Description
This Broccoli Pasta Salad is a refreshing and flavorful dish perfect for any occasion. With a mix of pasta, fresh vegetables, cheese, and a tangy dressing, it’s a crowd-pleaser that’s easy to make.
Ingredients
Scale
Main Ingredients:
- 12 ounces rotini pasta
- 4 cups fresh broccoli florets, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup shredded carrots
- 1/2 cup sharp cheddar cheese, cubed
- 1/3 cup sunflower seeds
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1/2 cup cooked bacon crumbles
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Add broccoli in the last 2 minutes. Drain and rinse under cold water.
- Prepare Salad: In a large bowl, combine pasta, broccoli, tomatoes, onion, carrots, cheese, sunflower seeds, and bacon (if using).
- Make Dressing: In a small bowl, whisk together mayonnaise, vinegar, honey, mustard, salt, and pepper until smooth.
- Combine: Pour dressing over salad and toss to coat. Refrigerate for 1 hour before serving.
Notes
- For a lighter version, use Greek yogurt instead of half the mayonnaise.
- Substitute almonds or pecans for sunflower seeds.
- Salad can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
