Description

This Broccoli Cheddar Pasta Salad is creamy, comforting, and full of fresh flavor. Tender pasta meets crisp broccoli and sharp cheddar in a smooth homemade dressing that brings everything together beautifully. Perfect for family meals, gatherings, or make-ahead lunches.

Ingredients

Scale

12 oz short pasta (penne or rotini)
3 cups fresh broccoli florets
1 1/2 cups sharp cheddar cheese, freshly grated
3/4 cup Greek yogurt
1/4 cup mayonnaise
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, finely minced
1 tsp salt
1/2 tsp black pepper

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain and set aside to cool slightly.
Blanch the broccoli florets in boiling water for 2 minutes, then transfer immediately to cold water. Drain well.
In a large bowl, whisk together Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, salt, and black pepper.
Add the pasta to the bowl while still slightly warm and stir gently to coat.
Fold in the broccoli and grated cheddar cheese.
Cover and refrigerate for at least 30 minutes before serving.

Notes

For extra flavor, add a pinch of paprika or a spoon of Dijon mustard. This salad keeps well in the fridge for up to 3 days. If it thickens, stir in a little milk or yogurt before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 4g
Sodium: 520mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 16g
Cholesterol: 35mg