Pasta/ Salads/ Under 30 Mins

Broccoli Cranberry Pasta Salad

November 4, 2014 (Last Updated: July 19, 2017)

Broccoli Cranberry Pasta Salad | @yummyaddiction

This stuff is SO GOOD!! A cold pasta salad is one of those dishes that invite endless experimentation. Basically, you can put pretty much anything in it and it will be delicious. Like today. Classic broccoli salad + cranberries + pasta = heavenly yummy!

Broccoli Pasta Salad

This salad has the perfect combination of flavors and textures. I love a subtly but not overpoweringly sweet and tangy dressing that gets soaked into the crunchy broccoli, sweet & tart cranberries, toasted sunflower seeds, crispy & salty prosciutto, zippy red onion, soft Cheddar cheese and, of course, chewy pasta. Oh yes, this pasta salad is more than just fantastic. I always prefer a lighter dressing on my salad so the combination of Greek yogurt and mayo is just perfect!

Broccoli And Cranberry Pasta Salad | @yummyaddiction

I highly recommend making this salad in advance, allowing the flavors to mingle and blend together. You will be amazed with the result! This is so simple and easy to make, so there’s no excuse not to try it! Broccoli Cranberry Pasta Salad | @yummyaddiction

Broccoli Cranberry Pasta Salad

Broccoli Cranberry Pasta Salad

5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Author: Yummy Addiction


  • 2 cups farfalle , bow-tie pasta, uncooked
  • 3 cups broccoli florets , cut into bite sized pieces
  • 2 teaspoons olive oil
  • 6 slices prosciutto
  • 1/3 cup dried cranberries
  • 1/4 cup sunflower seeds , toasted
  • 1 small red onion , diced
  • 1 cup shredded Cheddar cheese
  • 1/2 cup Greek yogurt
  • 1/4 cup light mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook pasta according to package directions until al dente. Rinse with cold water. Drain.
  • Heat oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook 2 minutes or until crisp, stirring occasionally. Transfer to paper towels to drain. Once drained, chop into bite sized pieces.
  • Add pasta, broccoli, prosciutto, cranberries, sunflower seeds, onion and Cheddar cheese in a large bowl. In a small bowl, whisk together Greek yogurt, mayonnaise, sugar, vinegar, salt and pepper. Pour dressing over salad and toss to coat. Cover and refrigerate until ready to serve (at least 1 hour). Enjoy!



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  • Reply
    January 17, 2015 at 2:02 am

    We just tried this with smoked chicken legs. It was AMAZING! I loved everything about this, the salty prosciutto, the crunchy sunflower seeds, and most of all the cranberries. I never knew Greek yogurt could be so perfect as a sub for mayo. The only thing I did different was blanched the broccoli as my husband doesn’t care for raw and used white onion and Romano instead of cheddar. Thank you for this new family favorite!5 stars

    • Reply
      January 18, 2015 at 3:48 pm

      Oh Bre, your comment made my day! I’m so happy you and your family loved this recipe so much. Thanks for letting me know. 😉

  • Reply
    January 25, 2015 at 6:44 pm

    Just made this for lunch. Gluten free pasta and omitted the meat. It was a delicious vegetarian lunch.
    Thank you for the recipe!5 stars

    • Reply
      January 25, 2015 at 6:58 pm

      Thank you for reporting back, Vanessa! I’m so glad you liked this recipe!

  • Reply
    February 7, 2015 at 6:18 pm

    I love this salad. I usually don’t write a review on annoying but I just had to. This will be made st least once a week. Thank you for the recipe.5 stars

    • Reply
      February 9, 2015 at 6:01 pm

      I’m so glad you liked this salad, Michelle. Thank you for reporting back!

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