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I am a firm believer that side dishes are an essential part of a barbecue menu. Sure, the protein is super important, but if all you have on your plate when it's time to sit down and eat is a piece of barbecue chicken and nothing else, well that would just be tragic.
Classics like Mom's potato salad, corn on the cob, and coleslaw are great options for party perfect sides, but one of my favorites for summer get-togethers is pasta salad!
When you think of pasta salad that is served at picnics and barbecues, you probably think of the mayo based, creamy, traditional pasta salad. This is not that salad. And when you think of the Best Broccoli Salad Recipe that's mayo-based, this is also not that salad.
I found the recipe that inspired this salad in an old cookbook compiled in 1987 by the Tabernacle Women's Association. Tabernacle is the town I lived in in New Jersey when I was a little girl, and I'm guessing this book must have been given to me at some point by my mom, though I'm not sure exactly when.
I found the recipe that inspired this salad in an old cookbook compiled in 1987 by the Tabernacle Women's Association. Tabernacle is the town I lived in in New Jersey when I was a little girl, and I'm guessing this book must have been given to me at some point by my mom, though I'm not sure exactly when.
I tweaked the recipe just a bit to suit my tastes and the result is a delicious, broccoli-filled pasta salad with an oil and vinegar dressing instead of the mayo one that you're probably used to.
This recipe makes a TON of pasta salad, so if you are cooking for a smaller crowd, I would suggest halving the recipe. As written, it will easily serve 12 people or more!
This recipe makes a TON of pasta salad, so if you are cooking for a smaller crowd, I would suggest halving the recipe. As written, it will easily serve 12 people or more!
HOW TO MAKE BROCCOLI PASTA SALAD
Broccoli Pasta Salad is made by combining broccoli, roasted red peppers, garlic, parsley, pasta, olive oil, balsamic vinegar, and parmesan cheese. The broccoli and garlic are cooking in olive oil in a frying pan, then added to the remaining ingredients. The salad is seasoned with salt and pepper.CAN BROCCOLI PASTA SALAD BE MADE IN ADVANCE?
This Broccoli Pasta Salad recipe can be made in advance, but it is best served the day it is made. If you do make the pasta salad in advance, you will need to let it sit out of the refrigerator for a while before serving as it is best served at room temperature. As it sits, this salad becomes more and more dry, absorbing any moisture that was added. The additional dressing can be added before serving to re-moisten.WHAT GOES WITH BROCCOLI PASTA SALAD?
Broccoli Pasta Salad goes with all of your favorite barbecue and picnic foods! This pasta salad would be a great accompaniment to burgers, hot dogs, barbecue chicken, kabobs, or grilled fish.
MORE SIDE DISH SALAD RECIPES
For more side dishes that are perfect for barbecues, picnics, and potlucks, check out these recipes from the archives:
MORE PASTA SALAD RECIPES
Looking for more pasta salad inspiration? Check out the easy pasta salad recipes from some of my foodie friends!
If you decide to try this Broccoli Pasta Salad recipe, I'd love to know what you think in the comments below. Enjoy!
Broccoli Pasta Salad
Tender-crisp broccoli is tossed with pasta, roasted red peppers, parmesan cheese, and balsamic vinegar in this unforgettable, party-perfect salad.
prep time: cook time: total time: 25 MIN
INGREDIENTS
1 lb. cavatelli pasta
2/3 cups olive oil
2 bunches broccoli, cut into florets
4 cloves garlic, minced
1 cup roasted red peppers, chopped
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons balsamic vinegar
3/4 cup parmesan cheese
FOR THE ADDITIONAL DRESSING
3/4 cup olive oil
1/4 cup balsamic vinegar
INSTRUCTIONS
1. Cook the pasta according to the package directions.
2. In a large skillet, heat the oil over medium-high heat. Add the broccoli and the garlic to the oil and cook, stirring frequently, for about 8 minutes or until the broccoli is tender-crisp.
3. Add the broccoli to the pasta along with the roasted red peppers, parsley, salt, pepper, and balsamic vinegar. Toss to coat. Let sit on the counter until room temperature or refrigerate for 20 minutes to cool.
4. Stir in the parmesan cheese just before serving and serve with the additional dressing on the side.
NOTES
Author: Becky (Adapted from a recipe found in the Tabernacle Women's Association Cookbook)
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