Broccoli Cheddar Pasta Salad Recipe
Creamy, sweet and tangy, this is the deli-style pasta salad I want on every potluck table. Tri-colored veggie rotini is cooked and cooled, then mixed with small raw broccoli florets, finely diced red onion and shredded mild cheddar. The dressing has just three ingredients: mayonnaise, sugar and apple cider vinegar.
Tips for the best texture
- Rinse the pasta under cold water until it is fully cool. Warm pasta melts the cheese and thins the dressing.
- Cut the broccoli into small florets so every forkful gets some crunch.
- Dice the onion very fine. Raw red onion is strong, and small pieces spread the flavor without taking over.
- Whisk the dressing until the sugar dissolves, so it is smooth rather than gritty.
The broccoli stays raw, which is where the salad gets its crunch. If you prefer it softer, blanch the florets briefly and cool them in ice water before mixing.
Refrigerate the salad until you are ready to serve. Mild cheddar keeps the flavor gentle, and sharp cheddar works if you want more bite. The sweet dressing is part of the deli style, so if you like it less sweet, start with a little less sugar and taste.
I cross-reference this one constantly from the pasta salad round-up.
PrintBroccoli Cheddar Pasta Salad
Veggie rotini, raw broccoli florets, red onion and mild cheddar tossed in a sweet and tangy dressing of mayonnaise, sugar and cider vinegar. A creamy deli-style pasta salad.
Ingredients
- 12 ounces tri-colored veggie rotini pasta ((1 box))
- 1 medium head broccoli (chopped into small florets)
- 1 medium red onion (diced fine)
- 2 cups mild cheddar cheese (shredded)
- 2 cups mayonnaise
- 1/2 cup sugar
- 2 tablespoons apple cider vinegar
Instructions
- Cook pasta according to package directions, with a few drops of olive oil and dashes of salt in the water to keep the pasta from sticking. Drain and rinse under cold water until cool and set aside in a large bowl.
- Wash the broccoli well and chop into small florets. Chop the onion fine, and mix the broccoli and onions with the pasta. Add the cheddar cheese to the pasta mixture, mix well.
- In a medium bowl, whisk together the mayonnaise, sugar, and apple cider vinegar well. Pour the mixture over the top of the pasta, broccoli and onions, and stir to combine. Refrigerate until ready to serve.
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