Best 20 Pasta Broccoli Salad Recipes

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Pasta salad is a refreshing and versatile dish that can be served as a main course or a side. It is typically made with cooked pasta, vegetables, and a dressing, but there are endless variations on the classic recipe. This article provides recipes for three delicious pasta broccoli salad variations: a classic pasta broccoli salad with a creamy mayonnaise dressing, a light and tangy pasta broccoli salad with a vinaigrette dressing, and a hearty pasta broccoli salad with a pesto dressing. Each recipe includes step-by-step instructions, cooking times, serving suggestions, and nutritional information. You will also find additional tips for making the perfect pasta broccoli salad, as well as suggestions for customizing the dish to your liking. With so many delicious options to choose from, you are sure to find the perfect pasta broccoli salad recipe to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI-PASTA-CHEDDAR SALAD



Broccoli-Pasta-Cheddar Salad image

This salad is very similar to the deli salad you can buy at Walmart with rotini pasta, cheddar cheese, broccoli, and a yummy sweet-tangy dressing.

Provided by Lynn 2574

Categories     < 30 Mins

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

1 (12 ounce) box tri-color spiral pasta
1 medium red onion, finely chopped
2 cups shredded cheddar cheese
1 medium head broccoli, chopped into small florets
1 cup mayonnaise
1/2 cup Splenda granular
2 tablespoons apple cider vinegar

Steps:

  • Mix sugar, mayonnaise, and vinegar; set aside.
  • Boil noodles until done; drain in colander. Run cold water over pasta to chill.
  • In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.

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

BROCCOLI PASTA SALAD



Broccoli Pasta Salad image

A quick and tasty pasta salad that can be served warm or cold.

Provided by Happy On My Hill

Categories     Salad     100+ Pasta Salad Recipes     Broccoli Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
1 (12 ounce) bag broccoli florets, cut into bite-size pieces
¼ cup olive oil
4 teaspoons minced garlic
½ teaspoon red pepper flakes
½ cup finely shredded Romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  • Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 32.2 g, Cholesterol 10.3 mg, Fat 12.8 g, Fiber 2.9 g, Protein 9.9 g, SaturatedFat 3.2 g, Sodium 141 mg, Sugar 2.3 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.

ITALIAN BROCCOLI PASTA SALAD



Italian Broccoli Pasta Salad image

"I've served this dish at our children's graduation parties, and everyone has asked for the recipe," Loretta Conrey notes from Cedar Rapids, Iowa. The chilled pasta salad is perfect for a picnic or potluck. Dressed with a light coating of reduced-fat salad dressing, it's chock-full of good-for-you cauliflower, carrot and broccoli bits.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked spiral pasta
2 cups fresh cauliflowerets
1 cup fresh broccoli florets
1/2 cup chopped carrot
1 tablespoon water
1 can (8 ounces) sliced water chestnuts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup chopped onion
1 cup creamy Italian salad dressing
1-1/2 teaspoons dill weed
1/4 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, in a microwave-safe dish, combine the cauliflower, broccoli, carrot and water. Cover and microwave on high for 2-3 minutes. Immediately place vegetables in ice water. Drain and pat dry., Drain pasta and rinse in cold water. In a large bowl, combine the pasta, vegetable mixture, water chestnuts, olives and onion. In a small bowl, combine the salad dressing, dill and salt. Pour over salad and toss to coat. Cover and refrigerate until chilled.

Nutrition Facts :

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

CHICKEN & BROCCOLI BOW-TIE PASTA SALAD



Chicken & Broccoli Bow-Tie Pasta Salad image

From Kraft foods with some modifications. A nice main meal salad. This can be made ahead and served chilled as a cold salad or made and served immediately as a hot salad. I prefer the hot salad. (Kraft recommends using 6 oz of their grilled chicken strips but I prefer fresh chicken over packaged - use what you are most comfortable serving). ***Update*** Based on the review I wanted to let you know what I took out of the original recipe - it called for 1/2 c sliced olives. I was thinking if you want a really strong flavor - try a very Zesty Italian Dressing or saute your chicken with garlic and add chopped onions to the final dish. Maybe that would perk it up for those that like things a bit spicier. The original way is a method in which my kids will eat it but I understand how adults may want a bit more zing.***

Provided by HokiesMom

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups farfalle pasta, uncooked (bow-tie)
2 cups fresh broccoli florets
1 lb cooked chicken (cut into strips)
1 cup grape tomatoes, halved
1/2 cup zesty light Italian dressing
1/4 cup sharp light cheddar cheese (shredded or crumbled)
1/4 cup monterey jack cheese (shredded or crumbled)
1/4 cup parmesan cheese (grated)

Steps:

  • Cook pasta according to directions.
  • Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
  • Drain pasta and broccoli.
  • Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
  • Add pasta mixture; mixing lightly.
  • Sprinkle top with parmesan cheese.

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.

CREAMY BROCCOLI PASTA SALAD



Creamy Broccoli Pasta Salad image

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

Provided by carolinafan

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 ounces uncooked rotini pasta (spiral shaped pasta, 1 1/4 cups)
1/4 cup light sour cream
2 tablespoons grated parmesan cheese
1 tablespoon reduced-calorie mayonnaise
1 tablespoon skim milk
1 clove garlic, minced
3/4 cup fresh broccoli florets
3/4 cup Italian plum tomato (3 to 4 medium)
1 medium carrot, finely shredded (1/2 cup)
1 tablespoon chopped fresh basil

Steps:

  • Cook rotini to desired doneness as directed on package.
  • Drain; rinse with cold water until cool.
  • Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well.
  • In large bowl, combine broccoli, tomatoes, carrot and basil.
  • Add cooked rotini; mix well.
  • Add sour cream mixture; toss gently to mix thoroughly.
  • Serve immediately, or cover and refrigerate until serving time.

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 ROASTED BROCCOLI



Pasta Salad with Roasted Broccoli image

A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 9

2 pounds (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tablespoons olive oil
Coarse salt and ground pepper
8 ounces penne pasta
1 to 2 tablespoons fresh lemon juice
8 ounces jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 cup)
1/4 cup pitted Kalamata olives, halved lengthwise
1/2 cup walnuts, broken into pieces

Steps:

  • Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
  • Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
  • Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Nutrition Facts : Calories 530 g, Fat 19 g, Fiber 8 g, Protein 18 g

RANCH BROCCOLI PASTA SALAD



Ranch Broccoli Pasta Salad image

Here's an easy summer salad for potlucks, ladies luncheons and picnics. Tricolor spiral pasta and broccoli florets are coated with a mild dressing and bits of bacon. Margie Shaw of Americus, Georgia sent the recipe.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8

1 package (16 ounces) tricolor spiral pasta, cooked, rinsed and drained
3 cups broccoli florets
1/3 cup finely chopped onion
1/2 cup reduced-fat mayonnaise
2 tablespoons fat-free milk
1 envelope reduced-fat ranch salad dressing mix
1/2 teaspoon salt
6 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the pasta, broccoli and onion. In a small bowl, combine mayonnaise, milk, salad dressing mix and salt. Add to pasta mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon.

Nutrition Facts : Calories 215 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 523mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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 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.

BACON BROCCOLI RANCH PASTA SALAD



Bacon Broccoli Ranch Pasta Salad image

Yummy! This is a great dish to take to barbecues, football parties, pot lucks. **I have no idea the # of ounces, but you want the large size Ranch (not the jumbo, just large) and the regular package of penne pasta.

Provided by Tina A

Categories     Penne

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (8 ounce) package penne pasta
1 head broccoli
1 lb crisp bacon, crumbled
1 (16 ounce) bottle Hidden Valley® Original Ranch® Dressing
2 (2 1/4 ounce) cans black olives
salt and pepper

Steps:

  • Fry bacon crisp & crumble. You don't want it to still be hot when you add it to pasta salad.
  • Boil pasta according to package instructions.
  • While pasta is boiling, cut broccoli into bite size florets.
  • Rinse pasta in cold water & drain.
  • In large mixing bowl combine pasta, broccoli, olives, ranch dressing to taste, crumbled bacon and salt & pepper.
  • (grated chees & grated carrots are nice variations.).
  • Chill before serving. I like to make it the day before I plan to serve it.

Nutrition Facts : Calories 593.7, Fat 45.4, SaturatedFat 10.2, Cholesterol 62.6, Sodium 1629.8, Carbohydrate 25.6, Fiber 4.6, Sugar 2.9, Protein 21

LEMON BROCCOLI & TUNA PASTA SALAD



Lemon Broccoli & Tuna Pasta Salad image

I have a favorite Zesty Lemon Broccoli recipe from childhood & was in the mood for Pasta salad with tuna -- using a similar pasta recipe which incorporates shrimp and asparagus -- the following is the result, which turned out very good indeed!

Provided by stephanierndos

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

4 ounces 100% duram semolina medium pasta shells
1 -2 ounce broccoli floret, cooked drained, and cooled
1/4 cup caesar salad dressing, creamy Store Bought
2 tablespoons light sour cream
1 tablespoon extra virgin olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
fresh ground black pepper
1 (6 ounce) can prime fillet albacore tuna in water, drained
1 ounce sharp cheddar cheese, shredded
1/2 cup cherry tomatoes, halved (optional)

Steps:

  • Boil Broccoli Florets in small amount of boiling water that has been salted for approximately 10-15 minutes, covered. Rinse cooked broccoli under cold running water in sieve to drain fully, and set aside once florets are completely cooled. Next, cook pasta as directed on package (al dente is 10-12 minutes). Once pasta is cooked al dente style, remove from heat, and drain - cool completely.
  • Meanwhile, mix Caesar dressing, sour cream, olive oil, lemon zest & juice. Add freshly ground black pepper to taste and mix well.
  • Place cooled pasta in medium size mixing bowl, add dressing mixture, tuna (fork flake to smaller chunks), broccoli florets, cheese, and cherry tomatoes; mix lightly to incorporate dressing mixture throughout, but not to brake down tuna chunks, florets further. Serve immediately or, cover and refrigerate until ready to serve.

Nutrition Facts : Calories 623.9, Fat 33.5, SaturatedFat 8.3, Cholesterol 58, Sodium 758.7, Carbohydrate 46.3, Fiber 2, Sugar 1.7, Protein 33.4

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.

Tips:

  • Prep Ingredients in Advance: Before you start cooking, wash and chop the broccoli, carrots, celery, and onion. This will save you time and make the cooking process smoother.
  • Use Fresh Ingredients: Fresh vegetables and herbs will give your salad the best flavor. If possible, buy organic produce to avoid pesticides and herbicides.
  • Cook Broccoli Just Until Tender: Overcooked broccoli will become mushy, so be sure to cook it just until it turns bright green and is tender-crisp.
  • Use a Variety of Pasta Shapes: You can use any type of pasta you like for this salad, but short shapes like penne, rotini, or macaroni work best. They hold the dressing well and are easy to eat.
  • Don't Overdress the Salad: A little bit of dressing goes a long way. Start with a small amount and add more to taste.
  • Serve Salad Immediately, or Chill for Later: This salad is best served immediately, but it can also be chilled for later. If you're chilling the salad, let it come to room temperature for about 30 minutes before serving.

Conclusion:

This pasta broccoli salad is a delicious and healthy side dish that's perfect for picnics, potlucks, and summer gatherings. It's also a great way to use up leftover cooked broccoli. With its vibrant colors, crunchy vegetables, and flavorful dressing, this salad is sure to be a hit with everyone who tries it.

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