Cheddar Broccoli Pasta Salad

Cheddar Broccoli Pasta Salad: This recipe for broccoli cheddar pasta salad takes your favorite deli pasta salad one step further by utilizing healthy ingredients—what happens when you can’t make it to Walmart?

Though this recipe is excellent as an accompaniment to a side salad of pasta, it may also be used as a light supper. Brunch and lunchtime are ideal. Potlucks and get-togethers yearn for this as well!


Cheddar Broccoli Pasta Salad


Pasta Salad With Broccoli & Feta Cheese Recipe by Archana's Kitchen





  • 12 ounces of rotini pastatricolor, cooked according to package instructions
  • 2 cups Nonfat Greek Yogurt
  • ¼ cup Sugar


  • 4 tablespoons of Cider cider vinegar
  • 1.5 pounds of fresh, uncooked broccoli
  • 8 ounces Cheddar Cheeseshredded


  • ½ large Red Onionfinely chopped
  • ½ teaspoon Salt
  • ½ teaspoon Pepper



  • Turn on the water and cook the pasta as directed on the package.


  • Whisk together yogurt, vinegar, and sugar in a small bowl. Put aside.


  • Remove the broccoli florets from the stalks, leaving just short stems. Cut. Throw away long, heavy stalks.
    Grate the cheese.


  • Chop and trim the onions.


  • Combine broccoli florets, onions, and cheese in a big bowl and season with salt and pepper.


  • Add the yogurt mixture and stir.


  • When the pasta is cooked, rinse it in a colander and pour cool water over it to chill it down entirely.


  • Shake to get rid of as much water as you can.


  • Toss pasta until it’s well coated after adding it to the dish of broccoli mixture.




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Nutrition Facts

Broccoli Cheddar Pasta Salad Recipe
Amount Per Serving
  • Calories: 180 Calories from Fat: 45
  • % Daily Value*
  • Fat 5g8%


  • Saturated Fat 3g19%
  • Sodium 185mg8%
  • Carbohydrates 23g8%


  • Fiber 2g8%
  • Sugar 5g6%
  • Protein 10g20%



  • It makes 2 quarts, 16 ½ cup servings. Can be served right away, but best when chilled for at least one hour.
  • If you prefer, you can use mayonnaise instead of yogurt, or you can use one cup of each.







Which Pasta to Use?


  • Any pasta with lots of ridges and cracks is what I recommend. Make care to savor every last piece of that rich, creamy sauce.

Try the following pasta shapes:

  • Rotini
  • Tricolor Rotini
  • Shells


  • Farfelle
  • Fusilli


Preparing Your Broccoli


  • I’ve just used the broccoli florets at the top of the stems for this recipe. Because of their toughness, I dislike using the stalks in raw broccoli salads.


  • Chop the broccoli florets into small pieces, about biting size. The vegetables in this raw broccoli cheddar pasta salad are cold. Since the vegetables are still crunchy, you want smaller chunks as opposed to cooked, softer ones.


  • Even though the directions state to throw away the stalks, you might wish to consider some additional applications. I believe you could cut it thinly and use it for stir-frying.


Making Stock from Vegetable Scraps


  • Starting a freezer bag with food scraps is another use for the stalks. You can put the broccoli stalks in there. You can put debris from carrots, onions, and other vegetables in there. You can create stock once you have enough.
  • We frequently utilize broth and stock. It’s always healthier to cook it yourself, so why not?


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