Description
A savory, cold pasta salad featuring sharp cheddar cheese and blanched broccoli in a creamy, tangy dressing. A high-impact side dish that stays fresh for days.
Ingredients
Scale
- 1 lb Rotini or Fusilli pasta
- 3 cups broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta in salted water until al dente, drain, and rinse with cold water.
- Blanch broccoli florets in boiling water for 60 seconds, then plunge into an ice bath and pat dry.
- Whisk together mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine the cooled pasta and blanched broccoli.
- Fold in the shredded cheddar cheese until evenly distributed.
- Pour the dressing over the mixture and stir until fully coated.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop/Chilling
- Cuisine: American