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Broccoli Cheddar Pasta Salad Recipe
Ben Carraoli

Broccoli Cheddar Pasta Salad Recipe

I just made a batch of this Broccoli Cheddar Pasta Salad 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.
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Prep Time 20 minutes
Servings: 10
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.