Description
A creamy and colorful Broccoli Cheddar Pasta Salad that’s perfect for picnics and potlucks.
Ingredients
- 12 ounces tri-colored veggie rotini pasta
- 1 medium head broccoli, chopped into small florets
- 1 medium red onion, diced fine
- 2 cups mild cheddar cheese, shredded
- 2 cups mayonnaise
- 1/2 cup sugar
- 2 tablespoons apple cider vinegar
Instructions
- Cook the tri-colored veggie rotini according to the package directions. Add a few drops of olive oil and a sprinkle of salt to the water to prevent sticking. Once cooked, drain and rinse under cold water until cool. Set aside in a large mixing bowl.
- Prepare the broccoli thoroughly by washing it, then chop it into small, bite-sized florets. Dice the red onion finely.
- Combine the chopped broccoli, diced onion, and shredded cheddar cheese to the bowl with the cool pasta. Mix everything together gently.
- Make the dressing by whisking the mayonnaise, sugar, and apple cider vinegar in a separate medium bowl until well combined.
- Combine the dressing with the salad, stirring well to ensure everything is evenly coated.
- Chill the salad by covering and refrigerating until ready to serve.
Notes
For a lighter version, consider replacing half of the mayonnaise with Greek yogurt. This dish is best enjoyed fresh but can be stored for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American