Cheddar broccoli Pasta salad. Cheddar broccoli pasta salad is a tasty side dish perfect for summer barbecues, church potlucks and social gatherings.
This pasta salad is easy to make, doesn’t take hours in the kitchen and I don’t know about you….but after a heavy praise dance.
A nutritious meal is much needed. The best part is………
This meal can be made for 15 dollars! And assuming you already have olive oil and white wine vinegar stocked in your kitchen pantry. You can knock off 5 bucks.
Making this a pasta salad dish that can be made for 10 dollars. With the price of food going up.
I love to find cheap, easy meals, that are healthy, and wont break the bank.
Your friends will enjoy this broccoli pasta salad too. Serve Cold or hot but my favorite option is cold. Chilled vegetables tossed in Italian dressing is delightful!
Tips for Making Cheddar Broccoli Pasta Salad
- This pasta salad is perfect for any social gathering since you can mix dressing ahead of time.
- All you do next is boil noodles, chop vegetables, and add to your favorite salad bowl.
- For best results toss salad with dressing just before serving.
- To make another flavor of pasta salad. Ranch also tastes delicious. However Italian dressing has my heart.
- If you’d also like a healthy Italian dressing you may make a homemade light Italian dressing. It’s delicious!
Ingredients
This Cheddar broccoli salad is made with Italian dressing instead of a mayonnaise dressing and I skip the bacon and dried cranberries. Instead I add a good amount of fresh vegetables.
- Tri-colored Pasta
- Broccoli
- Cucumber
- Green Onion
- Red Onion
- Grape Tomatoes
- Black Olives
- Cheddar Cheese, Block
- Italian Dressing Packet or Light Homemade Italian Dressing
- Olive Oil
- White Wine Vinegar
- Water
- Salt & Pepper
- Garlic Powder (Optional)
Tricolored Pasta: Tricolored pasta is my favorite pasta to use. However, you may use any style of pasta you prefer. I love to use veggie pasta and chickpea pasta from time to time and sneak it to my children.
Broccoli: Broccoli is the star of the show in this zesty pasta dish.
Cucumber: English cucumber is my favorite to use in this dish because you do not have to remove any seeds. I used one cucumber in this recipe. However sometimes I add one and a half.
Green Onion: Green onions are best eaten raw and have more nutritional benefits when added to salads.
Grape Tomatoes: Garden ripe tomatoes are my favorite to use when in season.
Black Olives: Black olives are full of fiber and make up almost half of the total carb content.
Cheddar Cheese: Block cheddar cheese is the best type of cheese to use. You can also make this dish vegan friendly by substituting with Daiya vegan cheese.
Italian Dressing Packet: Use two dry Italian dressing packets for the entire salad. Or make homemade Italian dressing.
Olive Oil: You will need olive oil to make homemade Italian dressing or dry Italian dressing mix.
White Wine Vinegar: White wine vinegar can lower inflammation in the body, prevent blood clots and can lower cholesterol.
Salt & Pepper: Add the desired amount of salt and pepper if using.
How to Make Cheddar Broccoli Pasta Salad
Boil noodles. Boil noodles until Al dente, drain, and allow to cool.
Make dressing. Make homemade Italian dressing or use a dry Italian dressing packet.
Chop Vegetables.Chop vegetables, slice red onion and add to the salad bowl.
Toss & Serve. Toss all ingredients together and refrigerate until ready to serve. Add Italian dressing to each individual bowl to prevent broccoli pasta salad from becoming soggy.
Do you let Pasta Cool before Making Pasta Salad?
Yes, for best results rinse and drain pasta in a colander and allow pasta to cool before adding ingredients to a salad bowl.
Is Pasta Salad best Made the day before?
Pasta salad is best made 7-8 hours before so that pasta has time to sit and absorb more flavors. I recommend topping with dressing right before serving so that pasta will keep in the refrigerator for 3-5 days.
How long will Pasta Salad last in the Fridge?
Pasta salad can last in the fridge for about a week if stored properly. Store pasta salad in an air tight container. Toss individual bowls with dressing right before serving to keep pasta fresh longer.
What is Broccoli Pasta Salad Made of?
Broccoli pasta salad is usually made with a creamy mayo dressing, cranberries, and bacon bits.
However, This cheddar broccoli salad dish uses halved grape tomatoes, fresh broccoli heads, green onions, black olives, sliced red onion, cucumber, and cubed cheddar cheese.
All tossed in a zesty Italian dressing. I love this recipe! It is perfect for summer barbecues, church potlucks, and family or work gatherings.
Is Broccoli Eaten Raw in Pasta Salad?
Broccoli is best eaten raw and has the most nutritional benefits consumed raw. Broccoli chopped into bite sized pieces tossed in a zesty Italian dressing tastes divine. Raw broccoli is actually my preferred way of eating this vegetable.
Additional Salad Recipes:Perfect for Summer!
Couscous Lemon Salad Is light and uses simple everyday ingredients. If you are a person who must consume a gluten free diet. Try Quinoa Cucumber Chickpea Salad.
If you really would love a fresh broccoli salad without added carbs from pasta. You’ll love Low Carb Broccoli Salad
And if you love Panera salads but are finding you just can’t afford a 12 dollar salad. Panera Fuji Apple Salad: Easy at-Home Recipe or Panera Strawberry Poppyseed Salad: Perfect for Summer. Are quick at home meals that are economically friendly.
Cheddar Broccoli Pasta Salad
Cheddar broccoli salad is best served cold and a tasty summer salad to serve at barbecues, church potlucks, or work gatherings.
Ingredients
- 12 oz noodles
- 2 broccoli, heads
- 4 green onions, stalk
- cheddar cheese, block, cubed
- 2.25 oz black olives
- 1 cup grape tomatoes, halved
- 1/2 cup red onion, diced
- 1 cucumber, seeded, & diced
Instructions
- Boil pasta noodles until al dente. Rinse, drain, and set aside.
- Chop broccoli into bite sized pieces along with block cheddar cheese. Set aside.
- Chop green onions and slice red onion. Set aside.
- Drain olives. Peel, remove seeds, and dice cucumber. Set aside.
- Cut grape tomatoes in half. Set aside.
- Add all ingredients to a salad bowl and toss with Italian dressing right before ready to serve.
Notes
Cut recipe in half for 5 full servings.
Pasta keeps for 3-5 days in the fridge.
Use any dressing you prefer, However Italian dressing is my favorite.
Add chicken for added protein or use chickpea pasta.
Nutrition Information:
Yield: 10 Serving Size: 1 cupAmount Per Serving: Calories: 366Total Fat: 2gCholesterol: 30mgSodium: 75mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 5g