Cheddar Broccoli Pasta Salad
This pasta salad riffs on classic Midwestern broccoli-and-cheddar flavors, folded into a cool, creamy dressing with a lively tang. Crisp-tender broccoli, springy pasta, and sharp cheddar create a satisfying contrast of textures, while toasted sunflower seeds add a warm, nutty crunch. It’s picnic-ready, potluck-perfect, and even better after a short chill as the flavors marry.
Equipment
- Rimmed sheet pan
- Oven
- Large pot
- Colander
- Large mixing bowl
- Small bowl
- Whisk
- Measuring cups and spoons
- Chef's Knife
- Cutting board
Ingredients
- ¼ cup raw sunflower seeds for toasting
- ⅓ cup mayonnaise full-fat for best texture
- ⅓ cup plain Greek yogurt 2% or whole milk
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey to balance acidity
- 1 clove garlic, finely grated
- ¼ teaspoon celery seed optional
- ½ teaspoon kosher salt for dressing
- ¼ teaspoon freshly ground black pepper for dressing
- 1 tablespoon kosher salt for pasta water
- 8 ounces short pasta small shells or rotini
- 3 cups small broccoli florets cut to 1-inch pieces
- ½ cup thinly sliced celery about 2 ribs
- ½ cup finely diced red onion rinsed briefly to mellow
- 1 cup sharp cheddar cheese, cut into 1/4-inch cubes or use thick-shredded
- 2 tablespoons chopped fresh chives or flat-leaf parsley for garnish
Instructions
- Toast the Sunflower Seeds: Preheat the oven to 350°F / 175°C. Spread the sunflower seeds on a rimmed sheet pan and toast until lightly golden and fragrant, 7–9 minutes. Cool on the pan; the residual heat will finish the toast.
- Whisk the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon, honey, garlic, celery seed (if using), salt, and pepper until smooth and emulsified, about 30–45 seconds. Set aside to let the flavors bloom.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Stir in 1 tablespoon kosher salt, add the pasta, and cook until al dente, 9–11 minutes (check package). Drain well in a colander.
- Blanch the Broccoli: Return the pot of water to a boil. Add the broccoli florets and blanch until bright green and crisp-tender, about 2 minutes. Transfer immediately to an ice bath to stop the cooking, then drain thoroughly.
- Assemble the Salad: In a large mixing bowl, combine the drained pasta, broccoli, celery, red onion, and cheddar. Pour in the dressing and toss gently with a spatula until every bite is coated and glossy.
- Season and Add Crunch: Fold in half of the toasted sunflower seeds, reserving the rest for garnish. Taste and adjust seasoning with additional salt or pepper if needed.
- Chill: Cover and refrigerate for 10 minutes to let the flavors marry and the dressing set. This brief rest keeps the broccoli snappy and the pasta plush.
- Finish and Serve: Top with the remaining sunflower seeds and shower with chives or parsley. Serve cool—not icy cold—so the cheddar’s aroma and the dressing’s tang can shine.
Notes
Chef’s Tips:
- Cut for Uniform Bites: Keep broccoli florets around 1 inch and cheddar at 1/4 inch so textures balance and every forkful eats cleanly.
- Salt the Water Like the Sea: Seasoned pasta is the backbone of flavor in cold salads; don’t skip the full tablespoon of kosher salt.
- Rinse the Onion: A quick rinse under cold water softens raw sharpness without muting color.
- Make-Ahead: Toss with 3/4 of the dressing, chill up to 24 hours, then loosen with the remaining dressing before serving.
- Storage: Keeps well, covered and refrigerated, for up to 3 days. Refresh with a splash of vinegar and a spoon of yogurt if it tightens.
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