Description
A vibrant and refreshing pasta salad featuring crisp broccoli, tender pasta, and a tangy dressing, perfect for warm weather gatherings.
Ingredients
Scale
- 250 g (2 cups) pasta (rotini or farfalle)
- 300 g (10 oz) broccoli florets
- 200 g (1 ½ cups) cherry tomatoes, halved
- 50 g (½ medium) red onion, thinly sliced
- 100 g (1 cup) cheddar cheese, grated
- 120 ml (½ cup) mayonnaise
- 60 ml (¼ cup) Greek yogurt
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil the pasta: In a large pot, bring salted water to a boil. Add 250 g of pasta and cook according to package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
- Blanch the broccoli: While the pasta cooks, prepare 300 g of broccoli florets. Blanch them for 2–3 minutes in boiling water until bright green, then immediately transfer to an ice bath to stop cooking. Drain and set aside.
- Prepare the dressing: In a mixing bowl, whisk together 120 ml mayonnaise, 60 ml Greek yogurt, 2 tablespoons apple cider vinegar, salt, and pepper. Adjust seasoning to taste.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, blanched broccoli, 200 g halved cherry tomatoes, 50 g thinly sliced red onion, and 100 g grated cheddar cheese. Pour the dressing over the salad and toss gently to coat.
- Chill and serve: Cover the salad with plastic wrap and chill for at least 30 minutes before serving. This allows the flavors to meld beautifully. Before serving, give it another gentle toss.
Notes
For a vegan option, use plant-based mayonnaise and cheese. This salad holds up well in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg