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A close-up of a large metal bowl filled with a broccoli salad containing diced cheddar cheese, bacon, chickpeas, and dressing. A person in a striped shirt, with purple nail polish, is holding up a spoonful of the salad.
Melissa Jo

Marinated Broccoli Crunch Salad (That Turns Into the Best Macaroni Salad Ever)

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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.
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Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian

Ingredients
  

For the Dressing
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

Equipment

Method
 

Make the dressing
  1. 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
  1. Add the finely chopped broccoli, red onion, chickpeas, and cubed cheddar cheese directly into the container.
Marinate overnight
  1. 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
  1. 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
  1. This is where the magic happens.
Ingredients for the Macaroni Salad Version
  1. 1 pound elbow macaroni, cooked al dente and drained
  2. 1 tablespoon red wine vinegar
  3. 1 cup mayonnaise (Hellmann’s recommended)
  4. Sunflower seeds, for topping
Instructions
  1. Flavor the pasta first
  2. 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
  1. 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
  1. Pour the entire marinated broccoli salad over the pasta and mix well.
Make it legendary
  1. Add 1 cup mayonnaise and stir until creamy and fully combined.
Finish
  1. Sprinkle sunflower seeds over the top for extra crunch.
  2. Chill for 30 minutes if you can — but it’s honestly incredible right away.

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