Marinated Broccoli Crunch Salad (That Turns Into the Best Macaroni Salad Ever)
If you love macaroni salads as much as I do, I already know you’re going to try this one — because this Marinated Broccoli Crunch Salad doesn’t just make an incredible make-ahead salad, it turns into one of the best macaroni salads you’ll ever eat. It’s bold, crunchy, zesty, and somehow gets better overnight. And if macaroni salads are your love language like mine, you’ll also want to try my mom’s classic macaroni salad (the best ever), my Deviled Egg Macaroni Salad, or my Italian Pasta Salad — but trust me when I say this one deserves a spot right next to them.
This recipe started as a simple marinated salad and accidentally turned into something legendary. Tiny broccoli florets soak up a lemony, olive-oil-based dressing overnight along with chickpeas, red onion, and sharp cheddar. You can eat it straight from the container, pile it onto lettuce, or transform it into the most unreal macaroni salad you’ve ever had. Crazy town good.
The best cutting board you’ll ever find!
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👝 How to Store Leftovers
Store in an airtight container in the fridge for 3-5 days!
🤔 Common Questions
Yes — it’s actually better the next day and keeps well in the fridge for up to 4 days.
Fresh is best. Frozen broccoli will be too soft once marinated.
Marinated Broccoli Crunch Salad (That Turns Into the Best Macaroni Salad Ever)
Ingredients
For the Dressing
- ¾ cup extra virgin olive oil
- Juice of 1 medium lemon
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1 teaspoon Tony’s Creole Cajun seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ⅛ teaspoon sugar
For the Salad
- 1½ cups fresh broccoli florets chopped very small (¼–½ inch pieces)
- ½ cup chopped red onion
- ¾ cup canned chickpeas drained and rinsed
- 1 cup cubed cheddar cheese
Instructions
Make the dressing
- In a 32-ounce deli container or large jar with a lid, add olive oil, lemon juice, red wine vinegar, salt, Cajun seasoning, black pepper, paprika, and sugar. Seal and shake well until fully combined.
Add the salad ingredients
- Add the finely chopped broccoli, red onion, chickpeas, and cubed cheddar cheese directly into the container.
Marinate overnight
- Seal the container and gently flip it upside down and back a few times so everything gets evenly coated. Place in the refrigerator overnight (or at least 6–8 hours).
Serve
- By morning, the broccoli will be perfectly tender-crisp and packed with flavor. Eat it straight from the container or serve one of the ways below.
Best Macaroni Salad Ever
- This is where the magic happens.
Ingredients for the Macaroni Salad Version
- 1 pound elbow macaroni, cooked al dente and drained
- 1 tablespoon red wine vinegar
- 1 cup mayonnaise (Hellmann’s recommended)
- Sunflower seeds, for topping
Instructions
- Flavor the pasta first
- After dumping the marinated broccoli salad into a bowl, add some of the hot, drained macaroni directly into the empty deli container (there will be dressing left clinging to the sides — that’s flavor). Shake gently to coat.
Combine the pasta
- Transfer coated pasta to a large bowl and add the remaining macaroni. Drizzle with 1 tablespoon red wine vinegar and toss.
Add the broccoli crunch
- Pour the entire marinated broccoli salad over the pasta and mix well.
Make it legendary
- Add 1 cup mayonnaise and stir until creamy and fully combined.
Finish
- Sprinkle sunflower seeds over the top for extra crunch.
- Chill for 30 minutes if you can — but it’s honestly incredible right away.
