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 my Spring Broccoli Pasta Salad with Garlic Vinaigrette. It was a sunny Saturday morning, and I wanted something light but flavorful for lunch. The kitchen smelled heavenly as garlic sizzled gently in olive oil, and the broccoli and pasta mingled together like old friends. That day, I learned that a simple salad can feel like a warm hug, and ever since, this recipe has been a staple in my home. Today, I want to share it with you so you can enjoy a fresh, comforting meal that brings family and friends together.
Whether you serve it for a casual weekday lunch or a weekend brunch, this Spring Broccoli Pasta Salad with Garlic Vinaigrette is versatile, easy, and bursting with flavors. Trust me, the combination of tender broccoli, al dente pasta, and a garlicky, zesty vinaigrette will make everyone ask for seconds.
Why I Love Making This Recipe
There’s something magical about a salad that feels hearty and light at the same time. I love making this recipe because it’s quick, healthy, and full of color the bright green broccoli, the golden pasta, and the glistening vinaigrette make it almost too pretty to eat! But the best part? It tastes even better than it looks.
I also love that this salad is entirely adaptable. You can toss in cherry tomatoes, roasted red peppers, or even a sprinkle of feta if you’re feeling indulgent. It’s one of those recipes where you feel creative but also comforted by a familiar, delicious base.
Ingredients & Little Kitchen Secrets
Here’s everything I use for my Spring Broccoli Pasta Salad with Garlic Vinaigrette, along with a few little kitchen secrets to make it truly shine:
- 250g fusilli pasta (or any short pasta you love)
- 300g fresh broccoli florets
- 1 small red onion, finely sliced
- 100g cherry tomatoes, halved
- 50g grated Parmesan (optional but adds a lovely nutty flavor)
- 3 cloves garlic, minced
- 60ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper, to taste
- A handful of fresh parsley, chopped
Kitchen Secrets:
- Blanch the broccoli for just 2–3 minutes in boiling water, then shock in ice water to keep it bright and crunchy.
- Let the vinaigrette sit for a few minutes after whisking the flavors marry beautifully while you cook the pasta.
- Always reserve a little pasta water to loosen the salad if it feels dry.
How I Make It, Step by Step
- Cook the pasta: Bring a large pot of salted water to a boil and cook fusilli according to package instructions until al dente. Drain and set aside, reserving 2 tablespoons of pasta water.
- Blanch the broccoli: While the pasta cooks, bring another pot of water to boil. Add broccoli florets and cook for 2–3 minutes until bright green and slightly tender. Immediately transfer to ice water to stop cooking.
- Prepare the vinaigrette: In a small bowl, whisk together minced garlic, olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust seasoning.
- Combine salad: In a large mixing bowl, toss pasta, broccoli, red onion, and cherry tomatoes with the vinaigrette. Add reserved pasta water a little at a time if needed for creaminess.
- Finish with garnish: Sprinkle with grated Parmesan and fresh parsley. Give one last gentle toss.
How I Serve It at Home
I usually serve this salad slightly chilled or at room temperature. It’s perfect for a sunny picnic, a family lunch, or as a side dish for grilled chicken or fish. I love placing it in a big serving bowl so everyone can help themselves, and the colors on the plate always make me smile. Pairing it with crusty bread and a chilled glass of lemonade elevates it into a truly refreshing meal.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Make-ahead: You can prepare the pasta and vinaigrette ahead of time, then toss with broccoli and other vegetables just before serving to keep everything fresh.
- Reheating: This salad is best served cold or at room temperature, so no reheating is needed perfect for quick lunches.
100-Word Short Version
This Spring Broccoli Pasta Salad with Garlic Vinaigrette is my go-to for a quick, healthy, and flavorful meal. Cook pasta and blanch broccoli, then toss with a garlicky, zesty vinaigrette made from olive oil, white wine vinegar, Dijon mustard, and a touch of honey. Add red onion, cherry tomatoes, and Parmesan, and finish with fresh parsley. Bright, crunchy, and comforting, this salad is perfect for family lunches, picnics, or light dinners. Make it ahead, store it in the fridge, and enjoy fresh flavors anytime. It’s a vibrant, nourishing dish that brings warmth and joy to every table.
Recipe Card Section
⏱️ Time
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
🛒 Ingredients
- 250g fusilli pasta
- 300g broccoli florets
- 1 small red onion, finely sliced
- 100g cherry tomatoes, halved
- 50g grated Parmesan
- 3 cloves garlic, minced
- 60ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
- Handful fresh parsley, chopped
👩🍳 Instructions
- Cook pasta until al dente and drain, reserving 2 tbsp pasta water.
- Blanch broccoli for 2–3 minutes, then transfer to ice water.
- Whisk garlic, olive oil, vinegar, mustard, honey, salt, and pepper for vinaigrette.
- Toss pasta, broccoli, onion, and tomatoes with vinaigrette. Add reserved pasta water if needed.
- Garnish with Parmesan and parsley, toss gently, and serve.
📝 Notes
- Blanch broccoli for bright color and crunch.
- Salad is best chilled or at room temperature.
- Can be made ahead; add vinaigrette just before serving.
🍽️ Nutrition
Serving Size: 1 cup | Calories: 220 | Sugar: 3g | Sodium: 180mg | Fat: 12g | Saturated Fat: 2g | Carbs: 26g | Fiber: 4g | Protein: 7g
Spring Broccoli Pasta Salad with Garlic Vinaigrette
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: British
- Diet: Vegetarian
Description
This Spring Broccoli Pasta Salad with Garlic Vinaigrette is a fresh, vibrant, and comforting dish. Blanched broccoli, al dente pasta, cherry tomatoes, and a garlicky vinaigrette come together for a colorful, flavorful salad perfect for family lunches or light dinners.
Ingredients
- 250g fusilli pasta
- 300g broccoli florets
- 1 small red onion, finely sliced
- 100g cherry tomatoes, halved
- 50g grated Parmesan
- 3 cloves garlic, minced
- 60ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
- Handful fresh parsley, chopped
Instructions
- Cook pasta until al dente and drain, reserving 2 tbsp pasta water.
- Blanch broccoli for 2–3 minutes, then transfer to ice water.
- Whisk garlic, olive oil, vinegar, mustard, honey, salt, and pepper for vinaigrette.
- Toss pasta, broccoli, onion, and tomatoes with vinaigrette. Add reserved pasta water if needed.
- Garnish with Parmesan and parsley, toss gently, and serve.
Notes
- Blanch broccoli for bright color and crunch.
- Salad is best chilled or at room temperature.
- Can be made ahead; add vinaigrette just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
Conclusion
I hope my Spring Broccoli Pasta Salad with Garlic Vinaigrette brings the same joy and comfort to your table that it does to mine. Cooking is all about love, creativity, and sharing moments with the people you care about. Every bite is a reminder that even simple ingredients can create something extraordinary. From my kitchen to yours, enjoy this fresh, vibrant, and nourishing dish and let it inspire many happy meals with family and friends.