Greek Broccoli Pasta Salad with crisp fresh veggies, perfectly cooked pasta, plenty of feta and a delicious Greek vinaigrette to pull it all together!

Delicious Greek Broccoli Pasta Salad

A fresh pasta salad filled with plenty of veggies, crumbled feta, and a tasty vinaigrette? COUNT ME IN!

This healthy Greek broccoli pasta salad is made with fresh, crunchy broccoli, chickpeas, feta, and a delicious vinaigrette to really bring it to life.

How to Make This Recipe

The best part? You likely already have most of the ingredients you need to make this recipe already in your pantry and fridge. You can easily make this recipe gluten free or dairy free if needed. It’s the perfect pasta salad to serve with your favorite protein or enjoy all on its own!

More Reader Favorite Pasta Salads

Get all of our reader favorite pasta salads, here!

broccoli pasta salad ingredients

Ingredients for Pasta Salad with Broccoli

Pasta: Pick a pasta that has lots of nooks and crannies so that the Greek vinaigrette can really stick to it. If you need to keep this recipe gluten free, use your favorite gluten free pasta!

Broccoli Florets: fresh and crunchy broccoli broccoli florets give this pasta salad the best texture. The hearty texture of broccoli works so well with the dressing in this pasta salad!

Chickpeas: to make this pasta salad even more hearty (and delicious!) we’re adding in a can of chickpeas!

Veggies: This pasta salad uses a combination of fresh veggies including romaine, cucumber, and tomatoes.

Olives: Olives give the pasta salad a delicious briny tang. I like to use pre-pitted olives to keep things easy.

Feta Cheese: creamy, salty, and a little tangy this is the perfect cheese for this pasta salad.

Fresh Dill: last but not least, plenty of chopped fresh dill for the best flavor!

greek vinaigrette

How to Make The Best Greek Dressing

(full list off ingredients in the recipe card, below)

  • olive oil
  • red wine vinegar
  • lemon juice
  • honey
  • minced garlic
  • dijon mustard
  • dried oregano

Once you have all of the ingredients, just add them to a high-powered blender and blend until smooth and creamy.

broccoli pasta salad in bowl

How to Make This Broccoli Pasta Salad Recipe

(full instructions in the recipe card, below)

Step One: Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.

Step Two: Add the pasta, broccoli florets, chickpeas, green bell pepper, cherry tomatoes, olives, red onion, cucumber, feta cheese, and fresh dill to a large mixing bowl.

Step Three: Next, make the dressing. Add all of the dressing ingredients to a high powered blender or food processor and blend until well combined.

Step Four: Pour the dressing over the salad and stir until well combined.

Step Five: Serve immediately or cover and refrigerate until ready to serve.

broccoli pasta salad in bowl

Tips for the Perfect Pasta Salad

  • Don’t over cook your pasta. Cook the pasta al dente so that it still has a bit of bite.
  • Drain and rinse the pasta under cool water to remove any excess starch before adding it to your mixing bowl.
  • Salt your water while cooking the pasta to ensure that it has plenty of flavor.
  • Dice the red onion well. That way you don’t end up with huge pieces of onion in your salad.
  • Don’t skip mincing the garlic when making the dressing. When you mince the garlic before adding it to your food processor or blender, it blends more evenly into the dressing.
  • Feel free to get creative and add other veggies you love. Artichoke hearts would also be great in this salad!

broccoli pasta salad in bowl

Frequently Asked Questions

What is the best store bought dressing pasta salad?

Don’t have time to make your own dressing? You can use a bottle of your favorite Greek salad dressing instead!

Do You Cook Broccoli for Pasta Salad?

Nope! there’s no need to cook the broccoli for this pasta salad. It’s completely ok to eat the broccoli raw.

What to Serve with Your Pasta Salad?

I love to pair this pasta salad with a protein, like chicken, fish, or beef to make a heartier meal.

This is also a great side dish to take to your next potluck or barbecue. If you need to make a bigger batch to feed more people, just double the recipe!

Is it Better to Make Pasta Salad the Day Before?

If you would like, you can definitely make this pasta salad a day in advance! To keep the pasta salad fresh, store it in an air-tight container in the fridge. It will last for two to three days in the fridge.

How Do You Keep Pasta Salad Moist?

If you find your pasta salad to dry out a bit after storing, just make a little extra dressing and pour it on before serving.

How to Store

Store this pasta salad in an air tight container in the fridge for up to 3 days.

More Delicious Salad Recipes

broccoli pasta salad in bowl

I hope you give this Greek Broccoli Pasta Salad a try! It’s delicious and so easy to make!

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Print
broccoli pasta salad in bowl

Greek Broccoli Pasta Salad

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Lunch and Dinner
  • Method: Stovetop
  • Cuisine: Greek inspired
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Lunch and Dinner
  • Method: Stovetop
  • Cuisine: Greek inspired
  • Diet: Gluten Free

Ingredients

  • 2 cups dry gluten free pasta (rotini)
  • 8 oz broccoli florets, chopped
  • 1/2 cup chickpeas, rinsed and drained
  • 1/2 cup diced green bell pepper
  • 1 cup sliced cherry tomatoes
  • 1/2 cup sliced Kalamata olives
  • 1/4 cup diced red onion
  • 1/2 cup diced cucumber
  • 1/2 cup feta cheese
  • 1/4 cup fresh dill, chopped

Dressing

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • 2 cloves garlic, finely minced or pressed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste

Method

  1. Cook the dry pasta according to the package instructions. Once al dente, drain and rinse the pasta with cold water.
  2. Add the pasta, broccoli florets, chickpeas, green bell pepper, cherry tomatoes, olives, red onion, cucumber, feta cheese, and fresh dill to a large mixing bowl.
  3. Next, make the dressing. Add all of the dressing ingredients to a high powered blender or food processor and blend until well combined.
  4. Pour the dressing over the salad and stir until well combined.
  5. Serve immediately or cover and refrigerate until ready to serve.

Keywords:

broccoli pasta salad, pasta salad with broccoli, broccoli pasta salad recipe

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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

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16 Comments

  1. Perfect meal prep recipe! I split it into 5 portions and had it for lunch all week. This recipe is fresh and tasty, and gets even tastier as the week goes on and the dressing soaks in. We’re making it again tonight as a side dish for dinner. SO GOOD.

  2. I made this last week with just a couple of variations based on what I had in my pantry. I didn’t have chickpeas so I used butter beans (they were good with it, but I definitely think chickpeas would be better). I also took out the green pepper and red onion but I added in shredded carrots. The dressing is so flavorful and good! I really liked this pasta salad, will be making it again!

    1. Ashlea Carver says:

      so happy you loved it, Maegan!

  3. I truly could not be more obsessed with this pasta salad! I doubled the recipe and paired with chicken as lunches for the week. It’s a must-try!

  4. Jenni Leutheuser says:

    It’s getting hot and humid already in Maryland and I have no interest in turning the oven on to prep lunches! And with a 3 year old and a 7 month old the theme of this summer will be quick and easy. This recipe checks all the boxes and will be on repeat all summer long! It’s just perfect as is but can also confirm it’s so versatile which I love – forgot the green peppers? Fine. Only have white onion on hand? No problem. Trying to use up a bunch of Roma tomatoes before they go bad? Great! I think I’ll have to start doubling the recipe because I make this for lunches for the week but lately we’ve finished it by Wednesday haha. Another home run from Ashlea, thank you!

  5. I made this recipe for a grad party. I was hoping for leftovers for the week, but that didn’t happen. It was delicious! I love all the veggies in it, definitely a great pasta salad for summer.

  6. Sarah Marble says:

    This was a winner! Super easy, well-balanced, delicious. Leftovers were great the next day with a little grilled chicken added!

  7. Made this today for the 4th of July. I just sampled it! I hope there is some left to serve the guests 😉
    Love ALL your recipes!

  8. Delish!! Perfect summer lunch! Left out the olives because I don’t like them but love this salad!

    1. Ashlea Carver says:

      so happy you loved it!

  9. Love this recipe! I made it and it is delicious. So versatile- can add any veggie. So delicious for a cold lunch on these hot summer days

  10. So yummy! I made it yesterday for a family picnic and doubled the recipe. I loved that I could just hit the 2x button and I didn’t have to do the math. And we had some leftovers today with tuna in it and it was the perfect easy lunch. Such a great recipe!

  11. Casey Colodny says:

    Could literally eat this every day!! Taste amazing, easy to whip up and really refreshing!

  12. Christie B says:

    This recipe was great! Very flavorful and fresh! It’s in my rotation for sure!! Don’t forget to make a bit extra dressing for next day salad!

  13. Loved the salad. I have never thought about putting broccoli in a pasta salad, but it definitely added a nice touch. I cannot wait to try the other options on the website!

  14. Made for lunch today and we both thoroughly enjoyed it. I did not have cherry tomatoes so I used sundried in olive oil, and I think it was even a better choice. Thank you for another great recipe!