Broccoli Grape Pasta Salad

This delightful broccoli grape pasta salad combines crisp vegetables, sweet grapes, and crunchy walnuts in a creamy dressing for the perfect balance of flavors and textures. I discovered this recipe years ago when searching for a unique dish to bring to summer potlucks, and it has never failed to impress guests with its unexpected combination of ingredients.

I first made this salad for a neighborhood block party where I needed something that could withstand sitting out for a while. Not only did it hold up beautifully, but three neighbors asked for the recipe before the evening ended.

Ingredients

• Broccoli florets: provide the perfect crunchy texture and nutritional boost. Look for bright green heads with tight florets for the freshest flavor
• Farfalle pasta: creates little pockets to capture the dressing. The bowtie shape also adds visual appeal to the final dish
• Walnut halves: offer a satisfying crunch and heart healthy fats. Toast them until just fragrant to enhance their nutty flavor
• Sharp white cheddar cheese: brings a tangy contrast to the sweet grapes. Freshly shredded cheese melts more smoothly into the dressing than pre shredded varieties
• Red onion: provides a pleasant bite that balances the sweetness. Slice it paper thin to avoid overwhelming other flavors
• Red grapes: add juicy sweetness and beautiful color. Choose seedless varieties that are firm and plump
• Mayonnaise: forms the creamy base of the dressing. Use a quality brand for the best flavor foundation
• Spice blend: including onion powder, garlic powder, and celery salt creates depth without any single flavor dominating
• Poppy seeds: add visual interest and subtle texture to the dressing
• Cider vinegar and sugar: create the perfect tangy sweet balance that makes this dressing irresistible

Step-by-Step Instructions

Prepare the cooking station:

Bring a large pot of water to a rolling boil. While waiting, prepare an ice bath in a large bowl. This crucial step allows you to quickly cool the broccoli after blanching, preserving its bright green color and crisp texture.

Blanch the broccoli:

Once water reaches a full boil, add kosher salt and carefully drop in broccoli florets. Cook for exactly 90 seconds. The broccoli should brighten in color but remain crisp. Immediately transfer to the ice bath using a spider or strainer to halt the cooking process.

Cook the pasta:

Return the same water to a boil and add pasta. Cook according to package directions until al dente, usually 8 to 10 minutes. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.

Dry the components:

Using paper towels, thoroughly dry both the broccoli and pasta. This critical step prevents excess water from diluting the dressing. Press gently on the broccoli to extract excess moisture without crushing the florets.

Combine salad ingredients:

In a large mixing bowl, gently combine the cooled pasta, broccoli, toasted walnuts, shredded cheddar, sliced red onions, and halved grapes. Toss lightly to distribute ingredients evenly.

Make the dressing:

In a separate bowl, whisk together mayonnaise, onion powder, garlic powder, celery salt, poppy seeds, white pepper, dry mustard, sugar, cider vinegar, and olive oil until smooth and well incorporated. The dressing should have a pourable consistency that will coat the ingredients.

Dress the salad:

Pour the prepared dressing over the salad ingredients and fold gently with a large spoon or spatula until everything is evenly coated. Take care not to break the pasta or crush the broccoli florets.

Chill before serving:

Cover the bowl and refrigerate for at least 1 hour before serving, though 3 to 4 hours is ideal to allow flavors to meld completely. The salad will continue to develop flavor overnight.

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You Must Know

This salad provides a full serving of vegetables while still being indulgently delicious. The combination of pasta, cheese, and walnuts makes this substantial enough for a light main course. Each serving contains heart healthy fats from walnuts and olive oil.

The broccoli blanching step is absolutely my favorite part of this recipe. I learned from my grandmother that exactly 90 seconds creates the perfect texture. When I was growing up, she would set a kitchen timer and make me responsible for transferring the broccoli to the ice bath the moment it buzzed. Those kitchen moments are some of my fondest memories with her.

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Make Ahead Magic

This pasta salad actually improves with time in the refrigerator as the flavors meld and develop. You can prepare it up to two days before serving, making it perfect for busy entertaining schedules. If making significantly in advance, consider holding back the walnuts and adding them just before serving to maintain their crunch. The salad will continue to absorb some of the dressing during storage, so you may want to reserve a small portion of dressing to refresh it just before serving.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Cauliflower works beautifully in place of broccoli, while pecans or almonds can substitute for walnuts. For a tangier flavor profile, swap the cheddar for crumbled feta or goat cheese. Green grapes can replace red ones, though the visual impact will be different. For a lighter version, use Greek yogurt in place of half the mayonnaise. The versatility of this salad is what makes it a staple in my recipe collection.

Serving Suggestions

This pasta salad shines as part of a buffet alongside grilled meats or as a stand alone lunch option. For a complete meal, serve it with grilled chicken or salmon. During summer months, I pair it with corn on the cob and watermelon for a refreshing dinner. For an elegant presentation, serve individual portions on butter lettuce leaves with a sprinkle of additional poppy seeds on top. This dish travels exceptionally well for picnics and potlucks.

Storage Tips

Store any leftover pasta salad in an airtight container in the refrigerator for up to three days. The grapes may begin to soften after that point, though the salad remains safe to eat for up to five days. This salad does not freeze well due to the mayonnaise base and fresh components. If you know you'll have leftovers, consider setting aside a portion before adding the dressing, then dressing just before serving for the freshest texture.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, feel free to use any short pasta such as penne, rotini, or bowtie for this dish.

→ Can I make this salad ahead of time?

Certainly, you can prepare the salad and dressing ahead. Combine them just before serving to maintain freshness.

→ What can I use instead of walnuts?

Pecans, almonds, or sunflower seeds are great substitutes if you prefer or have allergies to walnuts.

→ Can I use Greek yogurt instead of mayonnaise?

Yes, Greek yogurt is a lighter alternative to mayonnaise and adds a tangy flavor to the dressing.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.