Broccoli Pasta Cheddar Salad
Bright, refreshing, and irresistibly creamy, this Broccoli Pasta Cheddar Salad is the perfect balance of fresh vegetables, hearty pasta, and tangy dressing. Featuring tender rotini, vibrant blanched broccoli, sharp cheddar cheese, and a creamy blend of mayonnaise and Greek yogurt, this pasta salad is elevated with a splash of apple cider vinegar for a zesty kick. A sprinkle of crispy bacon (optional but highly recommended) adds a savory crunch, while diced red onion provides a subtle zing. Ideal as a side dish or a light meal, this salad comes together in just 25 minutes and tastes even better after chilling, making it a great make-ahead option for potlucks, picnics, or weekday lunches. Packed with flavor and texture, this recipe will delight your family and guests with every mouthful. Keywords: Broccoli Pasta Salad, Cheddar Cheese, Creamy Pasta Salad, Potluck Recipe, Easy Side Dish, Summer Salad.
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Recipe Information
Ingredients
- 8 ounces Pasta (rotini or fusilli)
- 3 cups Broccoli florets
- 1 cup Sharp cheddar cheese
- 0.5 cup Red onion
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Bacon (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Drain and rinse under cold water to cool it down. Set aside.
While the pasta is cooking, bring another pot of salted water to a boil. Add the broccoli florets and blanch them for 1-2 minutes until they turn bright green and slightly tender. Drain and transfer immediately to a bowl of ice water to halt the cooking process. Drain again and pat dry.
If using bacon, cook the slices in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
Dice the cheddar cheese into small cubes, approximately 1/2 inch in size. Finely chop the red onion.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and black pepper. Whisk together until smooth and creamy.
Add the cooked pasta, blanched broccoli, cheddar cheese cubes, red onion, and crumbled bacon (if using) to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
