Ingredients
1 lb short pasta (such as rotini, farfalle, or orecchiette)
4 cups fresh broccoli florets, cut into bite-sized pieces
1 1/2 cups mayonnaise
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp granulated sugar
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded sharp cheddar cheese
1/2 cup finely diced red onion
Instructions
Step 1: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and blanch for 1-2 minutes until bright green and crisp-tender. Immediately drain and transfer to an ice bath to stop cooking. Drain well and set aside.
Step 2: In the same pot of boiling water, add the pasta. Cook according to package directions until al dente. Drain thoroughly and rinse with cold water to cool. Drain completely.
Step 3: In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and black pepper until smooth.
Step 4: Add the cooled pasta and blanched broccoli to the dressing. Gently toss until evenly coated.
Step 5: Stir in the shredded cheddar cheese and diced red onion. Mix thoroughly.
Step 6: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Enjoy this fresh broccoli pasta salad easy wonderful chilled.
Notes
For best results, make this salad a few hours ahead of time to allow the flavors to fully develop. If the salad seems a bit dry after chilling, you can add a tablespoon or two of milk or extra mayonnaise to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: broccoli pasta salad, easy pasta salad, creamy pasta salad, potluck recipe, side dish, summer salad, vegetarian pasta salad, cold pasta salad, broccoli cheddar pasta salad, quick pasta salad
