Broccoli Cheddar Pasta Salad
This delightful Broccoli Cheddar Pasta Salad combines tri-colored rotini with fresh broccoli, cheddar cheese, and a creamy dressing for a tasty vegetarian dish.
Equipment
- Large pot for boiling pasta and blanching broccoli
- Large Bowl for mixing salad ingredients
- Whisk for preparing dressing
- Colander for draining pasta
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
- ½ cup sugar
- 2 tablespoons apple cider vinegar
- salt to taste
- olive oil to prevent pasta sticking
Instructions
- Start by boiling a large pot of water. Cook the tri-colored veggie rotini until it is nice and al dente, usually around 8-10 minutes. Keep an eye on it so it does not become too soft. After cooking, rinse the pasta under cold water in a colander to prevent stickiness.
- In a separate pot, blanch the chopped broccoli florets in boiling water for just a couple of minutes until they turn bright green. This quick step will make the broccoli a tad tender while retaining its crunch. Do not overcook; it should remain crisp.
- In a large bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until it is smooth and creamy. Ensure that all ingredients are well blended for a consistent creamy texture.
- Add the al dente pasta, blanched broccoli, diced red onion, and shredded cheddar cheese to the dressing. Gently toss everything together to coat the pasta and veggies well without squishing the broccoli florets.
- Cover the salad and place it in the fridge to chill before serving. The flavors will meld as it cools. Serve it within a couple of hours to maintain the freshness of the mayonnaise.
Notes
Refrigerate until ready to serve, and keep it cold if not served immediately. It stays fresh for about 3-5 days in an airtight container.
- If pasta sticks together after cooking, add a few drops of olive oil and a pinch of salt in the boiling water.
- When the salad tastes too sweet, balance it with a pinch of salt or a squeeze of lemon juice.
- For broccoli that is too firm, blanch it briefly in boiling water before mixing.
- Remember to refrigerate the salad after two hours due to the mayonnaise to keep it fresh.