Creamy Broccoli Pasta Salad
A delightful and easy pasta salad perfect for potlucks or a light weeknight meal. The creamy dressing complements the fresh broccoli and pasta perfectly.
Equipment
- Large pot
- Colander
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 1 pound Rotini pasta
- 1 large head Broccoli florets
- 1/2 cup Mayonnaise
- 1/4 cup Red wine vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Shredded cheddar cheese
- 1/2 cup Chopped red onion
- 1/4 cup Chopped fresh parsley Optional
Instructions
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- While pasta cooks, steam or blanch broccoli florets until tender-crisp (3-5 minutes). Drain well and cool.
- In a large bowl, whisk together mayonnaise, red wine vinegar, olive oil, sugar, Dijon mustard, salt, and pepper.
- Add cooked pasta, broccoli, cheddar cheese, and red onion to the bowl with the dressing.
- Gently toss to combine, ensuring all ingredients are coated.
- Stir in parsley (if using).
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Notes
For a spicier kick, add a pinch of red pepper flakes to the dressing. Other cheeses like Monterey Jack or Colby Jack can be substituted for cheddar. Feel free to add other vegetables such as bell peppers or cherry tomatoes.