This Broccoli Pasta Salad is fresh, colorful, and full of flavor. When I first tested it, I loved how the crunchy broccoli and green beans played against the tender gluten-free pasta. Tossed with zucchini, cherry tomatoes, sun-dried tomatoes, and basil, every bite feels like summer in a bowl. The lemon tahini dressing is creamy yet bright, clinging beautifully to every swirl of fusilli. Whether you’re prepping for a picnic, making a weekday lunch, or looking for a crowd-pleasing side, this salad is a make-ahead winner that only gets better with time.
Why You’ll Love This Recipe
You’ll love Broccoli Pasta Salad because it’s:
- Bursting with flavor: Tahini, lemon, garlic, and sun-dried tomatoes bring layers of savory, tangy, and slightly nutty notes.
- Nutrient-packed: Loaded with broccoli, green beans, and zucchini for a healthy boost.
- Beginner-friendly: Clear, step-by-step instructions make it foolproof, even if this is your first pasta salad.
- Gluten-free ready: Using fusilli pasta keeps it hearty without wheat, perfect for dietary needs.
The Story Behind Broccoli Pasta Salad
- Pasta salads became popular in the mid-20th century as easy, portable dishes perfect for outdoor gatherings.
- Mediterranean flavors like lemon, tahini, and fresh basil inspired this lighter, veggie-forward twist.
- Sun-dried tomatoes and pine nuts add a rustic Italian touch that elevates the dish.
- Today, Broccoli Pasta Salad is a go-to for cooks who want something that’s both wholesome and vibrant.
Key Ingredients in Broccoli Pasta Salad
- Broccoli florets: Blanched for crisp-tender texture and a fresh green pop.
- Green beans: Add crunch and extra color, balancing the pasta’s softness.
- Gluten-free fusilli pasta: Twists hold the creamy lemon tahini dressing perfectly.
- Zucchini: Light, fresh, and slightly sweet; sliced thin for easy forkfuls.
- Cherry tomatoes: Juicy bursts of freshness to balance richer flavors.
- Sun-dried tomatoes: Deep, savory notes that make the salad hearty.
- Fresh basil: Brings brightness and a hint of sweetness.
- Pine nuts: Add nutty crunch and elevate the salad’s texture.
- Lemon tahini dressing: Creamy, tangy, and zesty; ties everything together.
How to Make Broccoli Pasta Salad
- Mix the dressing: In a small bowl, whisk olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, sea salt, and water until smooth. Set aside.
- Blanch the veggies: Bring a pot of salted water to boil. Drop in broccoli and green beans, cooking for 1–2 minutes until bright green and tender-crisp. Immediately transfer to ice water for 15 seconds, then dry on a towel.
- Cook the pasta: In the same pot, cook fusilli until al dente. Drain and rinse under cold water to stop cooking.
- Combine the base: In a large bowl, add pasta, broccoli, green beans, zucchini, and cherry tomatoes.
- Add flavor: Stir in sun-dried tomatoes and fresh basil.
- Dress it up: Drizzle with the lemon tahini dressing and toss until everything is evenly coated.
- Season and finish: Taste and adjust with salt, pepper, or a squeeze of lemon.
- Top and chill: Sprinkle pine nuts over the salad. Chill for at least 15 minutes before serving for best flavor.
Broccoli Pasta Salad Tips and Twists
Tips
- Dry blanched vegetables thoroughly to avoid watery salad.
- Taste the dressing and adjust lemon juice for brightness.
- Rinse gluten-free pasta with cold water to stop cooking and prevent sticking.
- Toast pine nuts lightly before sprinkling for extra flavor.
- Chill at least 15 minutes so flavors meld together.
Variations
- Mediterranean style: Add olives, crumbled feta, and extra herbs.
- Protein boost: Toss in grilled chicken, shrimp, or chickpeas.
- Extra crunch: Swap pine nuts for toasted sunflower seeds or almonds.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 2 days. Dressing stays creamy, and veggies retain crunch.
- Reheating: Best served cold; if you want room temperature, leave it out for 15 minutes before serving.
- Make-Ahead: Whisk the dressing up to 3 days in advance. Blanch vegetables and cook pasta the day before, then toss everything fresh with dressing.
Serving Suggestions
- Cookout favorite: Serve alongside smoky meats or grilled veggies.
- Mediterranean spread: Pair with Grilled Shrimp Recipe for a light, summer dinner.
- Colorful sides: Balance textures with Roasted Broccoli and Carrots.
- Cheesy comfort: Add Garlic Bread Grilled Cheese for a cozy lunch combo.
- Picnic-ready: Round out with crisp Cucumber Tomato Salad for a refreshing plate.
Frequently Asked Questions
Can I use regular pasta? Yes, any short pasta works if gluten isn’t an issue.
What can I use instead of pine nuts? Almonds, sunflower seeds, or pumpkin seeds are great alternatives.
Is tahini necessary? Yes, it gives creaminess, but you can sub cashew butter if needed.
Can I make it nut-free? Skip pine nuts and use seeds for crunch.
How do I keep zucchini from getting soggy? Slice thin and add raw just before tossing with the dressing.
Enjoy Your Broccoli Pasta Salad
This Broccoli Pasta Salad is light, flavorful, and surprisingly hearty. With tender pasta, fresh vegetables, and a creamy lemon tahini dressing, every forkful bursts with freshness. It’s a flexible recipe you can adapt to your taste, whether that means adding protein, switching herbs, or swapping nuts. After chilling, the flavors come together into a balanced dish that’s equally at home at a picnic, family dinner, or meal prep box. Try it once, and it’ll quickly become one of those recipes you’ll reach for again and again.
Explore More Recipes
If you enjoyed this salad, here are more dishes to try:
- Bright and herb-packed Pesto Pasta Salad for another picnic-ready option.
- A refreshing Cucumber Tomato Salad that’s crisp and hydrating.
- Pair with smoky, juicy Grilled Shrimp Recipe for a complete summer meal.
- Roast up Broccoli and Carrots for a warm side to complement your salad.
- Or bring it to the table with Potato Salad Recipe for a classic cookout spread.
Broccoli Pasta Salad with Lemon Tahini Dressing
Ingredients
- 3 cups small broccoli florets
- 1 cup cut green beans
- 2 cups uncooked gluten-free fusilli pasta
- 1 small zucchini thinly sliced into half moons
- 1 cup sliced cherry tomatoes
- 4 oil-packed sun-dried tomatoes chopped
- 8 fresh basil leaves thinly sliced
- ¼ cup pine nuts
- Sea salt and freshly ground black pepper
- For the Lemon Tahini Dressing:
- 3 tbsp extra-virgin olive oil
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp white wine vinegar
- 1 garlic clove minced
- ½ tsp Dijon mustard
- ½ tsp maple syrup
- ½ tsp sea salt
- 3 tbsp water
Instructions
- In a bowl, whisk together olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, sea salt, and water until smooth.
- Bring a pot of salted water to boil. Add broccoli and green beans, blanch for 1–2 minutes until tender-crisp. Transfer to ice water, cool, and drain well.
- In the same pot, cook pasta until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine pasta, broccoli, green beans, zucchini, cherry tomatoes, sun-dried tomatoes, and basil.
- Drizzle with dressing and toss until evenly coated.
- Season with salt, pepper, and extra lemon juice if desired.
- Sprinkle with pine nuts and chill for 15 minutes before serving.
Notes
Per serving (approximate): 320 calories, 14g fat, 40g carbs, 9g protein, 6g fiber, 320mg sodium.