Creamy Broccoli Pasta Salad
A delicious and easy broccoli pasta salad perfect for potlucks or a light weeknight meal. This recipe features a creamy dressing and is packed with fresh vegetables.
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 Plain Greek Yogurt Optional, for a lighter dressing
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic Powder
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Chopped Red Onion Optional
- 1/4 cup Chopped Fresh Parsley Optional
Instructions
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- Steam or blanch broccoli florets until tender-crisp (3-5 minutes). Immediately plunge into ice water to maintain vibrant color. Drain well.
- In a large bowl, whisk together mayonnaise, Greek yogurt (if using), red wine vinegar, Dijon mustard, garlic powder, salt, and pepper.
- Add cooked pasta and broccoli to the dressing. Gently toss to combine.
- Stir in shredded cheddar cheese, red onion (if using), and parsley (if using).
- Cover and refrigerate for at least 30 minutes to allow flavors to blend. 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. Leftovers can be stored in the refrigerator for up to 3 days.