Description
This Broccoli Pasta Salad is a quick, refreshing, and colorful dish perfect for a light lunch or a side at picnics and potlucks. Combining crunchy broccoli, tender elbow pasta, vibrant red bell pepper, and sharp cheddar cheese in a creamy, tangy dressing, it’s a crowd-pleaser that’s ready in just 20 minutes.
Ingredients
Pasta and Vegetables
- 8 ounces elbow pasta
- 6 cups tiny broccoli florets (about 1 large head of broccoli, or 3-4 crowns)
- 1 cup diced red bell pepper (about 1 large bell pepper)
- ⅔ cup finely diced red onion (about ½ a small onion)
- 4 ounces cheddar cheese, diced into ½-inch pieces
Dressing
- ½ cup mayonnaise
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
Instructions
- Cook the pasta: Bring a large pot of water to a boil, adding a generous tablespoon of kosher salt. Add the elbow pasta and cook according to the package directions until almost al dente.
- Cook the broccoli: About 30 seconds before the pasta is done, add the broccoli florets to the boiling water with the pasta. Let them boil together for 30 seconds or until the broccoli turns bright green.
- Drain and cool: Drain the pasta and broccoli into a large colander and rinse thoroughly with cold water to stop cooking and cool the vegetables and pasta down.
- Mix the dressing: In a large mixing bowl, whisk together mayonnaise, white vinegar, kosher salt, fresh black pepper, and sugar until smooth and well combined.
- Combine the salad: Add the drained pasta and broccoli to the bowl with the dressing and stir well to coat evenly.
- Add vegetables and cheese: Fold in the diced red bell pepper and finely diced red onion, mixing gently. Taste and adjust seasoning if needed. Finally, add the diced cheddar cheese and stir carefully to incorporate.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve. Stir the salad again just before serving to redistribute the dressing and flavors.
Notes
- For best texture, rinse pasta and broccoli under cold water to stop cooking and keep salad crisp.
- Mayonnaise can be substituted with Greek yogurt for a lighter option.
- Add chopped nuts or sunflower seeds for extra crunch if desired.
- This salad can be made a day ahead and refrigerated to enhance flavors.
- Adjust salt and pepper seasoning to taste, especially if using salted cheese.
