Best 12 Pasta And Broccoli Salad Recipes

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

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.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

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

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

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.

TOMATO, BROCCOLI AND PASTA SALAD

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

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.

SWEET AND SOUR BROCCOLI PASTA SALAD

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

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 BROCCOLI AND PEANUTS

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.

PASTA SALAD WITH TUNA AND BROCCOLI

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.

BROCCOLI, PASTA, AND PESTO SALAD

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

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.