Description
This Broccoli Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a light meal. With a mix of tender pasta, blanched broccoli, juicy cherry tomatoes, and a creamy dressing, it’s a crowd-pleaser.
Ingredients
Scale
Pasta Salad:
- 8 oz rotini pasta
Broccoli Mix:
- 4 cups fresh broccoli florets (blanched)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red onion (finely diced)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sunflower seeds
Dressing:
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta: Cook pasta until al dente, drain, rinse, and set aside.
- Blanch Broccoli: Boil broccoli for 1 min, cool in ice bath, and drain.
- Combine Ingredients: Mix pasta, broccoli, tomatoes, onion, cheese, and sunflower seeds.
- Make Dressing: Whisk mayo, vinegar, honey, mustard, salt, and pepper.
- Toss Salad: Pour dressing over salad, toss to coat.
- Chill: Refrigerate for at least 30 min before serving.
Notes
- Enhance with bacon or ham
- Best when sunflower seeds added just before serving
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
