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.
Keyword: pasta, pasta salad, Salad, salad dressing
Prep Time: 20 minutesminutes
Cook Time: 8 minutesminutes
Servings: 8
Ingredients
Pasta & Cheese
1(14 ounce)box pasta (rotini works well)I use the Barilla yellow box - protein/fiber + blend
4ouncescheddar, 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.
1/4small red onionabout 1/4 cup
1mediumcarrot
3cupsbroccoli florets*from 1 small head
1/2red bell pepper
Dressing: you can leave the herbs in larger sprigs when blending with a food processor, chopper or blender.
1tablespoonsnipped chives*
2tablespoonsflat leaf parsley*minced
2teaspoonsfresh dill*minced
3tablespoonsred wine vinegar
1teaspooncoarse kosher salt, 1/2 teaspoon table saltplus more to taste
1/2teaspoonpepper
1tablespoonDijon mustard
2teaspoons honey
3/4cupoilI 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.)