This is a classic family-favorite pasta salad that I have been making versions of for years! I love the broccoli, cheddar flavors with the Dijon mustard herb vinaigrette. It’s light and tasty! A great side-dish for all your BBQ parties and summer-time get togethers.
I love to shred the cheese, chop the veggies and blend the dressing with the fresh herbs right in my food processor. Makes this salad come together so quickly. I’m also a fan of how the finely chopped veggies are easy to eat and kind of work their way into the nooks and crannies of the pasta.
It’s great to make ahead a couple days! I usually stir about half the dressing in when I make it, then stir in some more before serving as the pasta will absorb some of the dressing (and absorb great flavor too!)
Broccoli Cheddar Pasta Salad
Ingredients
Pasta & Cheese
- 1 (14 ounce) box pasta (rotini works well) I use the Barilla yellow box – protein/fiber + blend
- 4 ounces cheddar, shredded
Veggies to Prep:
The below veggies I usually pulse in my food processor to chop them finely. I cut the onion, carrot and red pepper to about 1 1/2 inch pieces before processing. I layer the onion and the carrot on the bottom as I like them chopped more finely.
- 1/4 small red onion about 1/4 cup
- 1 medium carrot
- 3 cups broccoli florets* from 1 small head
- 1/2 red bell pepper
Dressing: you can leave the herbs in larger sprigs when blending with a food processor, chopper or blender.
- 1 tablespoon snipped chives*
- 2 tablespoons flat leaf parsley* minced
- 2 teaspoons fresh dill* minced
- 3 tablespoons red wine vinegar
- 1 teaspoon coarse kosher salt, 1/2 teaspoon table salt plus more to taste
- 1/2 teaspoon pepper
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 3/4 cup oil I use olive or avocado
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water. (I generally only rinse pasta when making pasta salads.)
- Combine the cooked pasta, shredded cheddar and chopped veggies in a large bowl.
- Blend or stir together the dressing ingredients.
- I usually add about half the dressing to start. Then I add some more before serving. (It will absorb some when you make it ahead – can be made a day or 2 ahead.) Taste before serving and add more salt and pepper to taste.
Notes
Herbs:
Swap out with whatever fresh herbs you like/have on hand. You can swap out fresh herbs with about 1/3 the amount dried. Sometimes I just use about 1 1/2 teaspoons dried Italian herb blend.Blanch the Broccoli Option:
Sometimes I’ll blanch the broccoli before chopping to brighten up the green color and take away a little of that raw flavor. I usually just put it right in my boiling pasta water (before I cook my pasta) for about 1 minute, then scoop it out with a slotted spoon to a bowl filled with ice water. Let it chill in the ice water, pat it dry with a towel or give it a spin in a salad spinner to remove the water. Then proceed with the chopping.Nutrition (approx. data estimated via online nutritional calculator.)
Hi Tina:
Just wanted to tell how scrumptious this Broccoli Cheddar Pasta Salad is. Made it for dinner last night and my husband was still raving about it this morning. Told him there were leftovers in the fridge and I got a BIG Smile across his face.
Bought your cookbook from the Q last summer and find myself using recipes from it at least once a week if not more.
Every recipe is delicious!!
Have a wonderful Summer!
YAY so glad to hear that! We are loving it too! Happy Summer to you and your family!
I’m excited about this food processor. Thanks for all your recipes from the show. Is your cookbook still available ?