Description
This Broccoli Cheddar Pasta Salad combines crunchy broccoli, tender pasta, and sharp cheddar in a creamy, tangy dressing. Perfect as a side dish for potlucks, BBQs, or a delicious make-ahead lunch!
Ingredients
- 12 oz rotini pasta
- 4 cups broccoli florets
- 1 cup diced red onion
- 1 cup shredded carrots
- 2 cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¾ cup mayonnaise
- ½ cup ranch dressing
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
1️⃣ Cook the Pasta: Prepare the rotini pasta according to the package instructions until al dente. Drain and rinse the pasta with cold water to cool it down.
2️⃣ Transfer to Mixing Bowl: Once the pasta is cold, transfer it to a large mixing bowl.
3️⃣ Add Vegetables and Cheese: Add the broccoli florets, diced red onion, shredded carrots, shredded cheddar cheese, and grated Parmesan to the bowl with the pasta. Stir until well combined.
4️⃣ Prepare the Dressing: In a small bowl, mix together the mayonnaise, ranch dressing, onion powder, and garlic powder until smooth.
5️⃣ Combine and Coat: Pour the dressing over the pasta mixture. Stir until all ingredients are evenly coated with the dressing.
6️⃣ Serve or Chill: The salad can be served immediately, but it’s best when chilled for 30 minutes to allow flavors to meld. Before serving, top with extra shredded cheddar cheese if desired.
Notes
- Add-ins: For extra flavor and crunch, add crumbled bacon or sunflower seeds.
- Make it lighter: Use Greek yogurt in place of half the mayo for a lighter, tangier version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.