Description
A colorful, creamy pasta salad tossed with crisp broccoli, sharp cheddar, and tangy dressing—perfect for picnics and BBQs!
Ingredients
Scale
- 3 cups cooked rotini pasta
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- ½ cup shredded carrots
- ½ cup red onion, thinly sliced
- ¾ cup mayo
- 2 tbsp apple cider vinegar
- 1 tbsp honey or sugar
- Salt and pepper to taste
Instructions
- Cook pasta al dente, rinse under cold water, and drain well.
- Blanch broccoli in boiling water for 1 minute, then cool in ice water.
- In a large bowl, whisk together mayo, vinegar, honey, salt, and pepper.
- Add pasta, broccoli, carrots, red onion, and cheddar to the bowl.
- Toss until everything is evenly coated in the dressing.
- Chill for at least 1 hour before serving.
- Garnish with extra cheddar or fresh herbs for a pop of color.
Notes
- Serve cold for the best flavor.
- Can be made a day in advance for convenience.
- Feel free to add other vegetables like bell peppers or peas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg