Cheddar Broccoli Pasta Salad
Fresh and easy Cheddar Broccoli Pasta Salad packed with crisp vegetables, fresh cheddar and tossed with a simple homemade mayonnaise dressing. Once all the ingredients mixed refrigerate for a few hours or consume right away!
Ingredients
- 8 oz pasta, rotini or similar
- 5-6 bacon slices, cooked and crumbled
- ½ cup green peas, frozen or canned
- 1 cup broccoli florets, cut into bite size pieces
- 1 cup tri-color bell peppers, diced
- ½ small red onion, diced
- ½ cup Cheddar Mix or Colby Jack Cheese, shredded
- 6 cherry or plum tomatoes, cut in half
Salad Dressing
- ¾ cup mayonnaise
- ½ teaspoon lemon juice, freshly squeezed
- 1 teaspoon apple cider or white wine vinegar
- 2 tablespoon sour cream or Greek yoghurt
- 2 tablespoon parmesan, grated
- Salt and pepper to taste
Instructions
- Prepare pasta according to package directions. Prepare your veggies and blanch the broccoli. Take a medium saucepan/pot and fill with water, enough to cover the broccoli. Add salt and take it to a boil. Reduce the heat and lower the veggies into the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs, and place them into ice-cold water. Once cooled drain and pat dry with a towel. Set aside.
- Sauce. In a bowl, mix together mayonnaise, vinegar, lemon juice, sour cream, parmesan, salt, and pepper.
- Once the pasta has been cooked and drained well, place it in a large bowl.
- Pour in the dressing, add the veggies, and cheddar. Stir well.
- Cover the bowl with plastic wrap and put in the fridge to chill for at least 2 hours.
- Before serving, add crumbled bacon, stir and serve immediately! Enjoy!
Tried this recipe?Let us know how it was!