Best Broccoli Pasta Salad
A crunchy, colorful pasta salad that feels like summer in a bowl. Bright broccoli florets meet bite-sized pasta and a tangy Italian dressing for a simple side that travels well.
Ingredients
For the Salad
- 2 cups broccoli florets Buy firm stalks with tight, dark green florets and no yellowing.
- 8 ounces pasta (rotini or penne) Choose rotini for pockets that catch dressing or penne for meatier bites.
- 1 cup cherry tomatoes, halved Choose firm, ripe tomatoes for the best texture.
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/2 cup shredded carrots
- 1 cup Italian dressing Use a quality bottled dressing or make your own.
- to taste salt and pepper Season the salad gradually after mixing.
Instructions
Preparation
- Cook the pasta according to package instructions. Bring a large pot of salted water to a boil and cook until just al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta, broccoli florets, halved cherry tomatoes, diced red onion, diced bell pepper, and shredded carrots. Toss gently.
- Pour the Italian dressing over the mixture and toss until coated. Start with three-quarters of the dressing, adding more if necessary.
- Season with salt and freshly ground pepper to taste, adjusting as needed.
- Cover the salad and refrigerate for at least 30 minutes before serving.
Notes
For best results, chill for 30 minutes to allow flavors to meld. Variations include substituting the Italian dressing with a lemon-oregano vinaigrette or using a creamy dressing for an indulgent twist. Adjust seasoning after chilling as flavors concentrate.