WHAT’S FOR DINNER?
Broccoli Pasta Salad
Array/5
COOK TIME
10 min
TOTAL TIME
25 min
SERVINGS
8-10 servings
Enjoy the perfect summer side dish with this simple Broccoli Pasta Salad! This easy, make-ahead dish combines fresh broccoli, rotini pasta, and a slightly sweet, creamy dressing along with toasted pecans that give it a satisfying crunch with every bite. Great as a weeknight side or to bring to any event!
We recently had family in town, and my mom was in charge of the side dish. She brought this delicious pasta salad that was both crunchy, sweet, and packed with flavor! Of course, I had to ask her for the recipe so I could share it with you because it’s one of the BEST side dishes to serve for a summer picnic or cozy Fall meal.
Simple Midwestern Ingredients
The dressing is a little sweet, which I love, and it’s very Midwestern because it includes mayo as an ingredient. As a born and raised Midwestern girl, this brings back memories of summer picnics and delicious food! The combination of fresh broccoli, juicy red grapes, and crunchy pecans, all coated in a creamy, tangy dressing, makes this salad a winner no matter where you’re from, and it’s easy to make!
Roast the pecans, cook the pasta, and chop the broccoli, red onion, and grapes. Mix mayo, sugar, red wine vinegar, and salt for the dressing. Combine everything in a big bowl with bacon pieces, pour the dressing over, and mix well. Enjoy immediately, or chilled!
Why You’ll Love This Recipe
Quick and easy: It’s quick and easy to make, perfect for busy weeknights or last-minute parties.
Simple ingredients: The ingredients are simple and can be found anywhere, even in your pantry!
Make ahead: The salad can be made ahead of time, so it’s great for meal prep or planning ahead.
Versatile: The combination of sweet, creamy, and crunchy textures makes it easy to pair well with a variety of dishes.
Customizable: The recipe is easily customizable, allowing you to swap ingredients based on what you have on hand.
Ingredients You’ll Need
Chopped Pecans – Add a nutty crunch that complements the creamy texture of the salad. These are optional and get toasted in the oven but can also be added raw, depending on what you enjoy.
Cooked Rotini Pasta – Makes up the base of the salad, with its spirals holding the dressing well.
Fresh Broccoli – Offers a crisp, garden-fresh taste along with nutrients and fiber. Raw broccoli tastes best with a bit of sweetness to combat it’s cruciferous taste.
Mayonnaise – Creates the base of the creamy, rich dressing that binds all the ingredients together.
Sugar – Adds a touch of sweetness to balance the tanginess of the vinegar.
Red Onions – Provide a sharp, savory bite that pairs well with the rest of the ingredients.
Red Wine Vinegar – Adds a tangy acidity that brightens up the dressing.
Kosher Salt – Balances and enhances the overall flavor of the salad.
Red Grapes – Bring a juicy, sweet taste and texture that pairs well with the savory ingredients.
Cooked Bacon – Adds a smoky, salty crunch that elevates the salad.
Step By Step Instructions
Toast the pecans: Preheat the oven to 350F. Place the chopped pecans on a sheet pan in a single layer. Toast for 5-10 minutes or until they become fragrant and slightly darker in color. Remove from oven and set aside to cool.
Cook the pasta: Bring a large pot of water to a boil. Cook the rotini pasta according to the package instructions for al dente. Drain the water and set aside to cool completely.
Prepare the vegetables: Chop the broccoli into small, bite-sized florets. Dice the red onion and cut the grapes into halves or quarters, depending on their size.
Make the pasta salad dressing: In a medium-sized bowl, whisk together the mayo, sugar, red wine vinegar, salt, and red onion.
Combine and serve: In a large mixing bowl, add the chopped veggies and cooked pasta. Pour the dressing over the top and use tongs to toss until everything is well coated. Serve immediately or chill for at least one hour for the best flavor. Enjoy!
Recipe Tips
Roast the pecans in a single layer on a baking sheet for 5-10 minutes. They can burn quickly, so keep an eye on them!
Cook the pasta until it’s just al dente to prevent it from becoming mushy in the salad and cool the pasta completely before mixing it with the other ingredients to keep the salad fresh and crisp.
Cut the broccoli into bite-sized pieces to make sure they are evenly distributed and to make it easier to enjoy.
Cut the grapes in half or quarters, so they release their juices and enhance the salad’s sweetness.
Add the dressing gradually and toss the salad well to coat all the ingredients evenly.
Chill the salad for at least an hour before serving to let the flavors come together.
Customize It
There are so many ways you can customize this pasta salad with broccoli including changing up the pasta, veggies, meat, and other ingredients!
Pasta: Swap the rotini for bowtie, penne, or elbow noodles. You can also use whole wheat or gluten-free pasta.
Meat: Use diced ham, prosciutto, or cooked pancetta. You can even add grilled chicken or shrimp to make it a full-balanced meal.
Vegetables: Add bell peppers, cherry tomatoes, or shredded carrots for extra color and crunch. You can also mix in some spinach or kale for even more nutrients and color.
Mayonnaise: For a lighter option, replace it with Greek yogurt, sour cream, or a mix of both. You can also use vegan mayo for a plant-based version.
Nuts: Substitute the pecans with walnuts, almonds, or sunflower seeds. Toasting them lightly will enhance their nutty flavor and crunch.
Fruit: Use diced apples, dried cranberries, or mandarin oranges for a different sweet twist. Fresh berries like strawberries or blueberries can also add a unique flavor.
Storage
Store this pasta salad in an airtight container in the refrigerator. It will stay fresh for 4-5 days. For the best flavor, give it a good stir before serving to redistribute the dressing and ingredients. Freezing is not recommended, as the fresh ingredients will not thaw well.
FAQ
Can I make this Pasta Salad ahead of time?
Absolutely! In fact, this Broccoli Pasta Salad actually will taste better the longer it sits. If you are bringing this dish to a party, I would make it the night before or the morning of to get the best flavor results.
What are some ideas to serve as the main dish with this Pasta Salad?
If you are serving this side dish recipe in the summer, I would pair it with a classic burger, hot dog, or chicken sandwich off the grill. If it’s a cooler month, this tends to go great alongside an Italian dish, steak, or a hearty soup.
What can I do if my pasta salad is dry after refrigerating?
If your pasta salad is dry after refrigerating, add a little more mayo or a splash of olive oil and mix well to restore its creaminess. You can also stir in a bit of water or milk to loosen the dressing without altering the flavor.
More Easy Salad Recipes
Print
Broccoli Pasta Salad
Simple recipe for Broccoli Pasta Salad with broccoli, grapes, rotini pasta and a slightly sweet dressing over everything. Easy to make and always loved!
Ingredients
1 cup chopped Pecans (optional)
Rotini Pasta (16 ounces)
1 lb fresh broccoli, cut into bite size pieces
1 cup mayo
1/3 cup sugar
1/3 cup red onions, diced
1/3 cup red wine vinegar
1 teaspoon kosher salt
2 cups red grapes, cut in half or fourths
8 bacon slices, cooked and torn in small pieces
Instructions
1. Preheat oven to 350 degrees. Pour the chopped pecan pieces onto a sheet pan and arrange in a single layer. Cook for 5-10 minutes until slightly darker in color. Set aside.
2. Boil pasta until al dente. Drain and set aside to cool.
3. Cut the broccoli into smaller, bite size pieces. Dice red onion and set aside. Cut grapes into half or fourths.
4. In a medium size bowl, combine the mayo, sugar, red wine vinegar, salt, and red onion. Stir together until smooth.
5. In a large bowl, add the cooked pasta, broccoli, grapes, pecans, and bacon. Pour the dressing over top and mix everything together to make sure everything is covered in the dressing. Serve and enjoy!
Notes
*To store- place in an airtight container and place in the fridge. Will be good for 4-5 days*
EQUIPMENT
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
2 Responses
Thank you for including me!