Description
This Broccoli Cheddar Pasta Salad combines crunchy broccoli, tender pasta, and sharp cheddar in a creamy, tangy dressing. Perfect as a side dish for potlucks, BBQs, or a delicious make-ahead lunch!
Ingredients
Scale
- 12 oz rotini pasta
- 4 cups broccoli florets
- 1 cup diced red onion
- 1 cup shredded carrots
- 2 cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¾ cup mayonnaise
- ½ cup ranch dressing
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Cook the Pasta: Prepare the rotini pasta according to the package instructions until al dente. Drain and rinse the pasta with cold water to cool it down.
- Transfer to Mixing Bowl: Once the pasta is cold, transfer it to a large mixing bowl.
- Add Vegetables and Cheese: Add the broccoli florets, diced red onion, shredded carrots, shredded cheddar cheese, and grated Parmesan to the bowl with the pasta. Stir until well combined.
- Prepare the Dressing: In a small bowl, mix together the mayonnaise, ranch dressing, onion powder, and garlic powder until smooth.
- Combine and Coat: Pour the dressing over the pasta mixture. Stir until all ingredients are evenly coated with the dressing.
- Serve or Chill: The salad can be served immediately, but it’s best when chilled for 30 minutes to allow flavors to meld. Before serving, top with extra shredded cheddar cheese if desired.
Notes
For extra flavor and crunch, add sunflower seeds. Use Greek yogurt in place of half the mayo for a lighter, tangier version. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510 kcal
- Sugar: 6 g
- Sodium: 840 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 72 mg
Keywords: broccoli cheddar pasta salad, creamy pasta salad, potluck side dish, summer recipes, vegetable pasta salad