Broccoli Cheddar Pasta Salad with a Creamy Twist

Broccoli Cheddar Pasta Salad is a versatile delight that can easily transform into a hearty meal.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Chill Time 30

Total Time 1 10

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Base

8 oz Rotini Pasta Use gluten-free pasta if needed
2 cups Broccoli Florets Fresh or blanched frozen

For the Veggies

1 cup Diced Red Onion Green onions can be a substitute
1 cup Shredded Carrots Optional to use pre-shredded

For the Cheesy Goodness

1 cup Shredded Cheddar Cheese Substitute with vegan cheese for dairy-free
1/4 cup Grated Parmesan Cheese Skip for vegan option

For the Dressing

1/2 cup Mayonnaise Or use Greek yogurt or dairy-free mayo
1/4 cup Ranch Dressing Homemade or low-fat version recommended
1 tsp Onion Powder
1 tsp Garlic Powder Fresh minced garlic can be used

Equipment

large pot
Colander
Mixing Bowl
Whisk
Spatula

Method

Cooking Process

Boil salted water and cook rotini pasta according to package instructions, about 8-10 minutes until al dente. Drain and rinse with cold water.
In a mixing bowl, combine cooled pasta, broccoli, red onion, and carrots. Add shredded cheddar and parmesan.
In a small bowl, whisk together mayo, ranch dressing, onion powder, and garlic powder until smooth.
Pour dressing over pasta and vegetable mix, stir to combine until everything is coated.
Chill in the refrigerator for at least 30 minutes before serving, optionally topping with extra cheddar.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 1800IUVitamin C: 60mgCalcium: 200mgIron: 1mg

Notes

For best results, chill before serving and consider storing dressing separately until serving to maintain texture.

Tried this recipe?

Let us know how it was!