I recently made this Broccoli Cheddar Pasta Salad Recipe, and I have to say—it quickly became one of my favorite go-to recipes. The combination of tender pasta, crisp broccoli, and creamy cheddar is just irresistible.

I love how easy it is to throw together for a family dinner or a potluck. It’s bright, colorful, and packed with flavor. After making it a few times, I found a few tweaks that make it even better, and I can’t wait to share them with you. You can also enjoy similar dishes like Takeaway Style Wandering Dragon Stir Fry Recipe for a different twist on a flavorful meal.

Ingredients

Here’s what I used for this salad. I recommend using fresh ingredients whenever possible for the best flavor and texture.

3 cups cooked pasta (rotini or elbow works best) – I like using rotini because it holds the dressing well
2 cups fresh broccoli florets – Avoid frozen broccoli for a crisp texture
1 cup shredded sharp cheddar cheese – Grate fresh cheddar for maximum flavor
1/4 cup diced red onion – Adds a slight bite and color
1/2 cup mayonnaise – I prefer full-fat for creaminess
1/2 cup sour cream – Adds tang and smoothness
2 tablespoons apple cider vinegar – Balances the creaminess with a bit of acidity
1 tablespoon honey – Gives a subtle touch of sweetness
Salt and pepper to taste – Essential for bringing all the flavors together

Note: several serving

Variations

I love experimenting with this salad depending on dietary needs or flavor preferences.

Dairy-free: Substitute the cheddar with a vegan cheese and use a dairy-free mayo and sour cream
Low-sugar: Replace honey with a small pinch of stevia or omit it entirely
Flavor boosters: Add crispy bacon bits, toasted sunflower seeds, or a pinch of smoked paprika for extra depth
Veggie swaps: Try adding bell peppers, cherry tomatoes, or shredded carrots for more color and nutrients. For a protein-packed addition, I sometimes pair it with Garlic Pork Bites Recipe alongside the salad—it’s a crowd-pleaser.

Cooking Time

Here’s a quick breakdown of how long everything takes:

Prep Time: 15 minutes
Cooking Time: 10 minutes (for pasta and blanching broccoli)
Total Time: 25 minutes

Equipment You Need

These are the basic tools I used for this salad:

Large pot – for boiling the pasta
Strainer – to drain the pasta and broccoli
Large mixing bowl – for combining all ingredients
Cutting board and knife – to prep broccoli and onion
Grater – to shred the cheddar cheese

How to Make Broccoli Cheddar Pasta Salad Recipe

Step 1: Cook the Pasta and Broccoli

I start by boiling the pasta according to package directions until al dente. Meanwhile, I blanch the broccoli in boiling water for just 2 minutes to keep it crisp and bright green. Then I drain and cool both in an ice bath to stop cooking.

Step 2: Prepare the Dressing

In a small bowl, I whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper. This creates a creamy, tangy dressing that clings beautifully to the pasta and broccoli. Adjust seasoning to taste for a balanced flavor.

Step 3: Combine Everything

I gently toss the pasta, broccoli, red onion, and cheddar in a large bowl. Then I pour the dressing over the salad and mix until evenly coated. At this point, I like to taste and tweak the seasoning if needed.

Step 4: Chill Before Serving

For the best flavor, I refrigerate the salad for at least an hour before serving. This allows all the ingredients to meld and makes the salad extra refreshing.

Additional Tips for Making this Recipe Better

After making this salad multiple times, I’ve learned a few tricks to elevate it:

I always use fresh broccoli instead of frozen for a crisp, vibrant texture
I grate my cheddar cheese fresh—it melts and blends better than pre-shredded
I sometimes add a splash of lemon juice for extra brightness
I mix the dressing in a separate bowl first to ensure even coating
I chill it for a minimum of one hour to let the flavors marry perfectly

How to Serve Broccoli Cheddar Pasta Salad Recipe

This salad is as visually appealing as it is tasty. I like to serve it in a large glass bowl for the colors to pop. Garnishing with extra cheddar, a sprinkle of paprika, or a few fresh parsley leaves adds a professional touch. It pairs wonderfully with grilled meats, sandwiches, or as a stand-alone dish for picnics and potlucks.

Nutritional Information

Here’s a general idea of what you get per serving:

Calories: ~350 kcal – it’s filling but not heavy
Protein: 12g – thanks to the cheese and pasta
Carbohydrates: 30g – from the pasta and veggies
Fat: 20g – creamy and satisfying, mainly from mayo and cheese

Make Ahead and Storage

Storage

I keep leftovers in an airtight container in the fridge. It stays fresh for up to 3 days, making it perfect for meal prep.

Freezing

I don’t recommend freezing this salad, as the mayo-based dressing and cheese can separate when thawed, altering the texture.

Reheating

This salad is best served cold, so reheating isn’t necessary. I usually give it a gentle stir after removing it from the fridge to refresh the texture.

Why You’ll Love This Recipe

Here’s why this Broccoli Cheddar Pasta Salad has won me over:

Quick and Easy: I can have it ready in under 30 minutes with minimal effort.
Versatile: I can customize it with veggies, cheese, or flavor boosters to suit any crowd.
Flavorful: The creamy dressing and sharp cheddar make every bite satisfying.
Make-Ahead Friendly: It’s perfect for parties, picnics, or busy weeknight dinners.
Kid-Friendly: Even picky eaters enjoy the combination of pasta and cheese, and I love sneaking in healthy broccoli.

Ash Tyrrell