Loaded with fresh broccoli, tender pasta, and tons of flavor, this Broccoli Pasta Salad is perfect for any occasion and is so easy to make.
This Broccoli Pasta Salad is a fresh, colorful side dish that’s perfect for potlucks, cookouts, or easy weeknight meals. It combines tender pasta with crisp-tender broccoli florets, crunchy red onion, and a creamy, tangy dressing that ties it all together.
A sprinkle of cheddar cheese, pumpkin seeds for crunch, craisins for a tangy bite and crispy bacon takes it over the top! It’s quick to make, full of texture and flavor, and a delicious way to get everyone to love their veggies. Serve it chilled and watch it disappear!
If you love the classic broccoli salad, you’ll love this pasta salad version! Its crunchy and creamy, and loaded with flavor. We’ve lightened it up a bit with a Greek yogurt based dressing, making the perfect summer salad for all your summer gatherings.
If you love pasta salads, try these
- Caprese Pasta Salad
- Buffalo Chicken Pasta Salad
- The Best Pasta Salad
- Chicken Caesar Pasta Salad
- Creamy Avocado Shrimp Pasta Salad
What you’ll need
- Bacon, cooked and chopped into pieces- make sure it’s crispy!
- Raw broccoli florets– cut into bite size pieces
- Short cut pasta such as rotini, fusilli, bowties, or penne (bowties are my personal favorite)
- 1/2 red onion– diced small
- Dried craisins– or cranberries or raisins, this give a punch of tang
- Pepitas– salted pumpkin seeds. You can substitute sunflower seeds or sliced almonds or leave them out for a nut free salad.
- Cheddar cheese, cut into cubes- Or substitute feta cheese, goat cheese, or Monterey jack cheese
- Shredded carrots– for lightness and crunch
- For the dressing– Plain Greek yogurt, sour cream, salt, pepper, apple cider vinegar, and a touch or sugar.
How to make it
Cook the pasta
Boil the pasta in salted water according to the package directions. Drain and rinse under cold water to cool it down.
Prep the ingredients
While the pasta cooks, prep the rest:
- Cut the broccoli into small bite-sized florets
- Cook and chop the bacon
- Dice the red onion
- Chop the cheese into cubes
Mix the salad
In a large mixing bowl, combine the cooked pasta, broccoli, red onion, bacon, cheddar cheese, shredded carrots, pepitas, and craisins.
Make the dressing
In a separate small bowl, whisk together:
- Greek yogurt
- Sour cream
- Apple cider vinegar
- Salt, pepper, and a bit of sugar
Dress and chill
Pour the dressing over the pasta salad and mix everything well. Refrigerate until ready to serve—this salad tastes even better after it chills a bit!
Storage tip:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Broccoli Pasta Salad also makes a great lunch!
Did you make this recipe? Take a picture and tag me @StephGigliotti and
#StephRealLife. I would absolutely love to see your finished dish!
🕒Make Ahead Tips
- Prep ahead: You can cook the pasta and blanch the broccoli up to a day in advance. Store them separately in airtight containers in the fridge.
- Assemble early: Toss everything together (leave out the bacon) up to 1 day before serving. Add the bacon just before serving to keep it fresh and crisp.
- Let it chill: If you do mix it all ahead, give it at least 30 minutes in the fridge before serving so the flavors can mingle.
- Protein boost: Add diced grilled chicken, chopped hard-boiled eggs, or chickpeas to make it a complete meal.
Other summer recipes you might like
- Crock Pot Shredded BBQ Chicken
- Slow Cooker Italian Beef Sandwiches
- Dill Pickle Potato Salad
- Red, White, and Blue Cupcakes
- Berry Angel Food Cake
- Boat Dip
- Spiked Lemonade Punch
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Broccoli Pasta Salad
Ingredients
- 8 ounces short pasta
- 4 cups raw broccoli florets cut into small pieces
- 8 slices bacon cooked and chopped into pieces
- 1/2 red onion diced
- 1/2 cup cheddar cheese cut into cubes
- 1/2 cup dried craisins
- 1/3 cup pepitas
- 1/2 cup shredded carrots
For the dressing
- 1 1/4 cup plain Greek yogurt
- 1/2 cup sour cream
- 2 tbsp apple cider vinegar
- 1 1/2 tsp salt- more to taste
- 1 tsp pepper- more to taste
- 2 tsp sugar
Instructions
- Cook the pasta: Boil the pasta in salted water according to the package directions. Drain and rinse under cold water to cool it down.
- While the pasta cooks, prep the rest: Cut the broccoli into small bite-sized florets. Cook and chop the bacon. Dice the red onion. Cut the cheese into cubes
- In a large mixing bowl, combine the cooked pasta, broccoli, red onion, bacon, cheddar cheese, shredded carrots, pepitas, and craisins.
- Make the dressing: In a separate small bowl, whisk together the Greek yogurt, sour cream, apple cider vinegar, salt, pepper and sugar.
- Pour the dressing over the pasta salad and mix everything well. Refrigerate until ready to serve—this salad tastes even better after it chills a bit!
- Store any leftovers in an airtight container in the fridge for up to 3 days.
