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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Dice the cheddar cheese into small cubes, approximately 1/2 inch in size. Finely chop the red onion.

Step 5

In a large mixing bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and black pepper. Whisk together until smooth and creamy.

Step 6

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.

Step 7

Taste the salad and adjust seasoning with additional salt or pepper if needed.

Step 8

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Nutrition Facts

Serving size	935 grams (935.0g)

Amount per serving	% Daily Value*
Calories	2029

Total Fat 138.30g	177%
Saturated Fat 37.00g	185%
Polyunsaturated Fat 0.00g
Cholesterol 277mg	92%
Sodium 2834mg	123%
Total Carbohydrate 133.70g	49%
Dietary Fiber 12.10g	43%
Total Sugars 22.10g
Protein 67.50g	135%

Vitamin D 0IU	0%
Calcium 1021mg	79%
Iron 5mg	26%
Potassium 466mg	10%

*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.

Source of Calories

Fat: 60.7%

Protein: 13.2%

Carbs: 26.1%