Broccoli Pasta Salad

Your favorite fall salad transformed into a filling, high-protein meal. Broccoli Pasta Salad pairs satisfying ingredients like broccoli, bacon, and feta with a creamy, perfectly sweet dressing you could eat with a spoon!

It’s a healthy and satisfying lunch that’s quick to prep, and delicious right from the fridge. If you’re looking to eat more vegetables with salads that actually taste good, save this recipe for your next homemade lunch.

Need more filling salad recipes? Try my Greek Bean Salad, Chickpea Cucumber Salad, or Kale White Bean Salad.

Recipe Highlights

• Broccoli salad, but make it lunch. Your favorite crunchy broccoli salad, with extra protein and satisfaction! This dietitian-designed pasta salad makes a filling and balanced lunch.
• Great for meal prep. Prep the salad in under 30 minutes, and enjoy a quick and easy lunch the entire week. You can store it dressed, or add the dressing later — whatever works for you!
• Customizable. It’s a flexible recipe, so swap or add ingredients to make this work for you. Scroll down for ideas and suggestions.

Ingredient Notes

• Orzo: You can use any small pasta shape like shells, macaroni, or ditalini.
• Broccoli: The smaller it’s chopped, the more flavor and crunch in every bite. Aim for roughly 3 cups of chopped broccoli, but don’t stress about getting the measurement exactly right.
• Cooked chicken: This is the key for turning this pasta salad into a filling, protein-packed lunch. Swap with any cooked protein you like.
• Red onion: Swap for sliced green onion for something milder.
• Greek yogurt: The combination of yogurt and olive oil makes the dressing creamy, while still being calorie-balanced and light. You can swap greek yogurt for regular plain yogurt if needed.
• Apple cider vinegar: Swap for white wine vinegar or red wine vinegar if needed.
• Honey: You can use maple syrup (or any other liquid sweetener) instead.

Scroll down to the recipe card for the full ingredients list and detailed recipe.

How To Make Broccoli Pasta Salad

Step 1: Cook orzo in salted water and rinse under cold water.

Step 2: Add all ingredients for broccoli pasta salad to a mixing bowl.

Step 3: Whisk dressing until smooth.

Step 4: Pour dressing over pasta salad and toss.

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Swaps And Customizations

• Swap orzo: Swap orzo for another small pasta shape like shells, macaroni, ditalini. You can also sub in protein pasta like Barilla Protein+. I wouldn’t recommend using lentil or chickpea pasta for this recipe, since the texture doesn’t hold up in the fridge. If you love orzo, try my chicken sausage orzo, pesto and orzo salad, or broccoli cheddar orzo.
• Change the protein: Don’t love rotisserie chicken? Swap in a can of beans for a vegetarian option, or use canned tuna, cooked salmon, or even crumbled tofu.
• Skip the seeds: Instead of sunflower seeds, add crushed or chopped nuts of choice. Slivered almonds, chopped cashews, or even crushed walnuts will work. Play with flavors by using dry roasted nuts or seeds instead of raw.
• Try another cheese: Instead of feta, use cubed or grated extra sharp cheddar.
• Use store bought dressing: If you’re short on time, skip the creamy dressing recipe and use your favorite pre-made salad dressing instead. I recommend slightly sweeter dressings like honey mustard or poppyseed.

Prefer beans? Try my Greek Bean Salad, Italian Grinder Bean Salad, or Chickpea Cucumber Salad.

Meal Prep Instructions

Prepare the salad as instructed, and divide into four single-serve food containers. Keep your broccoli pasta salad stored in the fridge for up to four days.

If you want your pasta salad to taste as fresh as possible, leave the dressing on the side and toss right before eating. Both ways work!