Pesto Broccoli Salad is a crisp, no-cook salad tossed in a creamy basil dressing. It’s quick to make and easy to chill ahead. Serve with White Bean Burgers or BBQ Sandwiches.
Raw Broccoli Salad with Pesto Dressing
I like this easy side dish because it comes together with just a few simple ingredients but delivers plenty of contrast—cool and creamy, crunchy and fresh. The dressing mixes fresh basil pesto with mayo and lemon for an easy, punchy combo that coats every bite. It’s a great way to enjoy raw broccoli without needing to blanch or steam.
Broccoli Pesto Salad also holds up well in the fridge, making it a solid choice for meal prep, potlucks, picnics, or lunchboxes, and it’s just as good the next day.
As a home cook focused on plant-based recipes, I like finding ways to use pesto outside the usual pasta rotation. This one keeps things simple with no need to even turn on the stove. It’s one of those recipes that feels low-effort but still checks all the boxes for texture and balance.
Ingredients for Pesto Broccoli Salad
You will need the following:
- Broccoli Florets– Keep the pieces small enough to coat well in the dressing but large enough to keep the raw broccoli crisp after chilling.
- Red Onion – Adds a little bite and contrast. Use thin slices or a fine chop, depending on personal preference.
- Basil Pesto – Homemade Pesto gives you more control over the flavor and texture, but store-bought can save time. Either way, it’s the key to the salad’s bold, herby character.
- Mayonnaise – Blends with the pesto to create a creamy dressing.
- Lemon Juice – Just a little bit to brighten up the whole salad and help cut through the richness of the mayo and pesto.
- Ground Black Pepper
How to Make Broccoli Salad with Pesto Dressing
STEP ONE: Make the dressing. In a small bowl, whisk together the pesto, mayonnaise, lemon juice, and black pepper until smooth. Set aside.
STEP TWO: Combine. In a large bowl, toss together the broccoli florets and red onion. Pour the dressing over the top and toss until the vegetables are evenly coated.
STEP THREE: Chill. Cover and refrigerate for about 1 hour to let the flavors come together. Serve chilled.
Make it Vegan 🌱
- Use your favorite egg-free mayonnaise to keep the dressing creamy without dairy or eggs. Everything else in the recipe is already naturally plant-based.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad holds up well for meal prep and is great to have on hand for easy lunches or side dishes.
More Salad Recipes You’ll Love!
- Classic Broccoli Salad
- Watermelon Basil Salad
- Lemon Basil Pasta Salad
- Caprese Pasta Salad
- Garden Kale Salad
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Pesto Broccoli Salad
Ingredients
- 1/4 cup basil pesto
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- 1 pound broccoli florets
- 1/4 cup red onion chopped
Instructions
- In a small bowl, whisk together the pesto, mayonnaise, lemon juice, and black pepper until smooth. Set aside.
- In a large bowl, toss together the broccoli florets and red onion. Pour the dressing over the top and toss until the vegetables are evenly coated.
- Cover and refrigerate for about 1 hour to let the flavors come together. Serve chilled.
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