Description
A fresh and crunchy pasta salad featuring crisp broccoli florets, al dente pasta, and a creamy tangy dressing – perfect for picnics, potlucks, or meal prep!
Ingredients
Scale
- 12 oz pasta (rotini, bowtie, or shells)
- 4 cups fresh broccoli florets (cut small)
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup sharp cheddar cheese, cubed
- 1/4 cup sunflower seeds or sliced almonds
- Dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp honey or sugar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta cooks, blanch broccoli in boiling water for 1 minute, then plunge into ice water to stop cooking. Drain well.
- In a large bowl, combine cooled pasta, broccoli, red onion, tomatoes, olives, and cheese.
- In a separate bowl, whisk together all dressing ingredients until smooth.
- Pour dressing over salad and toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour before serving.
- Just before serving, sprinkle with sunflower seeds or almonds.
Notes
- For best texture, keep broccoli crisp by not overcooking.
- Make ahead: Salad keeps well for 3-4 days refrigerated.
- Vegetarian option: Use vegetarian rennet cheese.
- For lighter dressing: Substitute Greek yogurt for mayo/sour cream.
- Add protein: Mix in 1 cup diced ham, chicken, or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg