ULTIMATE BROCCOLI PASTA SALAD
This is not a sad, soggy deli salad. It's a vibrant mix of tender rotini, crisp-tender broccoli, sweet red grapes, and a creamy, tangy dressing with a signature crunch from toasted sunflower seeds. Perfect for potlucks, BBQs, or make-ahead lunches, this balanced bowl of savory, sweet, and crunchy textures will be your new go-to recipe.
Equipment
- Large pot
- Colander
- Dry skillet
- Small bowl
- Whisk
- Large mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Spatula or large spoon
Ingredients
- 4 cups fresh broccoli florets about 2 heads
- 1 cup red seedless grapes, halved
- ½ cup red onion, finely diced
- ½ cup sunflower seeds, toasted
- 1 cup good quality mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. In the last 2 minutes of cooking, add the broccoli florets to blanch them.
- Drain the pasta and broccoli into a colander and immediately rinse with cold water to stop the cooking process. Shake well to remove excess water and set aside to cool completely.
- While the pasta cooks, place the sunflower seeds in a dry skillet over medium heat. Toast, shaking the pan frequently, for 2-3 minutes until fragrant and lightly golden. Set aside to cool.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Taste and adjust seasoning if desired.
- In a large mixing bowl, combine the cooled pasta and broccoli, halved grapes, and diced red onion. Pour the dressing over the top and toss gently until everything is evenly coated.
- Add the toasted sunflower seeds and toss once more. For best flavor, cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
For a lighter dressing, use half Greek yogurt and half mayonnaise. To add protein, fold in shredded rotisserie chicken. For a cheese twist, add 1/2 cup crumbled feta or sharp cheddar. Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes even better on day two as the flavors continue to meld.