Transform simple pasta and fresh broccoli into a crowd pleasing caesar salad! This Broccoli Caesar Pasta Salad features tender roasted broccoli, short cut pasta, crispy bacon, shaved parmesan and toasted panko crumbs, all tossed with my creamy egg-free caesar dressing! If you loved my air fryer chicken caesar salad, you'll adore this salad packed with the same bold, tangy flavors. It's the ultimate side salad for summer BBQs and picnics!
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Quick Look: Broccoli Caesar Pasta Salad
- ⏱ Prep Time: 15 minutes
- 👩🏻🍳 Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽 Servings: 8 side salads
- ⚡ Calories: 329 per serving
- 🔥 Flavor/texture: tender broccoli and al dente pasta covered in a creamy dressing with a tangy and garlicky flavor.
- 👌 Difficulty: even with multiple elements to this salad, it's super easy to make.
- ❤️ Why you'll love: satisfying texture contrast with chewy pasta, creamy dressing and roasted broccoli, topped with crunchy, seasoned panko crumbs.
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This salad will be on repeat all summer!
This pasta salad has turned into our go-to side dish this summer. We've been pairing it with these jalapeno turkey burgers, and when we're not grilling, it goes perfectly with this crispy air fryer pork schnitzel!
Here's why you need to bring this pasta salad to your next summer cookout:
- Holds up well to dressing. Tender, roasted broccoli doesn't wilt like lettuce, so you can fully assemble this salad before you head to your cookout.
- Flavor-infused pasta. The pasta soaks in the creamy dressing, infusing every bite with tangy, caesar flavor.
- Texture contrast. Combines chewy pasta, creamy dressing and tender broccoli.
- Upgraded crispy crunch: Instead of croutons, toasted panko breadcrumbs deliver crispy bites in every forkful of salad! (They have a smoky, garlicky seasoning, similar to the panko coating I use for these air fryer breaded chicken bites).
Table of Contents
Ingredient notes and substitutions
- Broccoli: The recipe calls for 1 large head of broccoli, or about 4 cups of broccoli florets. Sometimes I'll buy a bag of florets and just measure out 4 cups. Other times, I'll buy a head or crown, and chop it up myself.
- Pasta: I used radiatori pasta but any short-cut textured pasta will work. You'll want a pasta with nooks and crannies where the caesar dressing can settle. Other good shapes include fusilli, rotini, cavatappi or bowtie. (I love how the bowtie shape catches the pesto dressing in this bowtie pesto pasta salad)!
- Bacon: The recipe calls for 5-6 slices of crispy, cooked bacon. This amounts to roughly ½ cup. If you want to make this salad a little lighter, you can try this air fryer turkey bacon recipe which is less greasy than traditional bacon.
- Panko crumbs: Instead of croutons, which are traditionally served with caesar salad, this pasta salad is served with toasted panko crumbs. Of course, if you prefer croutons, I've got you covered with these homemade sourdough croutons!
- Parmesan: You need grated parmesan for the caesar dressing, and I also like to add some shaved parmesan to the salad before serving. I always buy a block of parmesan and grate or shave it myself.
- Mayo: The caesar dressing is made without raw eggs but it does require mayo. To keep it fully egg-free, I use plant-based mayo. You can use traditional mayo if you prefer.
- Sour cream: For a creamy texture and tangy flavor, some full fat sour cream is also needed for the dressing.
- Dijon mustard: Also used for tanginess in the dressing. I don't recommend substituting with yellow mustard as it won't add the same flavor.
- Lemon juice: The juice from half a lemon will help cut through the richness of the mayo and sour cream.
- Garlic: Minced or finely chopped garlic adds a sharp flavor, but also complements the savory parmesan and tangy lemon flavor.
How to make broccoli caesar pasta salad
Step 1: Add all the dressing ingredients to a bowl and whisk to combine. Cover and store in the fridge until ready to use.
Step 2: Mix together the panko crumbs and seasoning, spread out on a baking sheet and lightly spritz with oil.
Step 3: Bake at 400F for 3-5 minutes, or until a deep golden brown. Transfer to a bowl and let cool.
Step 4: Toss the broccoli with oil and seasonings and arrange in a single layer on a baking sheet.
Step 5: Roast at 425F for 8-10 minutes, or until the edges get crispy and its just barely fork tender. Let cool.
Step 6: While the broccoli is roasting, cook the pasta according to package instructions.
Step 7: To a large bowl, add the cooked pasta, broccoli, bacon, extra parmesan and dressing.
Step 8: Toss together until everything is coated in dressing. Serve with crispy panko crumbs sprinkled over top.
Expert tips
- Avoid mushy broccoli. You want the broccoli to hold up to the heavy dressing and add ins, so be careful not to over cook it. You'll also want to spread it out on the sheet pan so it roasts and doesn't steam.
- Al dente pasta. Cooking the pasta al dente will ensure it stays firm and chewy when mixed with the dressing.
- Use all the dressing. It might seem like a lot, but the pasta absorbs the dressing, so you'll want to mix it all in.
- Keep an eye on the panko crumbs. The panko crumbs toast quickly, so don't take your eyes off them while they're in the oven.
- Wait to add the toasted panko crumbs. The panko crumbs will absorb the dressing, so I don't add them to the salad right away. I wait to serve them sprinkled on top of the salad.
Broccoli caesar pasta salad FAQs
While the salad holds up well in the fridge, I prefer to serve this one within a few hours of it being assembled. To make a day ahead, you can make the dressing and cook the pasta, bacon and broccoli and store separately in the fridge. You can also toast the panko crumbs a few days in advance and store them in a covered container at room temperature. The day of, assemble the salad and serve right away, or store in the fridge and serve within a few hours.
I prefer the texture and flavor of seasoned, roasted broccoli, but if you prefer raw, you can add it to this salad. I would just cut it into smaller florets.
I use roasted broccoli as I think it's more flavorful, but you can use steamed or blanched broccoli. Just be careful not to over cook it as it will be mushy. It should be bright green in color and fork tender.
Leftovers will last for up to 3 days stored in an airtight container in the fridge. Just note that the pasta will absorb more of the dressing during this time. Also, be sure the toasted breadcrumbs haven't been added to the salad. They will get soggy in the fridge.
Since we're all about burgers with pasta salad, I recommend these air fryer turkey burgers or breaded air fryer chicken burgers. These air fryer chicken cutlets would also go well with the salad.
More pasta salad recipes
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📖 Recipe
Broccoli Caesar Pasta Salad
Ingredients
For the dressing:
- ⅓ cup (90 g) plant-based mayonnaise, (or traditional mayo)
- ⅓ cup (90 g) full fat sour cream
- ¼ cup (20 g) finely grated parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon dijon mustard
- 2-3 garlic cloves, minced or chopped
- ½ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
For the crispy breadcrumbs:
- ½ cup (30 g) panko crumbs
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon fine sea salt
- spray oil
For the broccoli:
- 4 cups (245 g) broccoli florets, or 1 large head, chopped
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
For the rest of the salad:
- 2 ½ cups (220 g) uncooked radiatori pasta, or another short-cut pasta
- ½ cup cooked, crumbled bacon, about 5-6 slices
- ¼ cup (20 g) shaved parmesan
Instructions
- Add all the dressing ingredients to a bowl and whisk to combine. Cover and store in the fridge until ready to use.
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- In a small bowl, mix together the panko crumbs, smoked paprika, garlic powder and salt. Spread out on a baking sheet and lightly spritz with oil.
- Bake for 3-5 minutes, or until a deep golden brown. (Keep an eye on them and stir them around if browning too much). Transfer to a bowl to cool.
- Add the broccoli florets to a large bowl and toss with the oil, garlic powder, salt and pepper until well coated.
- Increase the oven temperature to 425F. Spread the broccoli out on the same baking sheet you used for the panko crumbs.
- Roast for 8-10 minutes, or until the edges get crispy and its just barely fork tender. Let cool.
- While the broccoli is roasting, cook the pasta according to package instructions. Rinse with cold water and drain.
- Add the pasta, broccoli, bacon and parmesan to a large bowl. Pour the dressing over top and toss together until everything is well coated.
- Serve with the toasted panko crumbs on top.
Notes
- Avoid mushy broccoli. You want the broccoli to hold up to the heavy dressing and add ins, so be careful not to over cook it. Roast it until just tender. Also, spread it out on the baking sheet so it roasts and doesn't steam.
- Al dente pasta. Cooking the pasta al dente will ensure it stays firm and chewy when mixed with the dressing.
- Use all the dressing. It might seem like a lot, but the pasta absorbs the dressing, so you'll want to mix it all in.
- Keep an eye on the panko crumbs. The panko crumbs toast quickly, so don't take your eyes off them while they're in the oven.
- Wait to add the toasted panko crumbs. The panko crumbs will absorb the dressing, so I don't add them to the salad right away. I wait to serve them sprinkled on top of the salad.
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Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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