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    You are here: Home » Dietary Restrictions » Vegetarian » Broccoli Pasta Salad with Asparagus and Cherries

    Broccoli Pasta Salad with Asparagus and Cherries

    5 from 1 vote
    May 24, 2017 (updated December 30, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Looking to clean up your pasta salad game? This broccoli pasta salad is a healthy, vegetable packed version of the classic recipe. It's fast (30 minutes!), make ahead, and delicious both cold or room temperature. This is a fast and easy vegan side dish you'll want to bring to picnics, the neighborhood potluck, and so much more!!

    This Broccoli Pasta Salad is a lighter, healthier, seasonal version of the classic. Whole wheat noodles stand up well to a long marinade, and fresh cherries lend a sweet pop to every bite. Fast and easy, it’s ready in under 30 minutes!

    This broccoli and asparagus pasta salad is a lighter, healthier, seasonal version of the classic with whole wheat noodles that stand up well to a long marinade. Fast and easy, it's ready in just under 30 minutes!
    Jump to:
    • Broccoli Pasta Salad Recipe Notes
    • Perfectly Blanched Vegetables for Broccoli Pasta Salad
    • Choosing Pasta for your Broccoli Pasta Salad
    • Broccoli Pasta Salad Substitutions and Modifications
    • Recipe

    There are lots of cliches floating around the interwebs about transitioning from one to two children, and I’m here today to tell you that they are all true.

    Hello, shitshow.

    Yes, you look like you haven’t showered in days (because you haven’t). Yes, you constantly second-guess yourself, even though you’ve done this whole mothering business once before. Yes, your house is even more of a natural disaster than you thought was possible.

    Asher was born just a week before Cassian started the first grade, and I feel like I’ve been living in a perpetual state of catching up ever since. So it was with great surprise that I realized that Memorial Day is in fact this weekend. Alrighty then.

    This means a few things. (1) The school year is coming to a close. YES. (2) Outdoor party season is imminent. Double YES. (3) I’m gonna need a portable, go-to, potluck party food at-the-ready.

    CRAP.

    Enter this broccoli pasta salad to save the day. Because when you’re as much of a train wreck as I am these days, ain’t nothing easier than pasta salad.

    This broccoli and asparagus pasta salad is a lighter, healthier, seasonal version of the classic with whole wheat noodles that stand up well to a long marinade. Fast and easy, it's ready in just under 30 minutes!

    This isn’t your mama’s pasta salad. As much as I love the Italian dressing-doused slippery noodle variety, sometimes a girl just needs her veggies. This broccoli pasta salad with asparagus and cherries is a healthy, seasonal spin-off of the classic and pretty much perfect for this weekend’s upcoming Memorial Day festivities. Have pasta salad, will travel.

    Pin it now! Click here to add this Broccoli Pasta Salad to your recipes board Pinterest. 

    Broccoli Pasta Salad Recipe Notes

    I managed to make this in less than 30 minutes with the aid of my beloved and trusty mandoline slicer. I’ve had this guy for close to 10 years and use it constantly. With vegetable season coming on strong and fast, you won’t regret the relatively small investment.

    This broccoli and asparagus pasta salad is a lighter, healthier, seasonal version of the classic with whole wheat noodles that stand up well to a long marinade. Fast and easy, it's ready in just under 30 minutes!

    Perfectly Blanched Vegetables for Broccoli Pasta Salad

    I blanched the asparagus and broccoli for just a few minutes, and horror of horrors, I did not dunk them into an ice bath afterwards. (1) Who always has enough ice on hand for such luxuries? (2) Ain’t nobody got time for ice baths.

    Blanching vegetables for your pasta salad needn’t be a chore involving multiple vessels and vast sums of ice. To get perfectly tender, yet crisp, vegetables every time, I following an easy method requiring zero extra bowls:

    (1) Bring a large pot of water to a boil and season liberally with sea or kosher salt.

    (2) Add the vegetables to the boiling water. Add them in increments if some vegetables will take longer to blanch than others. I added the broccoli first, then the asparagus two minutes later. Here is a super handy printable chart from My Frugal Home with various vegetable blanching times.

    (3) Undercook the veggies by 30 seconds and immediately strain. Rinse the blanched asparagus and broccoli under cold running water for a minute or two until chilled. Blanched veggie perfection – no ice bath!

    Choosing Pasta for your Broccoli Pasta Salad

    I used whole wheat pasta from Severino. This is hands down my favorite pasta brand that can be purchased in a grocery store (I get mine at Whole Foods). I especially love gemelli and use it all the time. Evidence. Evidence.

    Gemelli is great in a pasta salad for it’s shape, but you could also use rotini or penne.  I prefer whole wheat for nutritional reasons, plus the texture holds up really well (and is even enhanced) after a long marinade in the fridge. No gummy noodles for the win.

    This broccoli and asparagus pasta salad is a lighter, healthier, seasonal version of the classic with whole wheat noodles that stand up well to a long marinade. Fast and easy, it's ready in just under 30 minutes!

    Broccoli Pasta Salad Substitutions and Modifications

    I added cherries to my salad for a sweet pop, and because….duh. Cherries are amazing. They have a short season, and I’m gonna use ’em while they’re here!

    Sliced cucumbers and julienned carrots add lots of crunch, and fun texture.

    I used lemon-thyme and if you have it, it’s so, so good. If you don’t have it, regular ol’ thyme is perfectly delicious. You could also use basil, chives, or parsley (or a combo!).

    Make it Carnivorous:  this would be fab with chicken and/or cured meats like pepperoni or salami

    Make it Dairy-lovin’:  ricotta salata all the way; if you can’t find it, fresh mozzarella pearls are nice

    An overhead view of a bowl of broccoli pasta salad on a wood table.

    Did you make this Broccoli Pasta Salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    This broccoli and asparagus pasta salad is a lighter, healthier, seasonal version of the classic with whole wheat noodles that stand up well to a long marinade. Fast and easy, it's ready in just under 30 minutes!

    Broccoli Pasta Salad with Asparagus and Cherries

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This broccoli pasta salad is a lighter, healthy, seasonal version of the classic with whole wheat noodles that stand up well to a long marinade. Fast and easy, it’s ready in just under 30 minutes!
    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins
    Servings : 8
    Calories: 325

    Recommended Equipment

    • 2 Large Pots
    • Strainer
    • Large Mixing Bowl
    • Small Lidded Jar

    Ingredients

    Salad

    • ½ pound whole wheat pasta
    • 1 bunch asparagus, chopped to 2″ pieces
    • 1 large head of broccoli, chopped to bite-sized pieces
    • kosher salt
    • 1 large carrot, julienned
    • 1 english cucumber, thinly sliced
    • 4 scallions, thinly sliced
    • 2 c. cherries, halved
    • 2 tbsp fresh lemon-thyme leaves

    Sherry Vinaigrette

    • ¾ c. olive oil
    • ¼ c. sherry vinegar, or red wine
    • ½ lemon, juiced
    • 1 tsp honey
    • 1 tsp sea salt
    • 1 tsp cracked black pepper

    Instructions

    • Bring two large pots of water to a boil.
    • While the water is coming to a boil, prepare the vegetables and cherries. Set the broccoli and asparagus aside, and add the carrots, cucumbers, scallions and cherries to a large bowl.
    • Liberally salt the boiling water. In the first pot, add the pasta and cook to package instructions.
    • In the second pot, add the broccoli and cook for 2 minutes. Then add the asparagus and cook both for 1 additional minute. Strain the vegetables and rinse under cool running water for a few minutes. Give them a shake to release as much water as possible, then add the blanched vegetables to the raw vegetables and cherries.
    • Drain the pasta, run under cool running water to stop the cooking process, shake, then add the pasta to the other ingredients.
    • Make the vinaigrette. In a small jar with a lid, add the olive oil, vinegar, lemon juice, honey, salt and pepper. Shake vigorously until emulsified.
    • Add the thyme and vinaigrette to the pasta salad, toss to incorporate, and chill for a least 1 hour, and up to 1 day. Serve cold or at room temperature.

    Nutrition Information

    Calories: 325kcal (16%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains an affiliate link, which means we receive a small commission if you make a purchase using this link. Rest assured, we only use products that we own and love!

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    2 Comments
    Filed Under: 30 Minute Meals, Pasta, Salads, Side Dishes, Spring Recipes, Vegan, Vegetarian Tagged With: asparagus, broccoli, cherries, dairy free, vegan

    Reader Interactions

    Comments

    1. Lindsay | With Salt and Pepper

      May 25, 2017 at 9:33 am

      I love that you added cherries here! One to two kids…yes to shitshow. Two to three kids…like riding a bike…off a cliff 😉

      Reply
      • Danielle

        May 26, 2017 at 1:46 pm

        5 stars
        Yeah, I’m not going anywhere near three! This shop is c.l.o.s.e.d. 🙂

        Reply

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