Creamy Broccoli Pasta Salad Recipe
If there’s one thing I love more than broccoli, it’s broccoli pasta salad.
And boy, do I love it.
Broccoli pasta salad is a great side dish to accompany any meal. I usually make a large amount for a party or gathering and it’s always gone the next day. It’s a huge hit!
We recently had a BBQ to celebrate the amazing weather we had last weekend, and I decided to make some creamy broccoli pasta salad on the side. My two older sisters and their families were over (in-laws included!) and so I made a lot of it.
This dish is a staple at any gathering at my house, so I decided to share with you how easy it is to make.
Broccoli Pasta Salad Ingredients
Cast of Characters: Pasta of your choice, mayonnaise, salt & black pepper (not pictured), ranch & italian salad dressing, corn, peas, olives, cucumbers, carrots, and broccoli.
You can make the broccoli pasta salad using whatever dressing (and vegetables) you like, for this specific one, I used Italian salad dressing for the entire recipe but used the ranch dressing on my own bowl of pasta because I just love ranch dressing. It’s all up to you though.
I like to prepare my veggies while the pasta is cooking and put them all in a huge bowl. The corn, peas, olives, and carrots are technically already prepared… so really, I’m just chopping cucumbers and broccoli but shhhh!
No, I don’t have OCD I just wanted to show you how pretty the vegetables look side by side.
*STARE AT THE VEGETABLE GLORY*
When the pasta is finished cooking, I strain it and rinse it in super cold water to reduce the cooling time in the fridge. I add some black pepper to the pasta and then pour it in the bowl of vegetables.
Once you mix the pasta with the vegetables, then you’re going to add the italian dressing and mayonnaise and mix, mix, mix until it’s all creamy.
Cover the pasta and then refrigerate it for at least 2 hours before serving. This helps the pasta cool down and allows all the flavors to blend.
I love the combination of creamy and crunchy in this dish from the dressing and vegetables. I think I could totally get away with eating this all day if I wanted. It’s delicious!
I hope you enjoy it. If you give this recipe a try, let me know!
Broccoli Pasta Salad
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1 cucumber
- 2 cans of corn
- 1 can of peas
- 1 head of broccoli
- shredded carrots
- 1 can of olives
- italian salad dressing
- salt & pepper
- Cook the pasta according to the directions on the box with some salt.
- Meanwhile, prep your vegetables (the cucumber and broccoli) by giving them a rough chop.
- Add all of the vegetables to a bowl.
- Drain and rinse the pasta in cold water and then add black pepper.
- Mix the pasta and vegetables together and add a couple of tablespoons of mayonnaise (I used about 4-5) and the about 4-5 tablespoons of salad dressing depending on your personal preference.
- Mix everything together until it reaches your desired creaminess and taste.
- Refrigerate for at least 2 hours before serving.