Broccoli Pasta Salad with Crisp Broccoli and Creamy Pasta
Tender pasta tossed with crisp broccoli, colorful vegetables, and a creamy, tangy dressing for a refreshing, nutrient-rich salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
8 ounces rotini or penne pasta
2 cups broccoli florets
1/2 cup shredded carrots
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 cup shredded cheddar cheese (optional)
2 tablespoons sunflower seeds or slivered almonds (optional)
Instructions
- Cook pasta according to package directions; drain and rinse under cold water.
- Blanch broccoli for 1–2 minutes in boiling water, then transfer to ice water. Drain.
- Prepare vegetables and herbs.
- Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic, salt, pepper, and paprika.
- Combine pasta, broccoli, and vegetables; pour dressing over salad and toss gently.
- Add optional cheese and seeds; chill 30 minutes before serving.
Notes
Add cherry tomatoes or zucchini for extra color. Substitute Greek yogurt for sour cream for creamier dressing. Pre-chill for best flavor.