Description
This cold broccoli pasta salad for potlucks is creamy, crunchy, and perfect for make-ahead gatherings. Made with tender pasta, fresh broccoli, a balanced creamy dressing, and simple pantry ingredients, it’s a crowd-pleasing dish that disappears fast.
Ingredients
Scale
- 12 oz short pasta
- 3 cups broccoli florets
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/3 cup red onion, diced
- 1/2 cup sunflower seeds
- 1 cup shredded cheddar cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta in generously salted water until tender. Drain and rinse under cold water.
- Blanch broccoli for 1 minute and cool immediately.
- Whisk mayonnaise, Greek yogurt, vinegar, sugar, salt, and pepper.
- Combine pasta with dressing, then fold in broccoli, onion, seeds, and cheese.
- Chill for at least 1 hour before serving.
Notes
Make this salad a day ahead for best flavor. Store covered in the refrigerator for up to 3 days. Add a splash of yogurt or milk if it thickens.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg