Broccoli Pasta Salad

This Broccoli Pasta Salad is loaded with roasted broccoli, sweet peppers, and tender penne tossed in a creamy mustard-mayo dressing. It’s simple, flavorful, and perfect as a side dish or light meal. Great for BBQs, potlucks, or easy meal prep!

Why You’ll Love This Broccoli Pasta Salad

• Bold flavor: Roasted broccoli and peppers add a smoky, caramelized taste.
• Creamy & tangy: The mayo-mustard dressing is smooth with a zesty kick.
• Perfect side dish: Great for BBQs, holidays, or meal prep lunches.
• Customizable: Easy to mix in extra proteins, cheeses, or crunchy toppings.

Recipe Tips

• Roast until golden: Slightly charred edges on the broccoli add the best flavor.
• Chill before serving: Letting it rest in the fridge helps the flavors meld.
• Cook pasta al dente: Slightly firm pasta holds up better in creamy salads.
• Double the batch: This salad keeps well for 2–3 days, perfect for leftovers.

Pasta Salad Variations

• Cheesy twist: Add shredded Parmesan, feta, or cheddar for richness.
• Protein boost: Mix in grilled chicken, chickpeas, or bacon crumbles.
• Crunch factor: Sprinkle sunflower seeds, almonds, or croutons before serving.
• Lighter option: Swap half the mayo for Greek yogurt to cut calories.

Broccoli Pasta Salad

This Broccoli Pasta Salad is fresh, colorful, and full of flavor! Roasted broccoli and peppers pair perfectly with tender penne and a creamy, tangy dressing. It’s the ultimate side dish for cookouts, picnics, or meal prep.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: dinner, Lunch, Meal Prep, Side Dish

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

• 3 cups broccoli florets
• 1 orange bell pepper, chopped
• 2 cups penne pasta, cooked and cooled
• 2 tbsp avocado oil
• ½ cup mayonnaise
• 1 tbsp spicy mustard
• ½ tsp garlic powder
• ½ tsp black pepper

Method

 

1. Preheat oven to 425°F (220°C). Toss broccoli and peppers with avocado oil, and pepper. Spread on a sheet pan and roast 15 minutes, until tender and slightly charred. Let cool.
2. While the vegetables roast, bring water to a boil in a large pot. Add 1–2 teaspoons of salt, then stir in 2 cups of dry penne pasta. Cook 10–12 minutes, until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool.
3. In a large bowl, whisk together mayonnaise, spicy mustard, garlic powder, and black pepper.
4. Add cooled penne, roasted broccoli, and peppers to the bowl. Toss until evenly coated.
5. Chill in the fridge for at least 30 minutes before serving.

Notes

Estimated Nutrition (per serving): 1 Cup

• Calories: 285
  
• Protein: 6g
  
• Carbohydrates: 28g
  
• Fat: 17g
  
• Saturated Fat: 2.5g
• Fiber: 3g

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