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.


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


  • Pasta
  • 1 cucumber
  • 2 cans of corn
  • 1 can of peas
  • 1 head of broccoli
  • shredded carrots
  • 1 can of olives
  • italian salad dressing
  • mayonnaise
  • salt & pepper


  1. Cook the pasta according to the directions on the box with some salt.
  2. Meanwhile, prep your vegetables (the cucumber and broccoli) by giving them a rough chop.
  3. Add all of the vegetables to a bowl.
  4. Drain and rinse the pasta in cold water and then add black pepper.
  5. 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.
  6. Mix everything together until it reaches your desired creaminess and taste.
  7. Refrigerate for at least 2 hours before serving.

83 Responses to “Creamy Broccoli Pasta Salad Recipe”

  1. #
    Shani F. — September 7, 2013 at 7:18 am

    This combination looks great! I love broccoli and olives together.

  2. #
    Rebecca Parsons — September 7, 2013 at 11:41 am

    I absolutely love broccoli and pasta together, this recipe sounds great.

  3. #
    Rosie — September 7, 2013 at 2:36 pm

    I love pasta salad with broccoli – and I like to use ranch dressing, too! This is inspiring me to make it soon! Great recipe.

  4. #
    christina moore — September 13, 2013 at 4:15 pm

    This looks delicious, i will try this, love broccoli and pasta together,

  5. #
    Tasha — December 4, 2013 at 10:15 pm

    Oh WOW! I love pasta salads. This look tasty! Can’t wait to try it out :)

  6. #
    Ave — February 21, 2014 at 4:15 pm

    This looks so delicious! I love to eat pasta salads during the summer. I’d leave out the olives, as we don’t eat them. Thanks for the recipe!

    • Aly replied: — February 27th, 2014 @ 11:00 pm

      This recipe is totally versatile. You can leave out the olives and replace them with something else and it will still be tasty. Let me know if you give it a try! (:

  7. #
    Robin (Masshole Mommy) — March 2, 2014 at 3:10 pm

    This is right up my alley! I love having things like this when the kids are at school & I can really enjoy it.

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