Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made this Broccoli Pasta Salad with Sun-Dried Tomatoes. It was a warm Sunday afternoon, and my nieces were running around the kitchen, giggling as I chopped broccoli. I wanted to create something light but full of flavor, something that could bring everyone together at the table without hours of fuss. And that’s when I grabbed a handful of sun-dried tomatoes and thought, “Why not mix them into a pasta salad?”
That first batch was magical. The broccoli stayed crisp, the sun-dried tomatoes gave a burst of tangy sweetness, and the dressing tied everything together in a creamy, herby hug. Since then, this Broccoli Pasta Salad with Sun-Dried Tomatoes has become a staple in my home. I make it for picnics, potlucks, and sometimes just because I want a little comfort in my day.
This recipe is versatile, fresh, and perfect for anyone who loves a balance of healthy greens and satisfying carbs. I’ve made sure to include little kitchen secrets throughout the process, so you’ll get the most flavor with the least stress. Trust me, your family and friends will ask for seconds, and maybe even thirds!
Why I Love Making This Recipe
There’s something special about Broccoli Pasta Salad with Sun-Dried Tomatoes that makes it my go-to recipe whenever I need a meal that’s easy yet impressive. I love that it’s quick to prepare perfect for busy weekdays but it also feels celebratory enough for weekends with friends or family.
Broccoli is one of my favorite vegetables; it’s crunchy, vibrant, and packed with nutrients. Pairing it with pasta creates a hearty base, while sun-dried tomatoes add a rich, umami flavor that transforms a simple salad into a dish that feels gourmet. The dressing, which I’ll share in just a bit, has a subtle tang and creaminess that makes every bite irresistible.
Most of all, I love that it’s a recipe that encourages sharing. I often make a big bowl and place it in the center of the table. Everyone grabs a fork, and before you know it, we’re talking, laughing, and making memories over this simple but satisfying dish.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make the ultimate Broccoli Pasta Salad with Sun-Dried Tomatoes:
Ingredients:
- 250g (8.8 oz) pasta (fusilli, penne, or farfalle work beautifully)
- 200g (7 oz) fresh broccoli florets
- 100g (3.5 oz) sun-dried tomatoes (oil-packed or rehydrated in hot water)
- 1 small red onion, finely chopped
- 50g (1.7 oz) grated Parmesan cheese (optional for extra richness)
- 60ml (1/4 cup) olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1/2 tsp chili flakes (optional for a gentle kick)
- Fresh basil or parsley, chopped, for garnish
Little Kitchen Secrets:
- Blanch the broccoli – quickly boiling broccoli for 1-2 minutes and then shocking it in ice water keeps it bright green and crisp.
- Use oil-packed sun-dried tomatoes – they add more flavor. If using dry ones, soak them in warm water for 10 minutes.
- Make the dressing in a jar – shaking olive oil, vinegar, mustard, and garlic in a jar makes it creamy and emulsified effortlessly.
How I Make It, Step by Step
- Cook the pasta – Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool it down for the salad.
- Blanch the broccoli – Boil water in a small pot, add broccoli florets for 1-2 minutes, then immediately transfer to ice water to keep them crisp and vibrant. Drain and set aside.
- Prepare the sun-dried tomatoes – Chop them into bite-sized pieces. If they’re dry, soak them in hot water for 10 minutes first, then drain.
- Make the dressing – In a small jar or bowl, combine olive oil, apple cider vinegar (or lemon juice), Dijon mustard, minced garlic, salt, pepper, and chili flakes if using. Shake or whisk until creamy. Taste and adjust seasoning.
- Combine everything – In a large mixing bowl, combine pasta, broccoli, sun-dried tomatoes, and red onion. Pour over the dressing and toss until everything is well-coated.
- Add finishing touches – Sprinkle with grated Parmesan and fresh herbs. Give it a gentle toss and serve.
How I Serve It at Home
I love serving this Broccoli Pasta Salad with Sun-Dried Tomatoes chilled or at room temperature. It’s perfect as a side for grilled chicken or fish, or even as a main dish for a light lunch. Sometimes, I make individual bowls with a few extra fresh basil leaves on top it looks beautiful and tastes fresh.
For a family dinner, I put it in a large serving bowl in the center of the table, letting everyone serve themselves. Kids love the colorful mix of pasta, green broccoli, and red tomatoes. Adults appreciate the tangy, herby dressing and the richness of Parmesan.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Best served cold or at room temperature, but if you prefer slightly warm, gently heat in the microwave for 30 seconds.
- Make-ahead: You can prepare all ingredients except the dressing a day in advance. Toss with dressing right before serving to keep it fresh and crisp.
100-Word Short Version
This Broccoli Pasta Salad with Sun-Dried Tomatoes is a vibrant, easy-to-make dish that’s perfect for family meals or picnics. I blanch fresh broccoli, cook pasta al dente, and combine them with tangy sun-dried tomatoes and red onion. The homemade dressing of olive oil, apple cider vinegar, Dijon mustard, and garlic ties everything together beautifully. A sprinkle of Parmesan and fresh herbs adds the finishing touch. This salad is healthy, colorful, and full of flavor. Make it ahead or serve chilled; it’s always a hit at the table and a recipe that brings everyone together.
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 10 mins
- Total: 25 mins
🛒 Ingredients <ul> <li>250g pasta (fusilli, penne, or farfalle)</li> <li>200g broccoli florets</li> <li>100g sun-dried tomatoes</li> <li>1 small red onion, finely chopped</li> <li>50g grated Parmesan (optional)</li> <li>60ml olive oil</li> <li>2 tbsp apple cider vinegar or lemon juice</li> <li>1 tsp Dijon mustard</li> <li>1 garlic clove, minced</li> <li>Salt and pepper to taste</li> <li>1/2 tsp chili flakes (optional)</li> <li>Fresh basil or parsley, chopped</li> </ul>
👩🍳 Instructions <ol> <li>Cook pasta until al dente, drain, and rinse under cold water.</li> <li>Blanch broccoli for 1-2 minutes, then shock in ice water.</li> <li>Chop sun-dried tomatoes; soak dry ones in hot water first.</li> <li>Mix olive oil, vinegar, mustard, garlic, salt, pepper, and chili flakes for dressing.</li> <li>Combine pasta, broccoli, tomatoes, and onion in a bowl; toss with dressing.</li> <li>Top with Parmesan and fresh herbs before serving.</li> </ol>
📝 Notes
- Blanch broccoli for vibrant color and crisp texture.
- Make dressing in a jar for easy mixing.
- Store salad in fridge up to 3 days; toss with dressing just before serving if making ahead.
🍽️ Nutrition
Serving size: 1 cup 🍴 | Calories: 220 kcal | Fat: 12g | Saturated Fat: 2g | Carbohydrates: 22g | Fiber: 4g | Protein: 7g | Sugar: 4g | Sodium: 150mg
Broccoli Pasta Salad with Sun-Dried Tomatoes
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Boil and toss
- Cuisine: International
- Diet: Vegetarian
Description
This Broccoli Pasta Salad with Sun-Dried Tomatoes is a vibrant, easy-to-make dish that’s perfect for family meals or picnics. I blanch fresh broccoli, cook pasta al dente, and combine them with tangy sun-dried tomatoes and red onion. The homemade dressing of olive oil, apple cider vinegar, Dijon mustard, and garlic ties everything together beautifully. A sprinkle of Parmesan and fresh herbs adds the finishing touch. This salad is healthy, colorful, and full of flavor. Make it ahead or serve chilled; it’s always a hit at the table.
Ingredients
- 250g pasta (fusilli, penne, or farfalle)
- 200g broccoli florets
- 100g sun-dried tomatoes
- 1 small red onion, finely chopped
- 50g grated Parmesan (optional)
- 60ml olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/2 tsp chili flakes (optional)
- Fresh basil or parsley, chopped
Instructions
- Cook pasta until al dente, drain, and rinse under cold water.
- Blanch broccoli for 1-2 minutes, then shock in ice water.
- Chop sun-dried tomatoes; soak dry ones in hot water first.
- Mix olive oil, vinegar, mustard, garlic, salt, pepper, and chili flakes for dressing.
- Combine pasta, broccoli, tomatoes, and onion in a bowl; toss with dressing.
- Top with Parmesan and fresh herbs before serving.
Notes
Blanch broccoli for vibrant color and crisp texture. Make dressing in a jar for easy mixing. Store salad in fridge up to 3 days; toss with dressing just before serving if making ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
Conclusion
Every time I make this Broccoli Pasta Salad with Sun-Dried Tomatoes, I feel that familiar joy of sharing something wholesome and delicious with the people I love. Cooking isn’t just about following a recipe; it’s about creating memories, savoring flavors, and connecting with those around the table. I hope this recipe brings as much warmth and happiness to your kitchen as it does to mine. Grab your pasta, your broccoli, and those sun-dried tomatoes, and let’s make magic happen!