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Happy summer, my friends! I’ve been a bit quiet lately, but I’m here. I’ve actually been a bit overwhelmed with the summer season this year and all that comes with it. I blame it on the weird year 2020. Seriously though, that chore list!
The Garden is in Full Swing
Anyway, though we are in need of some rain, our garden is producing in full swing. We have a bunch of tomatoes in the freezer and are planning to make our first batch of pasta sauce this weekend.
Did you know you can freeze tomatoes as they ripen, and take them out when you have enough for a full batch? We’ve been doing this for a few years, and it works really well for us. I recently read that you can’t make just any canned tomato recipe with tomatoes that have been frozen, but it’s okay to use them for pasta sauce. There are so many rules to keep up with!
My husband is the head gardener around here, and when things are ready to be picked he basically just dumps it in the kitchen, and then it’s my problem. (Ha!) I’m kind of kidding … but that’s pretty much how it goes. I have been picking lots of green beans lately though and calling it my exercise for the day. I mean it’s basically squats + yoga, right?
Every year, we try to grow broccoli and usually end up with some. This year was the first time we grew pretty, full heads of broccoli that resembled what you buy at the grocery store.
Broccoli Salad: One of Our Favorites
So, when my head gardener dumped three small heads of broccoli on the counter in July, I decided to make one of our favorite side dishes – broccoli pasta salad.
This recipe is similar to the broccoli salad you often find at deli counters or in restaurants, except I adjusted it slightly.
I like to make it with shell pasta noodles, and I always use half-fat Greek yogurt in place of full mayonnaise in all of my creamy dressings. If you don’t like that idea, you can use full mayonnaise in this recipe.
If you are on a no/low carb diet, you could just omit the noodles and in that case, cut the dressing by about 1/3 the amount.
Without any further blabbing, I’ll go ahead and give you the recipe. I hope you enjoy it!
Broccoli Pasta Salad
Equipment
- Steamer basket + saucepan (for the boiled eggs)
- Saucepan (for the noodles)
- Cast iron skillet or skillet of your choice (for the bacon)
- Cutting Board
- Knife
- Mixing bowl
- Wooden spoon
Ingredients
- 4-6 boiled eggs, sliced or chopped (your choice)
- 1/2 pound shell pasta noodles, cooked al dente
- 1/2 pound bacon, cooked and crumbled
- 1 head broccoli, finely chopped
- 1/2 pound cheddar cheese, cut in small cubes
- 1 small red onion, sliced thinly or diced (you decide!)
- 3/4 cup light mayonnaise
- 3/4 cup nonfat Greek yogurt
- 1/3 cup sugar
- 3 Tbsp apple cider vinegar
- salt and pepper, to taste
Instructions
- In your cast iron (or other) skillet, fry the bacon on medium heat until done to your liking. Set aside to drain and cool.
- Put an inch or so of water in the bottom of your saucepan with a steamer basket, and place eggs in the basket. Turn the heat to medium-high and set a timer for 20 minutes. When the timer goes off, soak the eggs in cold water for a few minutes before peeling. Set aside.
- Meanwhile, you can boil some salted water to cook your shell pasta noodles. Bring the water to a boil, drop the noodles in, and cook until tender. Don't overcook them, they are better in the pasta salad if you cook them just until tender - they will get softer as they cool and soak up the dressing. I like to drain the noodles and give them a quick rinse. Set aside.
- While your noodles and eggs are cooking, you can mix the dressing and chop the other ingredients. For the dressing, mix the mayonnaise, Greek yogurt, sugar, cider vinegar, salt, and pepper. Slice or dice your red onion, dice your cheddar cheese into small bite-size cubes, and finely chop your broccoli. We use most of the stem in our house too, just chop it in small pieces. My dogs usually get a few chunks too, they like it. Chop or slice your eggs, too.
- Once the dressing is mixed up, I like to put the warm noodles in the bowl with it first and stir it up really well. This helps the noodles soak up the dressing. Then, you can gently stir in your onion, broccoli, cheese, boiled eggs, and bacon. (If you like crispy bacon, you can consider leaving the bacon out of the full bowl of salad and just add it at serving time.)
Notes
Check out my other salad recipes!
Frequently Asked Questions
Can I make broccoli pasta salad ahead of time?
Yes. This salad is a great make-ahead side dish because the flavors blend together as it chills in the refrigerator. It’s often even better the next day.
Can I substitute Greek yogurt for mayonnaise?
Absolutely. This recipe uses half Greek yogurt and half mayonnaise for a lighter dressing, but you can adjust the ratio or use all mayonnaise if you prefer.
Can I make broccoli salad without pasta?
Yes. Simply omit the shell pasta for a lower-carb version. If you do, reduce the dressing amount by about one-third.
What other ingredients can I add to broccoli pasta salad?
Popular additions include diced ham, sunflower seeds, dried cranberries, raisins, or chopped nuts for extra flavor and texture.
How long does broccoli pasta salad last in the refrigerator?
Stored in an airtight container, broccoli pasta salad typically stays fresh for 3 to 4 days in the refrigerator.