This post may contain affiliate links. Please read our disclosure policy.
Broccoli Pasta Salad With Toasted Feta Cheese – quick to make, easy to customize and loaded with fresh flavor.
This isn’t your average broccoli salad or pasta salad. It’s something entirely new — warm, bold, fresh, and layered with real flavor. Think al dente bow tie pasta, crisp-tender broccoli, a tangy shallot dressing, smoky bacon, and golden toasted feta cheese crumbles that make each bite unforgettable. Whether you serve it as a side dish or a light main, this salad will steal the show at summer picnics, backyard dinners, or lunch meal prep.
Why You’ll Love This Recipe
- The toasted feta adds a warm, salty crunch that elevates the dish.
- Broccoli gets perfectly softened — no sogginess, no raw crunch.
- It’s tossed in a warm shallot vinaigrette with lemon, honey, and garlic (no mayo!).
- Nutty seeds and crunchy pecans bring balance and texture.
- Great as a picnic side dish or paired with grilled chicken for dinner.
- Ready in under 30 minutes and holds up beautifully in the fridge.
What You’ll Need To Make Pasta Salad With Broccoli
For the Salad:
- 2 cups small broccoli florets, stems trimmed and chopped
- 2 cups cooked pasta (like rotini or bow tie pasta) — cooked al dente
- 4 strips bacon, cooked and crumbled
- ½ cup feta cheese, crumbled and toasted (see method below)
- 2 tbsp sunflower seeds or pepitas
- 2 tbsp chopped pecans, walnuts, or almonds (optional)
- 2 tbsp chopped fresh herbs (parsley or oregano)
For the Dressing:
- 1 small shallot, very finely chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice + 1 tsp lemon zest
- 1 tsp honey (or maple syrup)
- 1 small clove garlic, minced
- ½ tsp Dijon mustard
- Salt + black pepper, to taste
- Optional: Splash of red wine vinegar
How to Toast the Feta
Place crumbled feta on a parchment-lined tray or small non-stick pan. Toast in a 400°F (200°C) oven for 5–7 minutes or cook in a dry skillet over medium heat until golden and crisp on the edges. Let cool and crumble. (This can be made ahead and stored in a small bowl in the fridge.)
How to Make the Salad
- Prep the Broccoli
Chop the broccoli into small, bite-sized florets. You can lightly steam or blanch it — or use the lazy method: place raw broccoli in a large bowl and pour hot pasta directly over it. Cover the bowl and let sit for 2–3 minutes to gently soften the broccoli with the pasta steam. - Cook the Pasta
In a large pot, bring salted water to a boil. Add pasta and cook until al dente (follow package instructions). Drain and rinse briefly with cold water if you want to stop cooking — or skip rinsing if using the steam-softening method above. - Make the Dressing
In a small bowl or skillet, heat olive oil and sauté chopped shallots for 1–2 minutes. Stir in lemon juice, zest, honey, garlic, Dijon mustard, and season with salt and pepper. Add a splash of red wine vinegar for an extra tangy boost if you like. - Assemble the Salad
Combine broccoli, pasta, crumbled bacon, toasted feta, seeds, nuts, and herbs in the large bowl. Pour the dressing over and toss everything gently until coated. - Taste & Adjust
Sprinkle with Parmesan cheese if desired. Adjust salt or add lemon juice to brighten. Serve warm, at room temp, or chilled.
FAQs
Yes! It keeps well in the fridge for 2–3 days. You can enjoy it cold or warm it slightly before serving.
You can, but steaming or softening it with the hot pasta makes it easier to digest and gives it that perfect texture.
Short shapes like rotini, bow ties, shells, or orzo cling to the dressing and mix well with the veggies.
Easily! Omit the bacon and use gluten-free pasta if needed.
Definitely. Add grilled chicken, tuna, white beans, or a few hard-boiled eggs for more protein.
Mira’s Tips
- Use the heat from the pasta to soften broccoli — fewer dishes and more nutrients stay intact.
- Toast the feta! It’s a game changer and adds that next-level texture.
- Keep a batch of the dressing in your fridge — it works great on other veggie or pasta salad recipes.
More Similar Recipes
This Broccoli Pasta Salad recipe is bright, bold, and easy to love. Perfect for summer picnics, lazy nights, or anytime your taste buds need a reset. Add it to your rotation and watch it become your go-to healthy side.
Broccoli Pasta Salad
Ingredients
For the Salad:
- 2 cups small broccoli florets, see blanching tip below
- 2 cups cooked short pasta, like shells, rotini, or bow tie pasta
- 4 strips cooked bacon, crumbled
- ½ cup crumbled feta, to be toasted – see method below
- 2 tbsp sunflower seeds or pepitas
- 2 tbsp chopped walnuts or almonds, optional
- 2 –3 tbsp chopped fresh herbs, parsley, basil, or dill
For the Lemon-Honey Shallot Dressing:
- 1 small shallot, very finely diced (use less, if you prefer a subtle flavor)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp honey, or maple syrup
- Salt and black pepper, to taste
Instructions
How to Toast the Feta:
- Place crumbled feta on a parchment-lined baking tray or a non-stick skillet.
- Oven method: Bake at 400°F (200°C) for 5–7 minutes, until golden brown and crispy on the edges.
- Stovetop method: Toast over medium heat in a dry non-stick skillet, flipping once, until browned in spots.
- Let cool. It will firm up and become crispy for crumbling on top.
Step 1 – Blanch the Broccoli (Lazy Way):
- Place raw broccoli florets in a large mixing bowl. When the pasta is done cooking, drain and immediately pour the hot pasta over the broccoli. Cover the bowl with a lid or plate and let sit for 2–3 minutes. Then uncover and toss. The broccoli will be crisp-tender – no boiling needed!
Step 2 – Make the Dressing:
- In a small skillet, heat olive oil over medium-low. Add diced shallots and sauté for 1–2 minutes until softened and fragrant (do not brown). Remove from heat and whisk in lemon juice, zest, honey, salt, and pepper.
Step 3 – Assemble the Salad:
- Add crumbled (chopped) bacon, toasted feta, sunflower seeds, nuts, and fresh herbs to the bowl with broccoli and pasta. Pour the warm dressing over the salad and toss gently.
Step 4 – Taste and Serve:
- Adjust seasoning with extra salt or lemon juice if needed. Serve slightly warm or at room temperature. Tastes even better the next day!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
