Broccoli Pasta Salad Crunchy Hidden Veggie Surprise
This vibrant salad features tiny broccoli florets tucked into spiral pasta, creating a delightful texture play. Tossed in a tangy, creamy dressing with sharp cheddar and sweet cranberries, it's a clever and delicious way to enjoy more greens.
Equipment
- Large pot
- Colander
- small mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 16 oz Rotini or Fusilli pasta
- 2 large heads Fresh Broccoli, cut into marble-sized florets and diced stems
- ½ cup Red Onion, finely diced
- ½ cup Sunflower Seeds, toasted and salted
- ½ cup Dried Cranberries or raisins
- 1 cup Sharp Cheddar Cheese, cubed or shredded
- 1 cup Full-fat Mayonnaise
- 3 tbsp Apple Cider Vinegar
- 1 tsp Honey or sugar
- ½ tsp Salt plus more for pasta water
- ¼ tsp Black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente.
- Optional: Add the broccoli florets to the boiling pasta water for the final 60 seconds of cooking if you prefer them slightly softened.
- Drain the pasta and rinse immediately under cold running water to stop the cooking and remove excess starch; drain well.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and the honey is dissolved.
- In a large mixing bowl, combine the cooled pasta, broccoli florets, diced red onion, dried cranberries, and cheddar cheese.
- Pour the dressing over the mixture and use a spatula to gently fold until everything is thoroughly coated.
- Fold in the toasted sunflower seeds last to ensure they remain crunchy.
- Cover and refrigerate for at least 30 minutes to an hour before serving to allow the flavors to meld.
Notes
Never add dressing to warm pasta as it will cause the mayonnaise to break and become oily. For variations, try swapping half the mayo for Greek yogurt to add protein, or add shredded rotisserie chicken to make it a main meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.