Description
This Fresh and Easy Broccoli Pasta Salad is a delightful combination of al dente rotini pasta, crisp broccoli, sharp cheddar cheese, and a tangy homemade dressing. Perfect as a refreshing side dish for picnics, potlucks, or family dinners, this salad combines crunchy sunflower seeds and sweet dried cranberries for a well-balanced flavor profile that everyone will love.
Ingredients
Scale
For the Salad:
- 1 package (16 oz) rotini pasta
- 1 pound fresh broccoli, chopped (stems discarded)
- 1 cup sharp cheddar cheese, cubed or shredded
- 1/2 small red onion, finely chopped
- 1/2 cup sunflower seeds
- 1/2 cup dried cranberries or raisins
For the Dressing:
- 1 cup mayonnaise (or 1/2 cup mayo + 1/2 cup Greek yogurt)
- 2 tablespoons white vinegar or apple cider vinegar
- 1/4 cup granulated sugar (or honey)
- Salt and black pepper to taste
Instructions
- Cook Pasta: Boil salted water and cook rotini pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Blanch Broccoli: Boil fresh chopped broccoli for 1 minute to tenderize slightly, then quickly transfer to ice water to retain crispness and bright green color. Drain thoroughly and set aside.
- Make Dressing: In a bowl, whisk together mayonnaise, vinegar, sugar or honey, salt, and black pepper to create a smooth, creamy dressing.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, blanched broccoli, finely chopped red onion, sunflower seeds, dried cranberries or raisins, and sharp cheddar cheese.
- Add Dressing: Pour the prepared dressing over the salad mixture and toss gently but thoroughly to coat all ingredients evenly.
- Chill and Serve: Refrigerate the salad for at least 1 hour to allow flavors to meld. Stir gently before serving. Enjoy this salad cold for the best taste and texture.
Notes
- For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Make sure to rinse pasta under cold water to prevent it from becoming mushy.
- You can swap sunflower seeds for chopped nuts like almonds or walnuts for variation.
- Chilling the salad before serving enhances the flavor and texture.
- Use fresh broccoli florets for the best crunch and color.
- This salad can be prepared a day ahead and stored covered in the refrigerator.
