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Broccoli Caesar Pasta Salad with Crispy Croutons

A close-up of a white bowl filled with Broccoli caesar pasta salad, featuring orecchiette pasta, bright green broccoli florets, and toasted croutons.

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This recipe gives you a textured wellness side dish, combining fresh broccoli crunch with creamy Caesar dressing and hearty pasta, perfect for potlucks or weekday lunches.

Ingredients

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  • 1 pound short pasta such as rotini or penne
  • 4 cups fresh broccoli florets
  • 1 cup prepared Caesar dressing (use your favorite recipe or store-bought)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup homemade or store-bought seasoned croutons
  • 1/4 cup thinly sliced red onion (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside.
  2. Blanch the broccoli florets: Bring a small pot of water to a boil. Add the broccoli and cook for 1 to 2 minutes until bright green but still crisp. Immediately transfer the broccoli to an ice water bath to stop cooking. Drain well.
  3. In a large bowl, whisk together the Caesar dressing, Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, black pepper, and salt until smooth.
  4. Add the cooled pasta and blanched broccoli to the dressing mixture. Toss gently until everything is evenly coated.
  5. Stir in the sliced red onion, if using.
  6. Cover the bowl and chill the salad in the refrigerator for at least 1 hour to allow the flavors to combine.
  7. Just before serving, gently fold in the croutons. Serve cold.

Notes

  • For a lighter version, reduce the mayonnaise to 2 tablespoons or substitute with plain Greek yogurt.
  • If preparing this ahead of time for a potluck, keep the croutons separate and add them right before serving to maintain their crunch.
  • You can add grilled chicken breast to make this a main course.

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