Do Share Recipe

Broccoli Cheddar Pasta Salad Recipe | Creamy & Easy Side Dish

I just made a batch of this Broccoli Cheddar Pasta Salad Recipe and I’m excited to share how it turned out. It’s fresh, creamy, and perfect for lunch, potlucks, or a light dinner. The crunch of crisp broccoli, the bite of cheddar, and the tangy dressing make for a really satisfying dish.

I love that it doesn’t take much time yet feels special. Give it a try — I think you’ll enjoy it as much as I do. You can also enjoy similar flavors with a Steak Gyro Bowl Recipe for a hearty dinner option.

Ingredients

8 ounces rotini pasta (tricolor or plain) — short, twisty pasta works best so the dressing clings well.
½ cup light mayonnaise — creamy base for the dressing.
½ cup sour cream — balances the mayo, lightens the dressing slightly.
2 tablespoons of sugar — adds a hint of sweetness to balance the tangy vinegar.
2 tablespoons apple cider vinegar — gives a mild tang that lifts the flavors.
10 ounces fresh broccoli (florets only) — crisp, raw broccoli gives great texture; don’t use frozen or overcooked broccoli.
8 ounces cheddar cheese, shredded — freshly shredded cheddar melts better into the salad and offers a nice sharp flavor.
⅓ large red onion, finely chopped — sharpness from onion balances creaminess and adds bite.
¼ teaspoon salt (optional) — seasoning to taste.
¼ teaspoon black pepper (optional) — a little pepper gives subtle warmth.

Note: several servings — this batch makes around 10 servings (about 2 quarts).

Variations

If you want to change things up or meet dietary needs, here are some nice options:

Use plain Greek yogurt instead of mayonnaise or sour cream for a lighter, tangier dressing.
Swap cheddar for a sharper or milder cheese, or even use a dairy‑free cheese if you prefer a vegan variation.
Add extra vegetables: chopped bell peppers, shredded carrots, or celery for more crunch and color.
Introduce herbs or mustard — a teaspoon of Dijon mustard or some chopped fresh herbs like parsley or dill can brighten the flavor.
For a bit of texture and crunch: toss in toasted nuts or sunflower seeds.
You could also serve it alongside Steak Tacos with Corn Salsa Recipe for a fun Tex-Mex twist

Cooking Time

Prep Time: 20 minutes
Cooking Time: 0–5 minutes (just boiling pasta)
Total Time: ~20 minutes (plus chilling time if desired)

Equipment You Need

Large pot — to boil the pasta.
Colander — to drain and rinse pasta after cooking.
Large mixing bowl — to combine pasta, veggies, cheese, and dressing.
Measuring cups & spoons — to measure dressing ingredients accurately.
Sharp knife and cutting board — to chop broccoli and onion.
Grater (or pre-shredded cheese) — if shredding cheddar fresh.

How to Make Broccoli Cheddar Pasta Salad Recipe

Prepare and cook pasta

Begin by boiling water and cooking the rotini according to package instructions. Once done, drain the pasta and rinse under cold water until it’s completely cooled — this prevents it from continuing to cook and helps keep the salad refreshing. Shake off excess water so the salad won’t get watery.

Prepare broccoli, cheese, and onion

While pasta cooks, cut the broccoli florets into bite‑sized pieces — avoid the tough stalks, since raw broccoli stays crunchy. Finely chop the red onion and shred the cheddar cheese.

Make the dressing

In a small bowl, whisk together the mayonnaise, sour cream, sugar, and apple cider vinegar until smooth and creamy. If you like, add salt and pepper to taste.

Combine everything

In a large bowl, toss together the broccoli, shredded cheddar, and chopped onion. Pour in the dressing and gently mix so everything gets coated. Once pasta is cooled and drained, add it to the bowl and toss again until pasta, veggies, and cheese are evenly coated.

Chill and serve

You can serve the salad right away, but I find it tastes best after chilling in the fridge for at least one hour — it helps the flavors meld and gives a cooler, crisp texture.

Additional Tips for Making this Recipe Better

I like to shred cheddar cheese fresh — pre‑shredded cheese sometimes has coating agents that affect how it melts and combines with the dressing.
If I’m in a hurry, I rinse pasta with cold water immediately; but if I have a bit more time, I let it sit over ice water for even better cooling and firm texture.
For extra crunch and depth, I’ve stirred in a handful of toasted sunflower seeds before serving.
I sometimes reduce the sugar slightly if I prefer a less sweet dressing — the vinegar’s tang still gives nice balance.
I always taste the dressing before tossing it in; sometimes a pinch more salt or a splash more vinegar brings the flavors alive.

How to Serve Broccoli Cheddar Pasta Salad Recipe

This salad shines as a side for BBQs, picnics, potlucks, or simple weeknight dinners. I like to serve it chilled in a large, wide bowl so the colors of the broccoli, cheddar, and pasta show through. For a bit of flair, I often sprinkle a bit more shredded cheddar on top, or add a few fresh herb sprigs (like parsley or chives) as garnish. It also pairs well with grilled chicken or burgers — or just enjoy it solo with a cold drink on a warm day.

Nutritional Information

Here’s approximate nutrition per serving:

Calories: ~247 kcal
Protein: ~9 g
Carbohydrates: ~24 g
Fat: ~13 g

Make Ahead and Storage

Storing: You can make the salad ahead of time — once mixed, cover it and refrigerate. It stays good for about 3–4 days if chilled properly.

Freezing: I don’t recommend freezing this salad. The mayonnaise/sour cream dressing and raw broccoli don’t freeze well and risk becoming watery or mushy once thawed.

Reheating / Restoring: Since this is a cold pasta salad, you don’t reheat it. If the pasta absorbs too much dressing over time and becomes dry, add a splash of sour cream, yogurt, or mayo and gently stir before serving to freshen it up.

Why You’ll Love This Recipe

Here are a few reasons this salad became a favorite for me:

It’s quick and simple — minimal prep and easy to throw together in about 20 minutes.
It’s versatile — you can tweak the dressing, swap cheeses or add veggies to suit your taste or dietary needs.
Great for gatherings — makes a big batch (about 10 servings), perfect for potlucks, family meals, or parties.
Balanced texture and flavor — crunchy broccoli, chewy pasta, creamy dressing, and sharp cheddar all combine for a satisfying bite.
It serves as a light meal or a hearty side — works well for lunch, dinner, or as a complement to grilled or roasted dishes.

Ben Carraoli