Description
A creamy and delicious Broccoli Cheddar Pasta Salad that combines elbow macaroni, fresh broccoli, and sharp cheddar cheese, all tossed in a tangy 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
- 1/4 cup chopped green onions (optional)
- 1/4 cup diced red bell pepper (optional)
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 minutes, then drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled macaroni, blanched broccoli, and shredded cheddar cheese.
- In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until everything is well coated.
- If using, fold in the chopped green onions and diced red bell pepper for added flavor and crunch.
- Cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for the mayonnaise and sour cream.
- You can also add cooked chicken or chickpeas for extra protein.
- For a bit of crunch, consider adding sunflower seeds or chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg