Fresh Broccoli Cheddar Pasta Salad Recipe

Introduction

This Fresh Broccoli Cheddar Pasta Salad is a vibrant and satisfying dish perfect for picnics, potlucks, or a simple weeknight meal. Combining crisp broccoli, sharp cheddar, and a creamy tangy dressing, it’s a delightful blend of textures and flavors.

Ingredients

• 12 oz rotini pasta (cooked al dente according to package directions)
• 4 cups fresh broccoli florets (bite-sized)
• 1/2 cup red onion (finely diced)
• 1 cup cherry tomatoes (halved)
• 1 cup sharp cheddar cheese (cubed or shredded)
• 1/4 cup roasted sunflower seeds (optional, for crunch)
• 1 cup mayonnaise (good quality)
• 1/4 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground, or to taste)

Instructions

1. Step 1: Cook the rotini pasta in a large pot of salted boiling water according to package directions until al dente. Drain well, rinse with cold water to stop cooking, and set aside.
2. Step 2: While the pasta cooks, bring a small pot of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and crisp-tender. Drain and immediately plunge into an ice bath for 1–2 minutes. Drain thoroughly and pat dry.
3. Step 3: In a large mixing bowl, combine the cooled pasta, blanched broccoli, diced red onion, halved cherry tomatoes, cubed cheddar cheese, and sunflower seeds if using.
4. Step 4: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, garlic powder, salt, and black pepper until smooth. Taste and adjust seasoning as desired.
5. Step 5: Pour the dressing over the pasta mixture and toss gently until all ingredients are well coated.
6. Step 6: Cover and refrigerate the salad for at least 1–2 hours to allow flavors to meld. Stir again before serving.

Tips & Variations

• For extra crunch, add toasted nuts like almonds or pecans instead of sunflower seeds.
• Try swapping sharp cheddar for a milder cheese like mozzarella for a different flavor profile.
• Use Greek yogurt in place of some or all mayonnaise for a lighter dressing.
• Add diced cucumbers or bell peppers for additional fresh veggies and color.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad can be enjoyed cold or at room temperature but is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne, fusilli, or farfalle work well in this salad. Just cook according to package directions.

How do I make the salad ahead of time?

You can prepare the salad a day in advance and refrigerate it to let the flavors develop. Add any crunchy toppings just before serving to keep them crisp.

Fresh Broccoli Cheddar Pasta Salad Recipe

---

★★★★★

4.4 from 70 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Fresh Broccoli Cheddar Pasta Salad is a vibrant, creamy side dish featuring al dente rotini pasta, crisp-tender blanched broccoli, sharp cheddar cheese, and a tangy, slightly sweet mayonnaise-based dressing. Perfect for picnics, potlucks, or a refreshing summer meal, this salad offers a delightful combination of textures and flavors with a crisp crunch from optional roasted sunflower seeds.

---

Ingredients

Scale 1x2x3x

Salad Ingredients

• 12 oz rotini pasta (cooked al dente according to package directions)
• 4 cups fresh broccoli florets (bite-sized)
• 1/2 cup red onion (finely diced)
• 1 cup cherry tomatoes (halved)
• 1 cup sharp cheddar cheese (cubed or shredded)
• 1/4 cup roasted sunflower seeds (optional, for crunch)

Dressing Ingredients

• 1 cup mayonnaise (good quality)
• 1/4 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground, or to taste)

---

Instructions

1. Cook Pasta: Cook rotini pasta according to package directions in a large pot of salted boiling water until al dente. Drain well and rinse with cold water to stop cooking and cool the pasta. Set aside.
2. Blanch Broccoli: While pasta cooks, bring a small pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, or until bright green and crisp-tender. Immediately drain and plunge into an ice bath for 1-2 minutes to stop cooking and retain color. Drain thoroughly and pat dry.
3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, blanched broccoli, diced red onion, halved cherry tomatoes, cubed cheddar cheese, and sunflower seeds if using.
4. Make Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.
5. Dress the Salad: Pour the creamy dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
6. Chill and Serve: Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld. Stir again before serving.

Notes

• Blanching the broccoli helps retain its vibrant color and crisp texture.
• Rinsing pasta with cold water stops the cooking process and prevents it from becoming mushy.
• Adjust the amount of sugar in the dressing to your taste preference.
• Roasted sunflower seeds add a nice crunchy texture but can be omitted if desired.
• Make the salad a few hours ahead of time for the best flavor melding.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: broccoli cheddar pasta salad, summer pasta salad, creamy pasta salad, rotini salad, picnic salad, cheese pasta salad, broccoli salad