This simple creamy broccoli cheddar pasta salad is one of my favorite make-ahead sides. It comes together quickly because we’re skipping the bacon, adding more fresh veggies and tossing everything in a fresh, tangy Greek yogurt and mayo dressing that’s super easy to make. If I want to make it a full meal, I’ll add a can of white beans and eat it for lunch all week. It holds up perfectly for weeknight dinners, potlucks and Sunday meal prep. For another easy, flavorful pasta salad, bookmark my black bean and corn pasta salad to try next!
Why You’ll Love This Creamy Broccoli Cheddar Pasta Salad
- Quick and easy to make. Blanch the broccoli right in the pasta water during the last couple minutes of cooking and skip the bacon that’s in most traditional broccoli pastas to keep this quick and easy.
- Fresh, lighter dressing. A Greek yogurt and mayo dressing with dill, parsley, garlic, and onion keeps things light and flavorful without the need for sugar.
- Perfect for meal prep. Make it Sunday, eat it all week. Stir in a can of white beans, shredded chicken or tuna and it becomes a full lunch on its own.
- Make ahead friendly. The flavors actually get better after a few hours in the fridge, which makes it ideal for prepping the day before.
Key Ingredient Notes & Substitutions
Pasta. Short shapes work best, like rotini, bow-tie, macaroni or shells.
Fresh veggies. Broccoli, red bell pepper and onion add flavor and extra nutrients to the pasta salad. However, this broccoli pasta salad is easy to customize with whatever you have on hand. Corn, peas and chopped spinach would all be great additions.
Sharp cheddar cheese. You can either buy a block of cheese and cut some into small cubes or you can use cheddar cheese slices, if that’s what you have on hand. Just cut them into small squares.
Plain Greek yogurt. Make sure it’s plain and not flavored. Sour cream is a good 1:1 substitute if you don’t have Greek yogurt.
Mayonnaise. Regular full-fat mayo is best. Light mayo works but the dressing will be slightly thinner. Avocado oil mayo is a great sub if that’s your preference.
Lemon juice. Fresh is best! The bottled lemon juice doesn’t have the same flavor.
Apple cider vinegar. Any brand works. White wine vinegar is the best substitute if you don’t have ACV.
Seasonings. A mix of standard seasonings like dried dill, dried parsley, garlic powder and onion powder all help bring the dressing to life.
Tips for the Best Creamy Broccoli Cheddar Pasta Salad
- Cook the pasta in well-salted water. This is your best chance to season the pasta itself from the inside, and it makes a big difference in a cold pasta salad.
- Blanch the broccoli in the pasta water. Drop the florets in during the last few minutes of pasta cooking, then drain everything together. One less pot to wash and the broccoli comes out perfectly cooked.
- Rinse the pasta and broccoli under cold water. Cool them completely before tossing with the dressing. Warm pasta could thin out the dressing and turn the yogurt watery.
- Chill before serving. At least 30 minutes in the fridge lets the dressing settle in and the flavors come together.
- Taste at the end and adjust. Everyone’s taste is different so be sure to try it at the end and add more salt and pepper if needed.
Simple Creamy Broccoli Cheddar Pasta Salad
Ingredients
- 12 oz short pasta (rotini, macaroni, shells, etc.)
- 4 cups broccoli florets (bite-sized)
- 1 red bell pepper (diced)
- 1½ cups cheddar cheese (cut into small cubes or squares)
- ½ cup red onion (finely diced)
For the Dressing:
- ½ cup plain Greek yogurt
- ½ cup mayo
- 1 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
Optional Protein Add-Ins:
- 1 (15oz) can white beans (rinsed and drained)
- 2 (5oz) cans tuna (drained well)
- 1½ cups shredded or rotisserie chicken
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Add one tablespoon of salt and the pasta to the water once boiling. Cook according to package instructions.
- Blanch the broccoli. In the last 2 minutes of the pasta's cooking time, add the broccoli florets to the same pot. Drain everything together in a colander and rinse under cold water until fully cool. Shake out excess water.Prefer softer broccoli? Add it in during the last 3 minutes of pasta cooking. Prefer more crunch? Drop it in during the last 60 seconds.
- Make the dressing. In a large bowl, whisk together the Greek yogurt, mayo, lemon juice, apple cider vinegar, dried dill, dried parsley, garlic powder, onion powder and salt until smooth.
- Combine. Add the cooled pasta, broccoli, diced red bell pepper, cubed cheddar, and onion to the bowl. Fold gently until everything is coated in the dressing.
- Chill and serve. Cover and refrigerate for at least 30 minutes to let the flavors meld. Taste before serving and add more salt or pepper if needed.
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Nutrition
How to Store Broccoli Cheddar Pasta Salad
- Fridge. Store leftover broccoli cheddar pasta salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving since the pasta absorbs dressing as it sits.
- If it looks dry after a day or two. Stir in an extra tablespoon of Greek yogurt or mayo to loosen it back up. A tiny splash of lemon juice helps too.
- Freezing. Not recommended. Creamy pasta salads don’t thaw well, the dressing separates and the pasta turns mushy.
- Make ahead. This salad actually tastes better after a few hours in the fridge, which makes it perfect for prepping the day before a potluck or Sunday meal prep.
FAQs
This recipe blanches the broccoli briefly in the pasta water for a tender-crisp texture. Raw broccoli can be tough and slightly bitter in a cold pasta salad, and blanching also helps the florets absorb the dressing better. If you prefer raw broccoli, skip the blanch and just add it in with everything else.
I don’t recommend it. Frozen broccoli releases too much water as it thaws and turns mushy, which changes the whole texture of the salad. Fresh broccoli holds up much better.
Yes. Diced rotisserie chicken, tuna or a can of drained beans (like cannellini) go really well in this pasta salad. Add about 1 to 1½ cups of whatever protein you choose.
More Easy Cold Pasta Salad Recipes
Love a good pasta salad that comes together fast and disappears even faster? For more easy cold pasta salad recipes to add to your rotation, check out my full roundup of easy summer pasta salad recipes that are perfect anytime of the year. Make one for an easy weeknight dinner, potlucks and everything in between.
