Description
A refreshing and hearty broccoli pasta salad combining tender pasta, blanched broccoli florets, sharp cheddar cheese, and a sweet-tangy mayo and yogurt dressing, perfect as a summer side dish or potluck favorite.
Ingredients
Scale
Salad
- 3 cups bite-sized broccoli florets (blanched)
- 8 ounces short pasta (like rotini or bowtie)
- 1/2 cup shredded cheddar cheese
- 1/3 cup red onion, finely chopped
- 1/3 cup dried cranberries
- 1/3 cup sunflower seeds or chopped almonds
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well, rinse with cold water to stop cooking and cool the pasta, then set aside.
- Blanch Broccoli: Bring a pot of water to a boil, add the broccoli florets and boil for 1 minute. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process, then drain thoroughly.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked pasta, blanched broccoli, shredded cheddar cheese, finely chopped red onion, dried cranberries, and sunflower seeds or almonds. Gently toss to combine.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, salt, and black pepper until smooth and creamy.
- Toss Salad: Pour the dressing over the salad ingredients and toss well until everything is evenly coated with the dressing.
- Chill: Refrigerate the salad for at least 30 minutes to let flavors meld before serving. It tastes even better when chilled longer.
Notes
- For a lighter version, substitute the mayonnaise and Greek yogurt with a vinaigrette dressing.
- This salad holds up well for potlucks, meal prep, or picnics.
- Flavors intensify and improve after resting overnight in the refrigerator.
