This Broccoli Cheddar Pasta Salad Recipe is what happens when you can’t get to Walmart to get your favorite deli pasta salad. The broccoli cheese combination can’t be beat.
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!
Ingredients
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.
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:
- Rotini
- Tricolor Rotini
- Shells
- Farfelle
- Fusilli
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 off 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.
More Recipes
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
Recipe
Broccoli Cheddar Pasta Salad Recipe
Ingredients
- 8 ounces Rotini Pasta tricolor, cooked according to package instructions
- ½ cup Light Mayonnaise
- ½ cup Sour Cream
- 2 tablespoons Sugar
- 2 tablespoons Apple Cider Vinegar
- 10 ounces Broccoli fresh, uncooked
- 8 ounces Cheddar Cheese shredded
- ⅓ large Red Onion finely chopped
- ¼ teaspoon Salt optional
- ¼ teaspoon Pepper optional
Instructions
- Put on water to begin cooking the pasta according to the package instructions.
- In a small bowl, combine mayonnaise, sour cream, sugar and vinegar. Set aside.
- Cut off florets from the broccoli stems so there are only short stems. Chop lightly. 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 mayonnaise 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.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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A bit hit over here. The only tweak I made was to cube the cheddar cheese instead of grate it – I love the different textures.
Great idea! I like cubes as well. I use Mozzarella balls in one of my pasta salad recipes and it’s excellent like that. Thank you for writing1