Description

This Tasty Broccoli Pasta Salad is a refreshing and creamy cold pasta dish perfect for summer gatherings or potluck lunches. Made with tender rotini pasta, crisp fresh broccoli, vibrant bell peppers, shredded carrots, sharp cheddar cheese, and an optional crunch of sunflower seeds or almonds, all tossed in a tangy and creamy homemade dressing, it’s both flavorful and satisfying. Easy to prepare ahead of time, this salad offers a delightful combination of textures and a balance of savory and slightly sweet flavors.

Ingredients

Scale

Salad Ingredients

8 ounces rotini or bowtie pasta
3 cups fresh broccoli florets
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1/2 cup shredded carrots
1/2 cup sharp cheddar cheese cubes
1/4 cup sunflower seeds or chopped almonds (optional)

Dressing Ingredients

1/2 cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
2 tablespoons apple cider vinegar
1 tablespoon honey or sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the rotini or bowtie pasta and cook as per package instructions. In the last 2 minutes of cooking, add the fresh broccoli florets to the pot with the pasta to blanch them gently. This ensures the broccoli is tender but still crisp.
Drain and Cool: Drain the pasta and broccoli together and immediately rinse them under cold running water to stop the cooking process and to cool them down for the salad.
Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta and broccoli with diced red bell pepper, finely chopped red onion, shredded carrots, sharp cheddar cheese cubes, and sunflower seeds or chopped almonds if using. Mix gently to distribute the ingredients evenly.
Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt or sour cream, apple cider vinegar, honey or sugar, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
Toss and Chill: Pour the prepared dressing over the salad ingredients bowl and toss everything together to coat evenly with the dressing.
Refrigerate Before Serving: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and develop fully. Serve chilled or at room temperature as a side dish or light meal.

Notes

This salad can be made in advance and is ideal for potlucks, picnics, or lunchboxes.
For added protein, stir in cooked bacon bits or grilled chicken pieces.
Substitute with whole wheat or gluten-free pasta to suit dietary preferences.
Sunflower seeds or chopped almonds add a pleasant crunchy texture but can be omitted if nut allergies are a concern.
If you prefer a tangier dressing, increase the apple cider vinegar by one teaspoon.