Broccoli Pasta Salad

There’s something undeniably comforting about a chilled bowl of broccoli pasta salad. It’s the kind of dish that always seems to show up at backyard barbecues, family reunions, church potlucks, or that first spring picnic when the air still holds a trace of winter’s chill. For me, it brings back memories of my grandmother’s kitchen, where the aroma of blanched broccoli and the tang of vinegar dressing filled the air as cousins darted around the table, stealing pasta spirals before the salad was even chilled.

Broccoli pasta salad isn’t just a side dish—it’s a nostalgic centerpiece that bridges generations. It’s both humble and vibrant, nutritious and indulgent, creamy yet crisp. While countless versions exist, this one—made with rotini pasta, crunchy broccoli, a creamy sweet-and-tangy dressing, and bites of turkey ham—is a reliable crowd favorite. It’s easy to prepare ahead of time, endlessly adaptable, and works beautifully with whatever seasonal veggies you have on hand.

Whether you’re feeding a crowd, packing a picnic basket, or prepping your weekly lunches, this broccoli pasta salad offers a delightful blend of textures and tastes that never gets old.

Why You’ll Love This Recipe

• Perfect for Every Season: While it’s a summer classic, broccoli pasta salad fits in just as well at holiday tables or weeknight dinners.
• Great for Meal Prep: Make a batch on Sunday and enjoy flavorful lunches all week.
• Balanced Flavors and Textures: Creamy dressing, crunchy broccoli, tender pasta, and savory turkey ham—it checks every box.
• Customizable: Swap ingredients in and out depending on your dietary needs or pantry stock.

Ingredients You’ll Need:

• 8 ounces rotini pasta
• 1 pound fresh broccoli florets
• ½ cup diced red onion
• ½ cup cooked and crumbled turkey ham
• 2 cups mayonnaise
• ½ cup granulated sugar
• ½ cup apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon ground black pepper

How to Make Broccoli Pasta Salad

This creamy broccoli pasta salad is a breeze to pull together and even better after a few hours in the fridge. Here’s how I make it in my own kitchen:

Step-by-Step Instructions

Step 1: Cook the Rotini Pasta
Bring a large pot of salted water to a boil. Cook the rotini according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta. This keeps it from becoming soggy once the dressing is added.

Step 2: Blanch the Broccoli
Cut the broccoli into small, bite-sized florets. Boil a second pot of water and blanch the broccoli for just 2 to 3 minutes—until it turns bright green and tender-crisp. Drain immediately and transfer the florets into an ice bath to preserve that beautiful color and texture. Once cooled, drain well.

Step 3: Make the Dressing
In a large mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper. The dressing should be silky and slightly tangy with just enough sweetness to round out the vinegar.

Step 4: Combine Everything
To the bowl of dressing, add the cooked pasta, blanched broccoli, red onion, and turkey ham. Toss gently to coat everything evenly. Don’t worry if it looks like a lot of dressing—it will absorb beautifully as it chills.

Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This resting time allows the flavors to meld and enhances the overall taste.

Helpful Tips

• Use Fresh Broccoli: Frozen broccoli will release too much water. Stick to fresh for the best texture.
• Chill Before Serving: Don’t skip this step. The flavor improves dramatically after a few hours.
• Add a Pop of Color: Toss in shredded carrots, halved cherry tomatoes, or bell peppers for extra color and crunch.
• Protein Swap: Swap turkey ham for grilled chicken, chickpeas, or even cubed cheese for a vegetarian twist.

Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (plus 2 hours chilling)
• Yield: 6–8 servings
• Category: Salad
• Method: Boiling, Mixing
• Cuisine: American
• Diet: Vegetarian (if turkey ham is substituted)

Notes

This salad is best served cold and can be made 1–2 days in advance. If making for a large event, double the batch and consider offering optional toppings like sunflower seeds or grated cheese on the side.

Nutritional Information (Per Serving)

• Calories: 350
• Protein: 6g
• Carbohydrates: 28g
• Fat: 24g
• Sugar: 8g
• Fiber: 3g

Frequently Asked Questions

Can I use a different type of pasta?
Yes, any short pasta like penne, bowtie, or macaroni works well in this salad.

How long does it last in the fridge?
It will keep for up to 3 days in the refrigerator. Just give it a quick stir before serving.

Can I make this dairy-free?
Absolutely. Use a dairy-free mayo alternative to make this salad suitable for dairy-free diets.

Do I have to blanch the broccoli?
Technically no, but blanching improves both the color and texture, giving your salad a more vibrant and crisp bite.

Storage Instructions

Store the broccoli pasta salad in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after storing, stir in a little extra dressing or a splash of apple cider vinegar before serving.

Related Recipes

If you liked this broccoli pasta salad, you’ll definitely enjoy these other cheesy delights:

• Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
• One-Pot Beef and Cheddar Ranch Pasta
• A Celebration of Summer: Green Goddess Pasta Salad
• Creamy Chicken Spinach Pasta

Conclusion

There’s a reason this broccoli pasta salad never goes out of style. It’s refreshing, creamy, a little tangy, and endlessly satisfying. Whether you’re gathering with family, prepping weekday meals, or looking for that perfect picnic dish, this recipe is guaranteed to deliver comfort and flavor in every bite. Try it once, and it might just become your go-to summer (or anytime) salad.

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