Broccoli Pasta Salad

Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Salad Ingredients

8 ounces elbow pasta
6 cups tiny broccoli florets about 1 large head of broccoli, or 3-4 crowns
1 cup diced red bell pepper about 1 large bell pepper
⅔ cup finely diced red onion about ½ a small onion
4 ounces cheddar cheese diced into ½-inch pieces

Dressing Ingredients

½ cup mayonnaise
2 teaspoons white wine vinegar
1 teaspoon sugar
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.
Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds, just until it turns bright green, and then drain everything into a large colander. Rinse well with cold water.
Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat.
Add the bell pepper and onions and stir again. Taste and adjust seasonings, if needed. Add cheddar cheese, if desired.
Cover and refrigerate until ready to serve. Stir again just before serving.

Notes

If you forget to toss the broccoli in the boiling water at the end of the pasta’s cooking time, you can also steam it in the microwave. Place the broccoli in a glass bowl along with a tablespoon of water. Microwave for 60-90 seconds, until the broccoli is bright green and barely softened.

Nutrition