Broccoli & Pasta Salad Recipe
Broccoli & Pasta Salad offers a delightful twist on a classic pasta salad, combining fresh, crunchy broccoli with tender pasta for a satisfying bite every time. The mix of colors, textures, and flavors makes this dish both vibrant and comforting, perfect for any meal or gathering.
Equipment
- Large pot To cook pasta
- Large Bowl To mix and toss the salad
- whisk To make the dressing
Ingredients
- 3 cups broccoli florets fresh or lightly blanched for best texture
- 8 ounces pasta (rotini or fusilli recommended) cooked al dente and cooled
- ½ cup mayonnaise-based dressing creamy and tangy with vinegar or lemon juice, salt, pepper, and optional sugar
- ½ cup cheddar cheese shredded, sharp or smoked variety
- ¼ cup bacon bits smoky flavor and extra crunch
- ¼ cup raisins or dried cranberries for subtle sweetness
- ¼ cup red onion diced, adds sharp, zesty bite
Instructions
- Cook the pasta in a large pot of salted boiling water until just al dente. Drain and rinse with cold water to stop cooking and cool quickly.
- Blanch broccoli florets in boiling water for 1-2 minutes, then immediately transfer to ice water to preserve color and crunch. Drain well.
- Whisk together mayonnaise, a splash of vinegar or lemon juice, salt, pepper, and a touch of sugar if desired to make the dressing.
- In a large bowl, toss the pasta, broccoli, diced red onion, raisins or dried cranberries, bacon bits, and shredded cheddar cheese together.
- Pour the dressing over the salad and mix gently but thoroughly for even coverage.
- Refrigerate the salad for at least one hour to meld flavors and harmonize textures. Serve cold or at room temperature for best taste.
Notes
- Allow the salad to cool completely before storing in airtight containers to prevent sogginess.
- Keep refrigerated for up to 3 days and reheat gently if desired.
- Freeze leftovers for up to 2 months; thaw overnight in the refrigerator before serving.
- Adding a splash of extra dressing or broth before reheating helps maintain moisture.
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