Quintessentially summer, Broccoli Pasta Salad brings a comfortable warmth to your seasonal plate.  Subtle flavors and seasonal vegetables combine for a great dish.
Broccoli Pasta Salad

Broccoli Pasta Salad
Prep time
Cook time
Total time
Recipe type: Salads
Cuisine: American
Serves: 4 to 6
  • 16 ounce bag whole wheat fusilli pasta
  • 1 large head of broccoli
  • 1 Cup grated carrot ( about 4 medium carrots)
  • 1/2 Cup raisins
  • 1/4 Cup sliced almonds
  • 1/2 Cup light mayonnaise
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon honey
  • salt, to taste
  1. Start by cooking pasta according to package directions.
  2. While the pasta cooks, chop broccoli into small florets and set aside.
  3. In a small bowl, whisk together the mayonnaise, vinegars, and salt.
  4. Set dressing aside once combined.
  5. Carefully grate carrots and try not to cut your wrist on the grater. Ouch!
  6. Once pasta is finished cooking, use a slotted spoon or strainer to remove cooked pasta and transfer to a colander in the sink. Very important – DO NOT drain the pasta water!
  7. Once the pasta water has come back to a boil, drop the broccoli florets into the water to blanch quickly for just 1-2 minutes. You don’t want to over-cook the broccoli, just heat enough to soften the slightest bit.
  8. Remove broccoli with slotted spoon and add to a colander, rinse with cold water, then drain and place on top of pasta.
  9. Transfer pasta and broccoli to a large mixing bowl and top with carrots, raisins, and almonds.
  10. Add dressing and toss to combine. Season generously with salt.
  11. Serve as a main course or a side dish. Best enjoyed warm or at room temperature. Enjoy!


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