Name: Broccoli Pasta Salad with Tomato Vinaigrette Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 Tbsp tomato paste; 2 Tbsp red wine vinegar; 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp sugar; 1/4 tsp salt; 1/4 tsp freshly cracked black pepper; 6 Tbsp olive oil; 1/2 lb. rotini pasta; 1 lb. broccoli; 1/2 cup diced red onion; 1/4 cup unsalted sunflower seeds; 4 oz. feta cheese, crumbled

If you’re on the hunt for a salad that’s bursting with fresh flavors but also comforting enough to satisfy your pasta cravings, then you’ve got to try this Broccoli Pasta Salad with Tomato Vinaigrette Recipe. I absolutely love how this salad comes together with a tangy tomato-based dressing that complements the crisp broccoli and creamy feta so beautifully—it’s like summer in every bite! Stick around, because I’m going to share some tips and tricks that’ll make sure your salad turns out perfect every single time.

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Why You’ll Love This Recipe

Bursting with Freshness: The vibrant tomato vinaigrette adds a tangy twist that awakens your taste buds.
Perfectly Balanced Textures: Crunchy broccoli and sunflower seeds meet tender pasta and creamy feta for a satisfying bite.
Super Easy to Prepare: With only a handful of ingredients and straightforward steps, this comes together quickly.
Versatile and Crowd-Pleasing: Great for lunches, potlucks, or a light dinner, and it’s easy to make your own twists.

A white plate filled with spiral pasta mixed with small green broccoli florets and finely chopped red onions. The pasta is a light golden color, with a slightly glossy texture, and the broccoli shows a vibrant green with a bit of softness. Small pieces of crumbled white cheese are scattered on top, adding a slight contrast. Bits of crushed nuts add texture throughout the dish. The plate rests on a white marbled surface, with soft natural light highlighting the colors and textures of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how each ingredient plays a distinct role here, from the tangy tomato paste in the vinaigrette to the nutty sunflower seeds sprinkled in for extra crunch. When shopping, aim for fresh broccoli with tight florets and a firm stem—that’s a game-changer for texture.

Tomato paste: This is the star flavor in the vinaigrette, giving it that rich tomato punch.
Red wine vinegar: Adds brightness and balances the richness of the olive oil perfectly.
Dried basil: Provides that herby note without overpowering the salad.
Garlic powder: A subtle hint of garlic that blends smoothly into the dressing.
Sugar: Just enough to round out the acidity.
Salt and freshly cracked black pepper: Essential for seasoning everything just right.
Olive oil: Use a good quality extra virgin olive oil for the best flavor.
Rotini pasta: The spiral shape holds onto the dressing beautifully.
Broccoli: You want fresh, vibrant green florets chopped into bite-sized pieces.
Red onion: Adds a sharp, sweet crunch to the salad.
Unsalted sunflower seeds: Toast them lightly if you have time, they add so much nuttiness.
Feta cheese: Crumbled on top for a creamy, salty finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Broccoli Pasta Salad with Tomato Vinaigrette Recipe is super flexible, so I encourage you to play around a bit. Sometimes I swap out the sunflower seeds for toasted pine nuts or even add some chopped fresh herbs like parsley or basil for an extra burst of freshness.

Add Protein: I’ve tossed in grilled chicken or chickpeas for a heartier meal that my family loves.
Make it Vegan: Simply leave out the feta or replace it with a vegan cheese alternative which works surprisingly well here.
Seasonal Veggies: Try swapping broccoli for blanched asparagus or green beans when they’re in season—it keeps things exciting.
Spicy Kick: Occasionally I add a pinch of crushed red pepper flakes into the vinaigrette for just the right amount of heat.

How to Make Broccoli Pasta Salad with Tomato Vinaigrette Recipe

Step 1: Whisk Together the Tomato Vinaigrette

I like to start with the dressing because it gives those flavors time to marry while the rest of the salad is coming together. Whisk the tomato paste, red wine vinegar, dried basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Then, slowly add the olive oil one tablespoon at a time while whisking vigorously so the dressing emulsifies nicely—it should turn glossy and smooth. Set this aside; trust me, this dressing is what makes the whole salad sing!

Step 2: Cook and Cool the Pasta

Cook your rotini pasta according to the package instructions, usually around 7-10 minutes until it’s just tender. Don’t overcook it—you want it al dente so it holds up nicely in the salad. When it’s done, drain it well, then quickly rinse with cold water to stop the cooking and cool it down. This also helps the pasta soak up the vinaigrette better later without getting mushy. Let it drain completely before moving on.

Step 3: Prep the Veggies and Mix Everything Together

While the pasta cooks, chop your broccoli florets into small, bite-sized pieces—and dice that red onion nice and finely so it distributes evenly. In a large bowl, combine the pasta, broccoli, red onion, and sunflower seeds. Crumble the feta right over the top. Now, drizzle the tomato vinaigrette you made earlier over everything, and gently toss it all together using tongs or two large spoons. Make sure all of the ingredients are coated in that luscious dressing. You can serve it immediately or pop it in the fridge for an hour to let the flavors deepen—either way, it’s delish.

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Pro Tips for Making Broccoli Pasta Salad with Tomato Vinaigrette Recipe

Whisk Olive Oil Slowly: Adding the oil slowly while whisking helps you get a smooth, creamy vinaigrette without it breaking.
Don’t Skip the Rinse: I used to skip rinsing pasta, but it often turned out gummy—rinsing cools it and stops the cooking perfectly.
Cut Broccoli Small: Smaller florets mean every bite is balanced, making the salad super easy to eat and more flavorful.
Use Good Quality Ingredients: Fresh veggies and a good olive oil make a noticeable difference in flavor—worth the small splurge!

How to Serve Broccoli Pasta Salad with Tomato Vinaigrette Recipe

A large white oval plate filled with twisted rotini pasta mixed with bright green broccoli florets and small pieces of red onion layered evenly throughout. Tiny white crumbles, possibly cheese, are scattered on top along with some grains or seeds adding texture. Two black utensils lie on the right side of the plate. To the left on the white marbled surface is a small round white bowl filled with light brown sunflower seeds, and three fresh broccoli florets are placed on the marbled surface near the bottom right of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this salad with a sprinkle of extra sunflower seeds on top or a bit more crumbled feta for garnish. Sometimes, a light dusting of freshly chopped basil brightens it right up and makes it feel extra special—plus, it looks beautiful on the plate.

Side Dishes

This salad pairs wonderfully with grilled chicken or pan-seared salmon for a balanced meal. For casual gatherings, I like to serve it alongside some garlic bread or a simple mixed greens salad—easy, fresh, and everyone’s happy!

Creative Ways to Present

For a fun twist at parties, I’ve served this Broccoli Pasta Salad with Tomato Vinaigrette Recipe in individual mason jars layered with fresh herbs on top. It’s such a crowd-pleaser and looks charming on any buffet table. Plus, it’s super practical for grab-and-go! You might also try stuffing it into hollowed-out colored bell peppers for a colorful, edible bowl.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I make sure to give the salad a gentle toss before serving again because the dressing may settle at the bottom. It tastes even better the next day once all the flavors have had a chance to mingle.

Freezing

I don’t recommend freezing this salad because the texture of the fresh broccoli and feta can change and become soggy. If you want to prep ahead, it’s better to make the vinaigrette separately and toss the salad fresh when ready to serve.

Reheating

This cold pasta salad is best served chilled or at room temperature, so reheating isn’t necessary. Just bring it out of the fridge about 15 minutes before serving to take the chill off and let the flavors shine.

FAQs

Can I use other types of pasta in this Broccoli Pasta Salad with Tomato Vinaigrette Recipe?

Absolutely! While rotini works great because it holds onto the dressing well, you can swap in other short pasta shapes like penne, fusilli, or farfalle. Just make sure to cook the pasta al dente so it keeps its texture in the salad.
Is it okay to use fresh herbs instead of dried in the vinaigrette?

Yes, fresh herbs like basil or oregano can be used and will add a bright, fresh flavor. Use about 1 tablespoon finely chopped fresh herbs to replace the dried basil, and add them last to preserve their fragrance.
Can I make this salad completely ahead of time?

You can prepare the pasta, veggies, and vinaigrette separately a day ahead. Just wait to toss everything together until right before serving to keep the broccoli crisp and the salad fresh.
How do I keep the broccoli from getting mushy?

Great question! Using fresh broccoli and chopping it into small, consistent pieces helps. Also, resist the urge to over-mix the salad—gentle tossing is key, and refrigerating the salad shortly after assembling maintains crunch.

Final Thoughts

This Broccoli Pasta Salad with Tomato Vinaigrette Recipe feels like a little celebration of simple, fresh ingredients—and that’s why it’s become one of my family’s favorites. It’s easy enough for a weeknight but special enough for guests. Give it a try; I promise once you’ve tasted that tangy, herby dressing mingled with tender pasta and crisp broccoli, you’ll be making it again and again. You’re going to love it as much as we do!