Best 12 Pasta And Broccoli Salad Recipes

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Indulge in a symphony of flavors with our delectable pasta and broccoli salad recipes, a captivating fusion of textures and tastes that will tantalize your palate. Embark on a culinary journey as we present a diverse selection of recipes, each offering a unique twist on this classic dish. From the vibrant simplicity of a traditional pasta salad to the rich indulgence of a creamy broccoli salad, our collection caters to every taste preference.

Unveil the secrets of a classic pasta salad, where tender pasta, crisp broccoli florets, and a medley of colorful vegetables unite in a harmonious blend. Discover the art of crafting a creamy broccoli salad, where velvety smooth sauce envelops tender broccoli, creating a symphony of flavors. Delight in the innovative fusion of a broccoli and bacon salad, where the smokiness of bacon adds a savory dimension to the dish.

Prepare to be captivated by the vibrant hues and refreshing taste of a broccoli and avocado salad, where creamy avocado balances the crispness of broccoli. Experience the harmonious union of flavors in a broccoli and grape salad, where the sweetness of grapes complements the earthy notes of broccoli. As you delve into our collection, you'll find a treasure trove of tantalizing recipes, each offering a unique interpretation of this versatile dish.

Let's cook with our recipes!

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS



Asian Pasta Salad with Beef, Broccoli and Bean Sprouts image

A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Yield 8

Number Of Ingredients 19

3 medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground ginger
¾ teaspoon hot red pepper flakes
2 tablespoons mayonnaise
¼ cup vegetable oil
2 tablespoons salt
1 pound penne pasta
8 ounces broccoli florets
1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3 medium carrots, peeled and coarsely grated
1 medium red bell pepper, cut into bite-size strips
2 cups bean sprouts
3 green onions, thinly sliced
½ cup chopped roasted (or honey-roasted) peanuts
¼ cup chopped fresh cilantro

Steps:

  • Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
  • Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

Nutrition Facts : Calories 467.6 calories, Carbohydrate 53.7 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 3.4 g, Sodium 3119.8 mg, Sugar 7.3 g

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD



Creamy Herbed Chicken and Broccoli Pasta Salad image

Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless skinless chicken breast
2 cups bite-sized broccoli florets
8 ounces dried penne
1/2 cup jarred roasted red peppers, drained and chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PASTA AND BROCCOLI SALAD



Pasta and Broccoli Salad image

Cooking the pasta and the broccoli together makes this easy salad even simpler.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1 cup penne, fusilli, or ziti
Salt and pepper
2 cups broccoli florets
1/4 cup grated Parmesan
2 tablespoons olive oil
Lemon wedge (optional)

Steps:

  • Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
  • In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.

GRILLED CHICKEN PASTA SALAD WITH CARAMELIZED ONION, BROCCOLI AND MANGO



Grilled Chicken Pasta Salad with Caramelized Onion, Broccoli and Mango image

Boasting the flavors of caramelized onions, broccoli, red bell peppers and mangoes, this pasta salad has earned top ratings from Betty members.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 10

1 package (8oz) uncooked campanelle or rotini pasta
3 boneless skinless chicken breasts (1 lb)
1 tablespoon olive oil
1 medium onion, finely chopped (3/4 cup)
3 cups fresh broccoli florets
2 ripe mangoes, seed removed, peeled, and cut up
1 red bell pepper, chopped
1 medium zucchini, quartered lengthwise, then cut crosswise into slices (1 cup)
1 bottle (8 oz) Italian dressing
1/2 teaspoon salt

Steps:

  • Heat gas or charcoal grill. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
  • Meanwhile, place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice until juice of chicken is clear when center of thickest part is cut (170°F). Cool slightly. Cut into 3/4-inch cubes.
  • In 8-inch nonstick skillet, heat oil over medium-high heat. Stir in onion; cook uncovered 5 minutes, stirring occasionally.
  • Reduce heat to medium-low. Cook 10 to 15 minutes longer, stirring every 5 minutes, until onion is deep golden brown (onion will shrink during cooking). Cool slightly.
  • In large bowl, combine pasta, chicken, caramelized onion and remaining ingredients; toss gently to coat. Cover; refrigerate 30 minutes to blend flavors.

Nutrition Facts : Calories 360, Carbohydrate 42 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 13 g, TransFat 0 g

TOMATO, BROCCOLI AND PASTA SALAD



Tomato, Broccoli and Pasta Salad image

A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down...

Provided by Valerie in Australia

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 lb rigatoni pasta or 1/4 lb other pastas (I use vegetable pasta, 1/2 a box)
3 cups broccoli florets, blanched
1 cup chopped green onion
3 roma tomatoes, cut in wedges
1/4 lb lowfat mozzarella cheese, cubed
1/3 cup minced fresh parsley (optional)
3 tablespoons lemon juice
3 tablespoons water
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and pepper
black olives, as much as you like

Steps:

  • Cook pasta until tender but firm.
  • Drain and rinse under cold water.
  • Wrap in paper towel and set aside.
  • Blanch the broccoli for 2 minutes in boiling water.
  • Drain and rinse in cold water and wrap in a towel.
  • In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
  • Pour over salad and toss till mixed.
  • Add salt and pepper to taste.
  • Refrigerate for 1 hour or up to 4 hours.
  • Tastes even better the next day.
  • The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.

BROCCOLI AND CHICKEN PASTA SALAD



Broccoli and Chicken Pasta Salad image

Great for lunch boxes. Healthy food kids love!

Provided by maggiek

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 cups fusilli pasta
¾ cup broccoli florets
¾ cup shredded cooked chicken
¾ cup sweet corn, drained
8 cherry tomatoes, halved, or more to taste
3 green onions, finely chopped
4 tablespoons light olive oil
1 ½ tablespoons liquid honey
1 ½ tablespoons soy sauce
1 ½ tablespoons lemon juice
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse under cold water. Transfer pasta to a large bowl.
  • Meanwhile, fit a deep saucepan with a steamer insert. Add 2 inches of water and heat to boiling. Place broccoli in the steamer, cover, and cook until just tender, about 4 minutes. Add to the bowl with the cooked pasta.
  • Add chicken, corn, tomatoes, and green onions to the bowl with the pasta.
  • Whisk olive oil, honey, soy sauce, lemon juice, and black pepper together in a bowl. Pour dressing over pasta salad and toss to coat.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 36.9 g, Cholesterol 19.7 mg, Fat 3.1 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 0.8 g, Sodium 458.3 mg, Sugar 9 g

PASTA SALAD WITH BROCCOLI AND PEANUTS



Pasta Salad with Broccoli and Peanuts image

The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

Coarse salt
1/2 pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
  • Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
  • Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
  • In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

SWEET AND SOUR BROCCOLI PASTA SALAD



Sweet and Sour Broccoli Pasta Salad image

Make and share this Sweet and Sour Broccoli Pasta Salad recipe from Food.com.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces uncooked pasta, twists
2 cups broccoli florets
2/3 cup shredded carrot
1 medium Red Delicious apples or 1 medium golden delicious apple, cored,seeded and chopped
1/3 cup plain nonfat yogurt
1/3 cup apple juice
3 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon dried thyme leaves
lettuce leaf

Steps:

  • Cook pasta per package directions, omitting salt and adding broccoli during the last 2 minutes of cooking.
  • Drain and rinse well under cold water until pasta and broccoli are cool.
  • Place pasta, broccoli, carrots and apple in a medium bowl.
  • Combine yogurt, apple juice, cider vinegar, oil, mustard, honey and thyme and pour over pasta mixture; tossing to coat evenly.
  • Serve on lettuce leaves.

BROCCOLI AND TOMATO PASTA SALAD



Broccoli and Tomato Pasta Salad image

Make and share this Broccoli and Tomato Pasta Salad recipe from Food.com.

Provided by ellie_

Categories     Strawberry

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
2 cups small broccoli florets
1/2 lb pasta, cooked,drained and cooled
2 kiwi fruits, sliced
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon dried basil
1 pint sliced strawberry
1 cup cherry tomatoes
1 tablespoon bacon bits
2 tablespoons red wine vinegar
1 cup crumbled feta cheese

Steps:

  • Heat 1/4 cup oil in skillet over med.
  • high heat.
  • Add broccoli, onion, garlic and basil and cook until broccoli is crisp-tender (6 minutes).
  • Remove from heat and cool.
  • Put broccoli mixture and pasta in bowl and toss.
  • Add fruit (strawberries and kiwi), tomatoes and bacon bits and toss again.
  • Mix together remaining oil and vinegar and pour over salad.
  • Toss.
  • Crumble feta cheese over top of salad and toss.
  • Refrigerate until ready to serve.

PASTA SALAD WITH TUNA AND BROCCOLI



Pasta Salad with Tuna and Broccoli image

This pasta salad is a little different: the dressing is made with olive oil and anchovies. This is a good, light meal for the summer.

Provided by Ann

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

1 head broccoli, separated into florets
1 pound penne pasta
1 pound fresh tuna steaks
¼ cup water
2 tablespoons fresh lemon juice
¼ cup white wine
4 medium tomatoes, quartered
1 pound mozzarella cheese, diced
8 large black olives, sliced
½ cup walnut pieces, toasted
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 anchovy fillets, rinsed
¾ cup olive oil

Steps:

  • Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.
  • Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
  • Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
  • Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
  • Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.

Nutrition Facts : Calories 906.5 calories, Carbohydrate 66.9 g, Cholesterol 84.7 mg, Fat 49.3 g, Fiber 5.8 g, Protein 50.8 g, SaturatedFat 12.7 g, Sodium 672.2 mg, Sugar 6.9 g

BROCCOLI, PASTA, AND PESTO SALAD



Broccoli, Pasta, and Pesto Salad image

If you've never tried pesto before, this is the recipe to start with. Maybe, once you try pesto, you'll be encouraged to add basil to your kitchen garden!

Provided by wildheart

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups uncooked fancy pasta
2 cups chicken or 2 cups turkey
2 cups broccoli florets, steamed til barely tender
1 1/2 cups shredded low-fat mozzarella cheese
1/2 cup shredded parmesan cheese
1 cup lightly packed fresh basil leaf
2 -3 cloves garlic
1 cup fat-free mayonnaise or 1 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

  • Cook and drain pasta; cool.
  • Combine pasta, meat, broccoli, and cheeses in large bowl.
  • Put basil and garlic in food processor or blender; whiz.
  • Add mayo to food processor or blender.
  • Mix thoroughly.
  • Stir into pasta mix.
  • Toss to coat.
  • Refrigerate for at least 4 hours before serving.
  • During the last 1/2 hour of chilling time, toss once to mix.
  • For color contrast, serve with cherry tomatoes, cut in halves.

PASTA SALAD WITH BROCCOLI AND PEANUTS



PASTA SALAD WITH BROCCOLI AND PEANUTS image

Categories     Pasta

Number Of Ingredients 10

Coarse salt
½ pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
½ teaspoon red-pepper flakes
¼ cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
½ cup roasted peanuts, coarsely chopped

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside. Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces. Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and ¾ cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes. In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

Tips:

  • Choose the Right Pasta: Use a short pasta like penne, rotini, or fusilli for the best results.
  • Cook the Pasta Perfectly: Cook the pasta according to the package instructions, making sure it is al dente (slightly firm to the bite).
  • Use Fresh Vegetables: Fresh broccoli and red onion provide the best flavor and texture for this salad.
  • Make a Flavorful Dressing: A simple dressing made with olive oil, vinegar, lemon juice, and seasonings adds a tangy and flavorful touch to the salad.
  • Add Some Crunch: Nuts like almonds or walnuts add a satisfying crunch and extra flavor to the salad.
  • Serve Chilled: This salad is best served chilled, making it a refreshing side dish or light lunch option.

Conclusion:

This pasta and broccoli salad is a delicious and versatile dish that can be enjoyed as a side dish, main course, or packed lunch. It combines the wholesome goodness of pasta and broccoli with a tangy dressing and crunchy nuts. Whether you're looking for a quick and easy weeknight meal or a refreshing summer salad, this recipe is sure to please. Experiment with different pasta shapes, vegetables, and nuts to create your own unique variations of this classic pasta salad.

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