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Broccoli Cheddar Pasta Salad Recipe
Ash Tyrrell

Broccoli Cheddar Pasta Salad Recipe

I recently made this Broccoli Cheddar Pasta Salad, 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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