This Broccoli Cheddar Pasta Salad Recipe is what happens when you can’t get to Walmart to get your favorite deli pasta salad, going one step further by using healthier ingredients too!
Although this recipe works great for a side pasta salad, try it for a light meal instead as well. Lunch and brunch are perfect. Get togethers and potlucks crave this too!
It’s always great to have such a quick and easy recipe, especially when there are only a few ingredients.
This salad is based of one of my favorites in the Walmart deli. I don’t really know everything in it, but I know by taste that it’s really similar to my Broccoli Cranberry and Bacon Salad.
But, surprise! There are fewer ingredients.
Have a browse at all
Which Pasta to Use?
I suggest any pasta with lots grooves and crevices. You want to make sure to get every bite of the delicious creamy sauce.
Try any of these pasta shapes:
- Tricolor Rotini
I’ve used Tricolor Rotini. Rotini is one of my favorites, perfect for any pasta salad.
Prepping Your Broccoli
For this recipe, I’ve used only the florets at the top of the broccoli stalks. The stalks are tough and I don’t like using them for a raw broccoli salad.
Chop of the broccoli florets into bite sized pieces. This broccoli cheddar pasta salad is cold and the vegetables are raw. You want smaller pieces since the vegetables are still crunchy rather than a soft, cooked version.
Although, the instructions say to discard the stalks, you may want to think about some other uses. I think you may be able to slice it thinly to make stir fry.
Shelley at Two Healthy Kitchens has a recipe for Parmesan Roasted Broccoli Stalks that looks delicious. I may try this later, maybe in the Air Fryer?
Making Stock from Vegetable Scraps
Another thing you can do with the stalks is start a freezer bag of food scraps. The broccoli stalks can go in there. Debris from onions, carrots and more can all go in there. When you have enough, you can make stock.
We use stock and broth all the time. Might as well make it yourself since it’s always healthier.
It’s recommended that you don’t use tomatoes or potatoes in scrap freezer bags like this. Serious Eats has a great article on how to save your vegetable scraps to make stock here.
If you like deli style salads like this broccoli cheddar salad, you’re going to like these others as well.
- Cold Tortellini Chicken Salad
- Chicken with Mushrooms and Fresh Tomatoes
- Fried Prosciutto and Mushrooms Pasta Dinner
- Paglia e Fieno Pasta Dinner
Broccoli Cheddar Pasta Salad RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 12 ounces Rotini Pasta, tricolor, cooked according to package instructions
- 2 cups Nonfat Greek Yogurt
- ¼ cup Sugar
- 4 tablespoons Apple Cider Vinegar
- 1.5 pounds Broccoli, fresh, uncooked
- 8 ounces Cheddar Cheese, shredded
- ½ large Red Onion, finely chopped
- ½ teaspoon Salt
- ½ teaspoon Pepper
- Put on water to begin cooking the pasta according to the package instructions.
- In a small bowl, combine yogurt, sugar and vinegar. Set aside.
- Cut off florets from the broccoli stems so there are only short stems. Chop. Discard long, bulky stems.
- Shred cheese.
- Trim and chop onions.
- In large bowl, toss broccoli florets, onions, and cheese with salt and pepper.
- Stir in yogurt mixture.
- Once pasta is cooked, drain in a colander and allow cool water to run over it until pasta is completely cooled. Shake to remove as much water as possible.
- Add pasta to bowl of broccoli mixture and toss to completely coat.
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