Easy, Healthy, Main courses

Easy Pasta and Broccoli Salad

pasta and broccoli

When temperatures are hot, pasta salads thrill with their medley of textures and cool flavors. This one is kid-tested and they’ll even eat the broccoli because it’s still got crunch. A palate-pleaser for the hottest days of summer, but really anytime. Because it makes a whole lot and it’s totally delicious.

Easy Pasta and Broccoli Salad

Yield: 12 servings


  • 1 lb. frozen broccoli florets
  • 1 lb. rotelli or fusilli
  • 1 lb. Muenster cheese, cubed
  • 1 lb. can cubed tomatoes
  • ¾ olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon granulated garlic
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon oregano
  • ½ teaspoon basil
  • ¼ ground fennel seed


  1. Place colander in sink. Add frozen broccoli.
  2. Cook pasta al dente according to package instructions. Pour pasta over broccoli in colander. Shake colander to drain. Place drained pasta and broccoli in large serving bowl.
  3. Add cubed cheese and cubed tomatoes with their liquid to pasta and broccoli.
  4. Whisk together remaining ingredients and pour over contents of serving bowl. Toss to combine. Let sit for up to three hours.
  5. Taste pasta salad for seasoning and serve. (Any leftover salad may be refrigerated for later use.)