Easy Broccoli Cheddar Pasta Salad Recipe

Key Ingredients & Substitutions

Pasta: Elbow macaroni is a classic choice, but small pasta shells are great too. If you want a healthier option, whole wheat or gluten-free pasta works well!

Broccoli: Fresh broccoli adds a nice crunch, but you can use frozen for convenience. Just thaw it and chop. If you like other veggies, consider adding peas or diced cucumber for variety.

Cheddar Cheese: Sharp cheddar gives a fantastic flavor. If you want something milder, use mild cheddar or even Monterey Jack. Vegan cheese or nutritional yeast can be used for a dairy-free version.

Mayonnaise: This is key for creaminess. You can substitute Greek yogurt for a lighter option, or try a vegan mayo if you prefer plant-based ingredients.

How Can I Get My Broccoli Bright and Crunchy?

To keep your broccoli vibrant and crunchy, blanching is the way to go. Here’s how to do it perfectly:

• Boil enough water in a pot to cover the broccoli.
• Add the florets for about 1-2 minutes—just enough to soften slightly.
• Quickly transfer them to an ice bath (cold water with ice) to stop the cooking process.
• Drain and pat dry, and you’ll have beautifully green, crisp broccoli!

This technique not only makes your salad look appealing but ensures the broccoli has a nice crunch too!

Easy Broccoli Cheddar Pasta Salad

Ingredients You’ll Need:

For the Salad:

• 8 ounces elbow macaroni or small pasta shells
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 cup shredded sharp cheddar cheese
• 1/2 cup red bell pepper, diced (optional for color and crunch)
• 1/4 cup red onion, finely chopped

For the Dressing:

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Time Estimate:

This pasta salad takes about 15 minutes to prepare and then you’ll want to let it chill for at least 1 hour in the refrigerator. So, in total, set aside about 1 hour and 15 minutes for a deliciously refreshing salad!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by boiling a pot of water. Add your pasta, and cook it according to the package instructions until it’s al dente (firm, but not hard). Once done, drain it in a colander and rinse with cold water to stop the cooking process. Set the pasta aside to cool.

2. Blanch the Broccoli:

In a separate pot, bring water to a boil. Toss in the broccoli florets for 1-2 minutes—just enough to soften them slightly while keeping that nice crunch! Immediately transfer the broccoli to an ice bath (a bowl of ice water) to lock in that vibrant green color. Once cooled, drain and set aside.

3. Mix the Salad Ingredients:

In a large mixing bowl, combine the cooled pasta, blanched broccoli, shredded cheddar cheese, diced red bell pepper, and chopped red onion. Give it a gentle stir to mix everything together.

4. Make the Dressing:

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, and a pinch of salt and pepper until everything is smooth and creamy. Taste and adjust seasoning if needed!

5. Combine & Chill:

Pour the dressing over the pasta and vegetable mixture. Toss gently to coat everything evenly with the dressing. Cover the bowl and pop it in the fridge for at least 1 hour to let the flavors meld together.

6. Serve:

Once chilled, give the pasta salad a good stir again. Serve it cold, garnishing with extra shredded cheddar or a sprinkle of black pepper if you like. Enjoy this fresh, cheesy, and colorful pasta salad!

Frequently Asked Questions (FAQ)

Can I Use Gluten-Free Pasta for This Salad?

Absolutely! You can substitute the regular pasta with gluten-free varieties such as brown rice or chickpea pasta. Just follow the package instructions for cooking times, as they may differ slightly from traditional pasta.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even more delicious the next day! Just give it a good stir before serving.

Can I Make This Salad Vegan?

Yes! To make this salad vegan, simply replace the mayonnaise with vegan mayo, and use a dairy-free cheese option. You can also skip the cheese altogether or add in some nutritional yeast for a cheesy flavor without the dairy.

Can I Add Other Vegetables?

Definitely! This salad is very adaptable. Feel free to add other vegetables like cherry tomatoes, cucumbers, or even carrots for extra crunch and color. Just make sure to chop them into bite-sized pieces!