Broccoli Pasta Salad with Tomato Vinaigrette Recipe

If you’re on the hunt for a fresh, vibrant side dish that just pops with flavor and texture, then you’re going to want to try this Broccoli Pasta Salad with Tomato Vinaigrette Recipe. I absolutely love how this salad combines tender pasta, crisp broccoli, and a tangy tomato vinaigrette that feels light but packed with character. Whether you’re bringing something to a potluck or looking for a healthy lunch, this recipe hits all the right notes — trust me, once you make it, it’ll become a staple at your table.

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Ingredients You’ll Need

Each ingredient in this Broccoli Pasta Salad with Tomato Vinaigrette Recipe plays a role in creating a beautiful balance. From the tang of the tomato paste in the dressing to the natural crunch of broccoli and sunflower seeds, these components come together beautifully. When shopping, fresh broccoli and quality olive oil really make a difference here.

• Tomato paste: This gives the vinaigrette its unique, deep tomato flavor without overpowering the salad.
• Red wine vinegar: Adds just the right amount of acidity to balance the olive oil and bring brightness.
• Dried basil: A subtle herb that complements the tomato paste and lifts the dressing.
• Garlic powder: Offers a mellow garlic flavor that’s not too sharp, perfect for a salad dressing.
• Sugar: Just a touch to soften the tanginess and tie the flavors together.
• Salt and freshly cracked black pepper: Essential seasonings to round out the vinaigrette and the salad.
• Olive oil: Use a good quality extra virgin olive oil for a rich, fruity flavor that coats every bite.
• Rotini pasta: Its spiral shape holds onto the dressing nicely, ensuring every forkful is flavorful.
• Broccoli: Fresh, crisp florets add wonderful texture and a healthy green element.
• Red onion: Adds a sharp, slightly sweet crunch — finely diced so it blends well.
• Unsalted sunflower seeds: Toasted or raw, they bring a lovely nutty bite and extra texture.
• Feta cheese: Creamy and slightly salty, this cheese is the perfect finishing touch that contrasts beautifully with the veggies.

Variations

I love giving this salad my own spin, especially depending on the season or who I’m cooking for. You can easily swap out ingredients or add a few extras to make it your own — that’s what makes this Broccoli Pasta Salad with Tomato Vinaigrette Recipe so versatile.

• Protein boost: Adding grilled chicken or chickpeas turns this into a heartier meal — my go-to when craving something more filling.
• Nut substitutions: If sunflower seeds aren’t your thing, toasted pine nuts or slivered almonds work beautifully.
• Dairy-free option: Skip the feta and sprinkle with nutritional yeast or a bit of avocado for creaminess.
• Veggie additions: Toss in cherry tomatoes or sliced bell peppers for extra color and flavor.

How to Make Broccoli Pasta Salad with Tomato Vinaigrette Recipe

Step 1: Whisk Up That Lively Tomato Vinaigrette

Start by combining the tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, and freshly cracked black pepper in a bowl. Whisk these ingredients together until smooth — this makes sure the flavors meld beautifully. Then, slowly pour in the olive oil, one tablespoon at a time, whisking continuously so the vinaigrette emulsifies and becomes silky. Setting this aside while you prepare the rest gives the flavors time to marry, which makes all the difference in taste.

Step 2: Cook and Cool Your Rotini Pasta

Cook your rotini according to package instructions, usually boiling for 7-10 minutes until tender but still a bit firm to the bite (al dente). Drain in a colander and rinse quickly with cool water — this stops the cooking process and cools the pasta so it won’t wilt the broccoli later. Drain again thoroughly so the salad doesn’t get watery. This rinse step was a trick I discovered after a few soggy salad experiments, and it really saves the texture here.

Step 3: Prep Those Fresh Veggies and Seeds

While the pasta cooks, trim your broccoli into florets and chop them into bite-size pieces — this makes the salad easy to eat and helps the flavors mingle. Then finely dice the red onion so you get little bursts of sharp onion flavor without overpowering the dish. Measure out your sunflower seeds, and if you want, give them a quick toast in a dry pan to boost their nutty aroma. It’s a small touch that I always recommend for extra depth.

Step 4: Bring It All Together

Transfer the cooled pasta into a large mixing bowl. Add the chopped broccoli, diced red onion, sunflower seeds, and crumble the feta over the top. Pour in that vibrant tomato vinaigrette and gently toss everything together until each ingredient is nicely coated. Be gentle here so the pasta doesn’t break apart and the feta stays beautifully crumbly. You can serve this salad immediately to enjoy a crisp, fresh bite or refrigerate it for a bit so the flavors deepen.

How to Serve Broccoli Pasta Salad with Tomato Vinaigrette Recipe

Garnishes

I usually finish this salad with a handful of extra crumbled feta and a sprinkle of freshly cracked black pepper right before serving. Sometimes, I add a few fresh basil leaves or a light dusting of lemon zest for a bright, fresh pop that really elevates the dish visually and flavor-wise.

Side Dishes

This salad pairs beautifully with grilled chicken or fish if you’re serving it as part of a bigger meal. For a vegetarian spread, I love to serve it alongside warm garlic bread or a simple lentil soup — it’s such a refreshing contrast to heavier dishes.

Creative Ways to Present

For special occasions, I’ve served this salad in individual glass jars, layering some feta and sunflower seeds on top to make it look extra inviting. It’s also great on a large platter garnished with fresh herbs — it makes a beautiful, colorful centerpiece people can’t resist digging into.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find that the salad stays fresh for 2-3 days. The broccoli holds up well, and the flavors actually deepen overnight, making it taste even better the next day.

Freezing

I wouldn’t recommend freezing this salad because the texture of the pasta and broccoli changes and the vinaigrette can separate. For best results, enjoy it fresh or within a few days after making.

Reheating

This recipe is best served cold or at room temperature, so I usually just take it out of the fridge and let it sit for 10-15 minutes before eating. Reheating can make the pasta mushy and wilt the broccoli, so skip the microwave here.

FAQs

Final Thoughts

This Broccoli Pasta Salad with Tomato Vinaigrette Recipe is one of those dishes I always keep in my back pocket because it’s so reliable and delicious. I remember the first time I made it for a summer picnic; everyone kept asking for the recipe, which always makes me smile. It’s fresh, easy, and feels just a little special without being fussy — perfect for everyday meals or entertaining. I can’t wait for you to try it and hear what you think!

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