texture in your broccoli pasta salad.
- Add 1 cup of halved cherry tomatoes for a burst of sweetness and vibrant color that complements the other flavors.
- If you prefer a tangy flavor, either goat cheese or mozzarella can replace feta cheese, bringing a unique twist to the dish.
- Scale up the recipe by increasing the pasta to 1 lb. and broccoli to 2 lbs., making it suitable for gatherings or meal prep.
Save This Recipe!
How to Store?
To keep your broccoli pasta salad fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days, maintaining freshness and flavor.
Freezing: Place the salad in a freezer bag, removing excess air. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions: For serving, add fresh ingredients like feta or dressing after thawing to enhance flavor and texture.
Other Recipes You’ll Love
If you enjoyed this broccoli pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
