Description
A refreshing and creamy pasta salad loaded with crisp broccoli, tender pasta, and a flavorful homemade dressing. Perfect for summer gatherings, potlucks, and make-ahead meals.
Ingredients
12 ounces (340 g) rotini or bowtie pasta
3 cups (270 g) fresh broccoli florets, chopped
1 cup (150 g) cherry tomatoes, halved
1/2 cup (75 g) red onion, finely diced
1/2 cup (60 g) shredded carrots
1 cup (115 g) sharp cheddar cheese, shredded
1/2 cup (60 g) sunflower seeds
1/3 cup (50 g) dried cranberries
1 cup (240 ml) mayonnaise
1/2 cup (120 g) plain Greek yogurt
2 tablespoons (30 ml) lemon juice
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) honey
1 teaspoon (5 g) Dijon mustard
1/2 teaspoon (3 g) salt
1/2 teaspoon (2 g) black pepper
1/2 teaspoon (2 g) garlic powder
Instructions
Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
Chop the broccoli into bite-sized pieces. Blanch for 30 seconds if desired, then cool and drain thoroughly.
In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, pepper, and garlic powder until smooth.
In a large bowl, combine pasta, broccoli, cherry tomatoes, red onion, carrots, cheddar cheese, sunflower seeds, and dried cranberries.
Pour the dressing over the salad and toss gently to coat evenly.
Cover and refrigerate for at least 1 hour before serving. Stir and adjust seasoning if needed.
Notes
For best flavor, chill at least 1 hour before serving. Stir before serving and refresh with a spoonful of yogurt or a squeeze of lemon juice if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes