Cheesy Broccoli Bliss Pasta Salad

$- Pasta options: rotini or penne For this dish, I love using rotini. Its spiral shape holds the sauce well. Penne is also great if you prefer a different texture. - Fresh broccoli florets: 2 cups Use bright green florets for the best taste. They add crunch and nutrition. - Cheese choices: shredded cheddar A full cup of shredded cheddar brings a rich, creamy flavor. It melts into the warm pasta. - Vegetables included: diced red bell pepper, chopped red onion Red bell pepper adds sweetness, while red onion gives a zesty kick. Both enhance the salad’s flavor. - Dressing ingredients: mayonnaise, apple cider vinegar, Dijon mustard, garlic powder This dressing balances creaminess and tanginess. The garlic powder adds a subtle warmth. - Optional add-ins: sunflower seeds If you want extra crunch, add sunflower seeds. They give a nice texture and nutty flavor. - Seasoning essentials: salt and pepper Simple but important. Adjust these to fit your taste. A little salt enhances all the flavors. These ingredients come together to make a delicious and fun pasta salad that everyone will love. {{ingredient_image_1}} Start by boiling a large pot of water. Add a good amount of salt to the water. This step helps flavor the pasta. Once the water is boiling, add 8 oz of uncooked pasta. I like using rotini or penne for this dish. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. In the last 2 minutes of cooking, add 2 cups of fresh broccoli florets. This method lets the broccoli cook just enough without losing its bright green color or crunch. Once the pasta and broccoli are done, drain them in a colander. Rinse them under cold water to stop the cooking process and cool them down. This step is key to keeping everything fresh. In a large mixing bowl, combine the dressing ingredients. You will need 3/4 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard. Add 1 teaspoon of garlic powder, along with salt and pepper to taste. Whisk these ingredients together until the mixture is smooth. This dressing adds creaminess and tang, making the salad tasty. Now it’s time to bring everything together. Add the drained pasta and broccoli to the bowl with the dressing. Next, mix in 1 cup of shredded cheddar cheese, 1/2 cup of diced red bell pepper, and 1/4 cup of finely chopped red onion. Gently toss everything until the pasta and veggies are well coated with the dressing. If you want some crunch, fold in 1/4 cup of sunflower seeds. They add a nice texture. Taste the salad and adjust the seasoning if needed. Cover the bowl and refrigerate the pasta salad for at least 30 minutes. This chill time helps the flavors blend beautifully. To make a great pasta salad, you need the right texture. Cook the pasta until it is al dente. This means it should be firm when you bite it. Follow the package instructions closely. When you cook the pasta, add the broccoli florets in the last two minutes. This keeps the broccoli bright and fresh. After cooking, drain both the pasta and broccoli. Rinse them under cold water. This stops the cooking and cools them down quickly. The dressing is key to flavor. You can adjust the creaminess by adding more or less mayonnaise. If you want a lighter salad, use less mayo. For unique flavors, try different vinegars and mustards. Apple cider vinegar is great, but you can also try red wine vinegar. Dijon mustard adds a nice kick, but yellow mustard works too. Presentation makes your dish look special. Serve the salad in a large glass bowl. The colorful ingredients will stand out. Garnish your salad creatively. Add more shredded cheese on top for extra flavor. A sprinkle of sunflower seeds adds crunch and makes it look good, too. Pro Tips Tip Title: Choose the Right Pasta: Rotini or penne works best for this salad, as their shapes hold onto the dressing and mix well with the veggies. Tip Title: Crisp Broccoli: Blanching the broccoli for just 2 minutes keeps it vibrant and crunchy, adding a nice texture contrast to the creamy dressing. Tip Title: Flavor Boost: For extra flavor, consider adding a pinch of smoked paprika or a squeeze of lemon juice to the dressing. Tip Title: Make Ahead: This pasta salad tastes even better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld beautifully. {{image_2}} You can boost your salad with protein. Options include grilled chicken, crispy bacon, or chickpeas. Grilled chicken adds a hearty touch. Bacon gives a nice crunch and salty flavor. Chickpeas are great for a vegetarian option. All these proteins make the dish more filling and fun. If you want a vegan dish, swap out the mayo for vegan mayo. This keeps the creamy texture. You can also use dairy-free cheese for a cheesy taste without dairy. Look for brands that melt well. This way, everyone can enjoy the salad, no matter their diet. Using seasonal veggies can change your salad's flavor. Cherry tomatoes add sweetness and color. Cucumbers offer a fresh crunch. You can even try bell peppers in different colors. Mixing in seasonal ingredients keeps your salad exciting and tasty. Plus, it helps support local farms. To keep your Broccoli Cheddar Pasta Salad fresh, use airtight containers. Glass or plastic containers work well. Make sure to seal them tightly. This keeps moisture out and flavors in. The salad stays fresh for about 3 to 5 days in the fridge. Reheating pasta salad can change its texture. To avoid this, heat it gently. Use a microwave set at low power. Stir it every 30 seconds. This way, you warm it without drying it out. You can also let it sit at room temperature for a bit before serving. This helps regain some of its original texture. Can you freeze Broccoli Cheddar Pasta Salad? Yes, but it may change a bit. To freeze, place it in a freezer-safe container. Leave some space for expansion. It’s best to eat it within 2 to 3 months. When you’re ready to eat, thaw it in the fridge overnight. After thawing, stir well and adjust the seasoning if needed. This will help bring back its flavor. For Broccoli Cheddar Pasta Salad, I recommend using rotini or penne. Both types hold the dressing well. Their shapes catch bits of cheese and veggies, adding flavor in every bite. You can use whole wheat or gluten-free pasta if you prefer. Yes, you can make this pasta salad ahead of time. I suggest preparing it a few hours before serving. This allows the flavors to blend nicely. Just cover it and chill in the fridge. It tastes even better after a night in the fridge. Absolutely! You can use gluten-free pasta made from rice or corn. These options work well and keep the dish tasty. Just cook them according to package instructions for the best results. Broccoli Cheddar Pasta Salad lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If it starts to smell or look off, it's best to throw it away. This blog covered a simple and tasty Broccoli Cheddar Pasta Salad. We explored key ingredients, including fresh broccoli and cheese. I shared step-by-step instructions on how to cook the pasta and make the dressing. You learned tips for the best texture and dressing ideas. We also discussed tasty variations, storage info, and common questions. This salad is great for any meal. With easy changes, you can make it yours. Enjoy your cooking, and share this dish with friends!$

Cheesy Broccoli Bliss Pasta Salad

A creamy and colorful pasta salad featuring broccoli, cheddar cheese, and a tangy dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

8 oz uncooked pasta (rotini or penne)
2 cups fresh broccoli florets
1 cup shredded cheddar cheese
0.5 cup diced red bell pepper
0.25 cup finely chopped red onion
0.75 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
to taste salt and pepper
0.25 cup sunflower seeds (optional for extra crunch)

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
In the last 2 minutes of cooking, add the broccoli florets to the pot. Drain both the pasta and broccoli and rinse them under cold water to stop cooking and cool them down.
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth to create the dressing.
Add the drained pasta, broccoli, shredded cheddar cheese, diced red bell pepper, and chopped red onion to the bowl with the dressing. Gently toss until everything is well coated and combined.
If desired, fold in the sunflower seeds for added texture and crunch. Adjust seasoning if necessary.
Cover and refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld.

Notes

Serve in a large glass bowl to showcase the colorful ingredients, and garnish with additional shredded cheddar and a sprinkle of sunflower seeds on top.

Keyword broccoli, cheddar cheese, pasta salad, vegetarian