Description
A vibrant and refreshing Broccoli Pasta Salad packed with crunchy veggies and a tangy, creamy dressing.
Ingredients
- Pasta of Your Choice (8 ounces)
- Broccoli Florets (2 cups)
- Cherry Tomatoes (1 cup, halved)
- Red Onion (1/2 cup, finely chopped)
- Cheddar Cheese (1 cup, shredded)
- Sunflower Seeds or Almonds (1/2 cup)
- Mayonnaise (1/2 cup)
- Apple Cider Vinegar (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- Wash and chop the broccoli into bite-sized florets and either steam for 2-3 minutes or add raw for crunch.
- In a large mixing bowl, combine the cooked pasta and broccoli, cherry tomatoes, red onion, cheddar cheese, and sunflower seeds.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper. Pour over the salad and gently fold until combined.
- Refrigerate for at least 30 minutes to allow flavors to meld, then stir again before serving.
Notes
This pasta salad tastes even better the next day. Keep the dressing separate until serving if making in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pasta salad, broccoli salad, picnic recipes, potluck recipes, easy salad