Creamy Broccoli Pasta Salad

Total Time
Prep 20 mins
Cook 10 mins

Delicious, low-fat salad.

Ingredients Nutrition


  1. Cook rotini to desired doneness as directed on package.
  2. Drain; rinse with cold water until cool.
  3. Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well.
  4. In large bowl, combine broccoli, tomatoes, carrot and basil.
  5. Add cooked rotini; mix well.
  6. Add sour cream mixture; toss gently to mix thoroughly.
  7. Serve immediately, or cover and refrigerate until serving time.
Most Helpful

I loved this recipe! Followed the recipe exactly and the only thing I would do differently is add salt and pepper. It was nice to find a recipe that does not make such a large amount for just my husband and myself. Now I know I can double or triple as needed. The parmesan added so much to the dressing and the fresh basil was perfect!

Jilly 07 July 07, 2012

I think this salad was good, and probably will use at as inspiration in the future, but this recipe did have some draw backs in my opinion. First, the goods are: appearance, simplicity and variety. It was colorful, easy to make, and had several delicious veggies, including one of my faves (broccoli). I also found it was not bland, which often can be a problem in pasta salads. I made the exact recipe, and served it to four adults, and it was barely sufficient to give everyone a decent sized serving. There were no left overs, and if I were serving this to 5-6 or more people, I would double the recipe. It wasn't quite as creamy as I like, and I would advise adding slightly more milk.

Boomerang Longhorn February 27, 2011

So fresh and wonderful tasting! I was wondering and wondering when I could find a tasty, lower calorie wonderful tasting pasta salad that included veggies and I found it. I followed this exactly, even cutting down the mayo by a teaspoon, and used low fat sour cream. So fresh and tasty you would of thought you had gone to the beach on a picnic. Added a bit of red-pepper-flakes just for the heck of it. Thanks for posting!

Andi of Longmeadow Farm February 10, 2011

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