Broccoli Pasta Salad
A creamy and crunchy broccoli pasta salad made with pasta, fresh broccoli, cheddar cheese, red onion, and a tangy dressing.
Equipment
- large pot
- colander
- large mixing bowl
- small bowl
- spoon
- knife
- cutting board
Ingredients
Ingredients
- 12 oz rotini pasta
- 4 cups fresh broccoli florets chopped small
- 1 cup cheddar cheese cubed or shredded
- 0.25 cup red onion finely diced
- 6 slices bacon cooked and chopped, optional
- 0.25 cup sunflower seeds optional
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt or sour cream
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp sugar or honey
- 0.5 tsp garlic powder
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the rotini pasta according to package directions until just tender.
- Drain the pasta and rinse it under cold water.
- Let the pasta drain well so the dressing does not get watery.
- Chop the broccoli into small florets.
- Blanch the broccoli for 30–60 seconds if desired, then rinse under cold water and pat dry.
- In a small bowl, mix mayonnaise, Greek yogurt or sour cream, apple cider vinegar or lemon juice, sugar or honey, garlic powder, salt, and black pepper.
- Add pasta, broccoli, cheddar cheese, red onion, bacon, and sunflower seeds to a large mixing bowl.
- Pour the dressing over the salad and toss gently until everything is coated.
- Chill for at least 30 minutes before serving.
- Stir before serving and add a little extra dressing or lemon juice if the salad looks dry.
Notes
Cut the broccoli small so it mixes evenly with the pasta. Pasta absorbs dressing as it chills, so stir well before serving and refresh with a little extra dressing if needed.