Description
A cool and creamy Broccoli Cheddar Pasta Salad that combines elbow macaroni, fresh broccoli, and sharp cheddar cheese in a delicious dressing.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
- In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
- Add the cooled macaroni, broccoli, cheddar cheese, cherry tomatoes, and red onion to the bowl. Gently toss until everything is well coated with the dressing.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in diced cooked chicken or chickpeas.
- Substitute the cheddar cheese with a different cheese like feta or mozzarella for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg