Creamy Herb Broccoli Shell Pasta Salad
This creamy broccoli pasta salad uses tender shell pasta, crisp broccoli, shredded carrots and celery tossed in a bright lemon-garlic herb dressing. The dressing is creamy but not overly heavy, with Parmesan, Dijon mustard and fresh herbs adding plenty of flavour while keeping the same fresh, colourful appearance shown in the photo.
Equipment
- Large cooking pot
- Colander
- Large mixing bowl
- Small bowl or measuring jug
- Whisk
- Wooden spoon or silicone spatula
- Sharp kitchen knife
- Cutting board
- Box grater or vegetable grater
- Measuring cups and spoons
- Airtight storage container
Ingredients
Pasta Salad
- 12 ounces shell pasta medium sized
- 3 cups broccoli florets small
- 1 cup carrots shredded or cut thin
- 1 cup celery thinly sliced
- ¼ cup parsley finely chopped and fresh
- 2 tablespoons finely chopped fresh dill or chives
- ⅓ cup Parmesan cheese finely grated
Creamy Lemon-Herb Dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt plain or sour cream
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil extra-virgin
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove small and finely grated
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt plus more as needed
- ¼ teaspoon freshly ground black pepper
- 2-4 tablespoons milk as needed
Instructions
Cook the pasta.
- Bring a large pot of well-salted water to a boil. Add the shell pasta and cook until just tender according to the package directions. Avoid overcooking it—the shells soften slightly as the salad chills.
Blanch the broccoli.
- During the final minute of the pasta’s cooking time, add the broccoli florets to the pot. Cook for about 45–60 seconds, just until bright green and slightly tender.
Cool the pasta and broccoli.
- Drain everything well and rinse briefly under cold water. Shake off as much excess water as possible, then let the pasta sit in the colander for a few minutes. This helps prevent a watery dressing.
Make the creamy herb dressing.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, vinegar, olive oil, Dijon mustard, honey, garlic, onion powder, Italian seasoning, salt and pepper. Add enough milk to make the dressing smooth and easy to toss.
Assemble the pasta salad.
- Add the cooled pasta, broccoli, shredded carrots, celery, parsley, dill and Parmesan to the bowl. Gently toss until everything is evenly coated with the creamy dressing.
Chill and serve.
- Cover and refrigerate for at least 30 minutes. Before serving, stir the salad and add a small splash of milk or lemon juice if the dressing has thickened. Taste and adjust the salt and pepper.
Make the creamy lemon-herb dressing slightly thinner than you think it needs to be, because the shell pasta will absorb some of it as the creamy broccoli pasta salad chills. Before serving, stir in a small splash of milk or fresh lemon juice to bring back that smooth, creamy texture.
Notes
- Cook the shell pasta just until al dente so it stays firm in this creamy broccoli pasta salad. Overcooked pasta can become soft and break apart once the dressing is added.
- Cut the broccoli into small, bite-sized florets. Smaller pieces mix more evenly with the shell pasta and make the salad easier to serve and eat.
- Blanch the broccoli for only about 1 minute. It should turn bright green and stay slightly crisp. That little bit of crunch makes a big difference.
- Drain the pasta and broccoli very well before adding the creamy dressing. Excess water can make the salad thin and bland.
- Let the pasta cool before mixing. Warm pasta absorbs dressing quickly, which can leave this easy broccoli shell pasta salad looking dry after chilling.
- The dressing should be slightly loose when first mixed. The pasta shells absorb some of the creamy lemon-herb dressingwhile the salad rests in the refrigerator.
- Fresh lemon juice gives the dressing a brighter flavour than bottled lemon juice. It also helps balance the richness of the mayonnaise and Parmesan.
- Grate the Parmesan finely so it blends smoothly into the dressing instead of forming larger clumps.
- Chill the salad for at least 30 minutes before serving. This gives the garlic, Dijon mustard, herbs and lemon time to blend together.
- Stir the salad well before serving. Add a spoonful of milk, Greek yogurt or lemon juice if the dressing has thickened too much.
- Taste the salad again after chilling. Cold pasta salads often need another small pinch of salt or black pepper before they are served.
- This make-ahead creamy pasta salad with broccoli is best enjoyed within 2 to 3 days and should be stored in an airtight container in the refrigerator.
- For the freshest appearance, save a little chopped parsley or dill to sprinkle over the top just before serving.
- This recipe makes about 6 to 8 side-dish servings, making it a good choice for summer barbecues, picnics, potlucks and family dinners.
Nutrition
Serving: 1servingCalories: 429kcalCarbohydrates: 51gProtein: 13gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 13mgSodium: 485mgPotassium: 456mgFiber: 4gSugar: 6gVitamin A: 4203IUVitamin C: 49mgCalcium: 149mgIron: 2mg
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