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–+ servings

Broccoli Cheddar Pasta Salad

A vibrant and creamy pasta salad featuring tri-colored rotini, fresh broccoli, and cheddar cheese, perfect for gatherings and quick lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces tri-colored veggie rotini pasta (1 box) Cook according to package directions.
  • 1 medium head broccoli (chopped into small florets) Use vibrant green florets.
  • 1 medium red onion (diced fine)
Dressing
  • 2 cups mild cheddar cheese (shredded) Consider using pre-shredded for convenience.
  • 2 cups mayonnaise For lighter option, substitute with Greek yogurt.
  • 1/2 cup sugar Balances the flavors in the dressing.
  • 2 tablespoons apple cider vinegar

Method
 

Preparation
  1. Cook the tri-colored veggie rotini according to the package directions for about 8-10 minutes until just tender.
  2. While the pasta is cooking, chop the broccoli into small florets and dice the red onion.
  3. Once the pasta is cooked, drain and rinse under cold water to cool it down.
Mixing
  1. In a large mixing bowl, combine the cooled pasta, chopped broccoli, and diced onion.
  2. In a medium bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until fully combined.
  3. Pour the dressing over the pasta mixture and stir well to combine.
Chilling
  1. Refrigerate the pasta salad until ready to serve to allow flavors to meld.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 12gFat: 30g

Notes

Store leftovers in an airtight container and consume within 3-4 days. Serve chilled for best flavor.

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