This Broccoli Pasta Salad is the perfect easy side dish for summer barbecues, potlucks and picnics. Made with broccoli, cucumber, red grapes, pecans, vegan feta, dried cranberries and a homemade poppy seed dressing. Gluten-free, vegan, dairy-free with grain-free paleo-friendly options.
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Updated June 2021
Easy Gluten-Free Broccoli Pasta Salad
Looking for a light and healthy lunch for summer potlucks and cookouts? This Broccoli Pasta Salad is easy to make with chopped broccoli, red grapes, pecans, feta, dried cranberries and a homemade Poppy-seed dressing. Pasta salads are always a delicious crowd-pleaser and perfect for lunch, a light dinner and spring and summer potlucks, picnics, cookouts and backyard BBQs.
Why you’ll love this recipe
We love making this healthy Broccoli Pasta Salad ahead of time since it keeps really well in the fridge making it perfect if you’re planning to make this ahead of time for a picnic or a summer barbecue the next day.
- Vegan, gluten-free, dairy-free with grain-free and paleo options
- Light, refreshing and perfect for lunch or a light dinner on the patio
- Simple to customize and works great for meal prep
Ingredients you need:
For the healthy pasta salad (two variations):
Original Version:
- Dried pasta– any gluten-free or grain free pasta brand you like. We love these grain-free pastas from Jovial and Cappello’s. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas. For keto, there’s Almond Love or use your favorite low carb pasta you like.
- Broccoli – roughly chopped.
- Cucumbers – chopped.
- Grapes – cut into halves.
- Cherry or grape tomatoes– cut in half
- Red onion – chopped.
- Radishes – thinly sliced. Omit or sub with chopped artichoke, asparagus or another vegetable of choice.
- Vegan Feta – We like Violife Vegan Feta. You can omit or use your favorite feta if not dairy-free.
- Toasted pecans – for some crunch. Feel free to use sliced almonds, walnuts or sunflower seeds to keep this vegan pasta salad nut-free.
- Dried cranberries – for sweetness. Feel free to leave them out if you prefer.
- Salt and pepper
Second Version as seen on Instagram / Tiktok:
- Dried pasta– any gluten-free or grain free pasta brand you like. We like Jovial gluten-free or cassava flour fusilli.
- Broccoli – roughly chopped.
- Cucumbers – chopped.
- Asparagus – chopped
- Fresh chopped herbs – parsley or chives work great.
Dressing options:
Creamy homemade poppyseed dressing
- Plain Greek yogurt – use your favorite dairy free plain yogurt; we like Kitehill plain almond milk yogurt or Culina Plain and Simple.
- Apple cider vinegar – you can also use fresh lemon juice or distilled vinegar if that’s what you have on hand.
- Pure maple syrup – or use your favorite sticky liquid sweetener such as Lakanto sugar-free maple syrup, date syrup, coconut flower nectar syrup, liquid monk fruit or honey if not vegan.
- Lemon juice- freshly squeezed
- Olive oil
- Poppyseeds
- Garlic – minced
- Salt and pepper – to taste.
Avocado dressing:
- Avocado
- Tahini – or preferred runny nut / seed butter
- Garlic cloves
- Nutritional yeast
- Fresh chives
- Fresh lemon juice
- Maple syrup – or preferred liquid sweetener
- Salt
- Black pepper
How To Make Broccoli Pasta Salad
- Cook the pasta: Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
- Make the dressing:
- For the poppy seed dressing: Combine all the dressing ingredients together in a resealable jar. Shake well and set aside.
- For the avocado dressing: Place all the dressing ingredients into a blender/food processor and blend until smooth. Add a bit more water if needed. Taste and season with salt and pepper.
- Assemble the salad ingredients:
- For the original salad version: In a large mixing bowl, add the cooked pasta, broccoli, red onions, cucumber, radishes and half of the feta to the bowl.
- For the IG / TikTok version: Heat 1-2 tsp oil in a frying / sauté pan over medium heat. Add the asparagus and sauté for 3-4 minutes, or until tender and still a bright green. Set aside until slightly cool. When ready to assemble, in a large bowl add the pasta, broccoli, cucumber and sautéed asparagus.
- Toss in the dressing: Add the dressing and toss evenly coat. Season as needed with salt and pepper. Cover bowl and chill in the fridge for at least an hour.
- Serve:
- For the original version: Toss in grapes, pecans, cranberries and more crumbled feta before serving. Add more salt and black pepper to taste as needed. Serve immediately or cover and chill in the fridge.
- For the IG / TikTok version: Top with fresh chopped parsley / chives and optional toppings before serving. Add more salt and black pepper to taste as needed. Serve immediately or cover and chill in the fridge.
Make Ahead Tips
- Cook the pasta ahead of time and store in a large reusable container in the refrigerator.
- Wash and chop the broccoli and tomatoes in advance and store in an airtight container in the refrigerator.
- Make the dressing in advance and store in a resealable jar in the refrigerator.
Summer pasta salads variations
Pasta salads are always a delicious crowd-pleaser and perfect for lunch, a light dinner and spring and summer potlucks, picnics, cookouts and backyard BBQs.
- They’re quick and easy to make and can easily be customized to what you like or have on hand.
- Plus, they work for a variety of diets and can easily be made gluten-free, vegan, low carb, grain-free, keto or paleo depending on the pasta you use which we’ve included suggestions for below in the recipe card.
Want more gluten-free pasta salad recipes? Check out our Vegan Caesar Pasta Salad, Avocado Spinach Pasta Salad, Caprese Pasta Salad, Chicken Caesar Pasta Salad or our Tortellini Pasta Salad.
How To Store This Gluten Free Pasta Recipe
This easy pasta salad will last in the refrigerator for up to four days, and it is perfect for meal prep. Divide the cooked pasta into reusable airtight containers. This is our favorite lunch container. Here are a few of our other favorites for storing food:
- Glass meal prep containers – Divided containers with 2 compartments are great if you want to include a portion of salad plus a side of protein or fruit.
- Jars with lids – Mason jars are great for portioning out salads and they make your fridge look Pinterest-worthy. We love these reusable plastic jar lids for everything you can put in a jar. And for dressings and sauces, these flip-top lids are a must-have!
- Silicone bags – The great thing about silicone bags is that they can be re-used, are dishwasher-safe and don’t absorb odors. We LOVE stand-up bags from Stasher for their 56-ounce capacity and the fact that they stand up minimizing any risk of leakage.
More healthy salad recipes you will love:
Kale Salad with Avocado Caesar Dressing
This Broccoli Pasta Salad is the perfect easy side dish for summer barbecues, potlucks and picnics. With two delicious variations to choose from with fresh broccoli, crispy cucumber and either red grapes, pecans, feta, dried cranberries tossed in a creamy homemade Poppyseed dressing or with a creamy avocado dressing. Gluten-free, vegan, dairy-free with grain-free paleo-friendly options.
- 8 oz dried gluten-free pasta , use any gluten-free or grain free pasta brand you like, but if you are paleo these from Jovial, or Almond Love for Keto or Cappello's grain-free pasta. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas.
- 3 cups broccoli florets , chopped into small pieces
- 2 cups grapes , cut into halves
- 1/3 cup chopped red onion
- 1/3 cup chopped cucumbers
- 1/4 cup sliced radishes
- 1/3 cup crumbled vegan feta , divided - we like Violife
- 1 cup toasted pecans chopped
- 1/4 cup dried cranberries
- 1 cup Primal Kitchen Ranch Dressing OR Homemade Dressing below
- 1/2 cup plain dairy-free / vegan yogurt , we like Kitehill plain almond milk yogurt or Culina Plain and Simple.
- 1/4 cup apple cider vinegar
- 1/4 cup pure maple syrup , or use your favorite sticky liquid sweetener such as Lakanto sugar-free maple syrup, date syrup, coconut flower nectar syrup, liquid monk fruit or honey if not vegan.
- 1/2 tablespoon olive oil OR avocado oil
- 1 teaspoon poppy seeds , optional
- salt and black pepper to taste
- broccoli florets , use any gluten-free or grain free pasta brand you like, but if you are paleo these from Jovial, or Almond Love for Keto or Cappello's grain-free pasta. If you are looking for a chickpea or lentil based pasta, you can use Banza pasta shells that are made with chickpeas.
- 2-3 cups broccoli florets (about 1 head) , finely chopped.
- 1/2 cup chopped cucumbers
- 1/2 cup chopped asparagus , (woody ends removed)
- 1-2 tbsp fresh chopped herbs of choice (parsley or chives) , for topping
- 1 avocado
- 1/4 cup tahini , can also sub with preferred runny nut / seed butter of choice
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 1 tbsp chopped fresh chives
- 1/2 lemon
- 1 tsp pure maple syrup , or preferred liquid sweetener of choice
- 1/2 tsp salt , or to taste
- black pepper , to taste
Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
Combine all the ingredients together in a resealable jar. Shake well and set aside.
In a large mixing bowl, add the cooked pasta, broccoli, red onions, cucumber, radishes and half of the feta to the bowl. Pour in the dressing and toss evenly coat. Season as needed with salt and pepper.
Cover bowl and chill in the fridge for at least an hour. Toss in grapes, pecans, cranberries and more crumbled feta before serving.
- For meal prep: Divide salad into lunch containers. Store in fridge for up to 4 days.
In a large pot, cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
Using the same pot / pan, add 1-2 tsp oil heat. Add the asparagus and sauté for 3-4 minutes, or until tender but still bright green. Set aside.
Place all the dressing ingredients into a blender/food processor and blend until smooth. Add a bit more water if needed. Taste and season with salt and pepper.
In a large bowl add the pasta, broccoli, cucumber and sautéed asparagus.
Add the dressing and toss evenly to coat. Season as needed with salt and pepper. Cover bowl and chill in the fridge for at least an hour.
Top with fresh chopped parsley / chives and optional toppings before serving. Serve immediately or cover and chill in the fridge.
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