Creamy Broccoli Cheddar Pasta Salad for Effortless Summer Fun

A vibrant Broccoli Cheddar Pasta Salad perfect for summer gatherings, quick to prepare and bursting with flavor.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 12 people

Course: PASTA

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 pound Rotini Noodles Provides structure and holds the dressing well
2 cups Broccoli Florets Adds freshness and nutritional value
1 cup Diced Red Onions Adds sharpness and color
1 cup Shredded Carrots Contributes sweetness and color
1 cup Shredded Cheddar Cheese Offers creaminess and rich flavor
1/2 cup Grated Parmesan Cheese Adds a salty, umami kick

For the Dressing

1 cup Mayo Base for the dressing, adds creaminess
1 cup Ranch Dressing Delivers flavor and tang
1 teaspoon Onion Powder
1 teaspoon Garlic Powder

Equipment

large mixing bowl

Method

Preparation

Cook the rotini noodles according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
Combine the cooled noodles in a large mixing bowl with broccoli florets, diced red onions, shredded carrots, shredded cheddar cheese, and grated Parmesan cheese. Stir until evenly mixed.
Add the mayo, ranch dressing, onion powder, and garlic powder into the bowl. Mix gently until all ingredients are well coated in dressing.
Refrigerate the salad for at least 15-30 minutes to chill. Garnish with additional cheddar cheese on top before serving.
Enjoy this creamy pasta salad at your next summer gathering!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 70mgCalcium: 250mgIron: 1.5mg

Notes

For added flavor, consider mixing in cherry tomatoes or bell peppers. This salad keeps well in the fridge for 3-4 days.

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