This pasta salad with broccoli, tomatoes, and red beans is an easy dish to make when summer tomatoes are at their absolute best. It's loaded with fresh herbs and just enough pasta to hold everything together, so an abundance of vegetables does most of the work. It's also a reliably sturdy vegan option for a potluck, since it holds up well at room temperature and only gets better as it sits.
What makes this salad especially satisfying is how much texture and color it packs into one bowl - tender pasta, bright green broccoli, juicy diced tomatoes, and hearty red beans, all tossed together in a simple oil-and-vinegar dressing. It comes together quickly and travels well, making it a good choice for picnics and cookouts as much as weeknight dinners.
Key Ingredients & Substitutions
- Short, chunky pasta - shapes like bowties or cavatappi hold the dressing and vegetables well. Just 8 ounces is needed since the vegetables make up most of the volume.
- Broccoli - finely chopped florets, blanched briefly right in the pasta water, stay bright green and tender-crisp rather than mushy.
- Ripe, juicy tomatoes - this salad is really built around summer tomatoes at their peak, so use the best ones you can find for the most flavor.
- Small red beans - canned beans keep this quick and add protein and heartiness. Kidney beans or black beans work as substitutes if that's what's in your pantry.
- Sun-dried tomatoes - a small amount adds a concentrated, slightly tangy sweetness that balances the fresh tomatoes. Look for the non-oil-cured kind so they don't add too much extra fat.
Helpful Tips
- Add the broccoli to the pasta water in the last 30 seconds of cooking rather than boiling it separately - it's an easy way to save a pot and get perfectly tender-crisp broccoli.
- Rinse the pasta and broccoli under cold water right after draining to stop the cooking and cool everything down quickly for the salad.
- Let the salad stand for 30 to 60 minutes before serving if you have the time - this gives the flavors a chance to meld and makes a real difference in taste.
- Taste before serving and adjust with extra oil, vinegar, lemon juice, or seasoning, since the pasta tends to soak up some of the dressing as it sits.
Variations
Swap in chickpeas or black beans for the red beans if you'd like a different flavor, or add diced cucumber or bell pepper for even more crunch and color. A handful of Kalamata olives or a sprinkle of vegan feta makes a nice addition if you want to lean into more of a Mediterranean flavor profile. For extra heat, add a pinch of red pepper flakes along with the Italian seasoning.
Serving Ideas
This salad is substantial enough to serve as a light lunch or main dish on its own, but it also makes a great potluck or picnic side since it travels well and doesn't need to be kept warm. Pair it with crusty bread or a simple green salad if you want to round out the meal further.
Storing & Freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days, and the flavors often taste even better the next day. This salad isn't a good candidate for freezing, since the fresh tomatoes and blanched broccoli both turn watery and lose their texture once thawed.
Recipe
Pasta Salad with Broccoli, Tomatoes, and Red Beans
Ingredients
- 8 ounces pasta any short, chunky shape, like bowties or cavatappi
- 4 cups broccoli florets finely chopped
- ¼ cup fresh parsley chopped
- 3 scallions minced
- fresh basil leaves sliced, to taste
- 1 ½ to 2 pounds ripe, juicy tomatoes diced
- 15 to 16 ounce can small red beans drained and rinsed
- ¼ cup sun-dried tomatoes cut into strips (preferably not oil-cured)
- ¼ cup extra-virgin olive oil or as desired
- ¼ cup red wine vinegar or apple cider vinegar
- juice of ½ lemon or lime about 2 tablespoons
- 2 teaspoons italian seasoning blend
- salt and freshly ground pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Just before it's done, add the broccoli florets and cook until they're bright green, not more than another 30 seconds.
- Drain the pasta and broccoli and rinse until cool.
- Combine the pasta and broccoli in a large serving bowl with the remaining ingredients. Toss well.
- If time allows, let stand for 30 to 60 minutes or so to allow the flavors to blend. Taste, and bring the flavors up to your liking with additional oil, vinegar, lemon juice, seasoning blend, and salt and pepper.
Nutrition (Estimate per Serving)
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes - in fact, it's a great make-ahead dish since the flavors improve as it sits. Prepare it up to a day in advance and store it covered in the refrigerator, then give it a good toss and taste for seasoning before serving.
Can I use frozen broccoli instead of fresh?
Fresh broccoli holds its color and texture better in a cold salad like this one, but thawed and well-drained frozen broccoli can work in a pinch. There's no need to cook it further - just chop and add it straight to the bowl with the rest of the ingredients. Pat it dry with a paper towel first so it doesn't water down the dressing.
Jane Kelly says
These all look great-I can't wait to try them!