Modern American Cuisine
Pasta Salad with Broccoli and Cheddar
American pasta salad is a surefire hit for a quick and filling lunch that only gets tastier as time goes by. In this recipe, we use short pasta, which perfectly holds the sauce, crisp florets of lightly blanched broccoli, and bright cubes of aged cheddar cheese. A light, creamy dressing made with thick yogurt, mustard, and lemon juice brings all the ingredients together, giving the dish a refreshing tang and creamy smoothness without the heaviness of mayonnaise. This well-balanced dish is perfect for preparing a few days in advance: the pasta soaks up the flavors of the dressing, and the vegetables retain their pleasant crunch.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 15 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 18 g
- Fat
- 14 g
- Carbs
- 52 g
- Fiber
- 6 g
Step by step
Method
- 01
Bring a large pot of water to a boil, add a generous amount o…
Bring a large pot of water to a boil, add a generous amount of salt, and add the short pasta. Cook according to the package instructions until al dente, so that the pasta retains its firmness and doesn't fall apart when you toss the salad.
- 02
Two minutes before the pasta is done, add the broccoli floret…
Two minutes before the pasta is done, add the broccoli florets—which you’ve already cut into small pieces—to the pot. The broccoli should turn bright green and soften slightly, while still retaining a pleasant crunch. Drain the pasta and broccoli in a colander and immediately rinse with ice-cold water to stop the cooking process completely.
- 03
Cut the aged Cheddar cheese into neat cubes about 1 centimete…
Cut the aged Cheddar cheese into neat cubes about 1 centimeter in size. Cutting the cheese into uniform pieces will ensure it’s evenly distributed throughout the mixture and can be tasted in every bite.
- 04
In a separate deep bowl, combine the thick yogurt, Dijon must…
In a separate deep bowl, combine the thick yogurt, Dijon mustard, freshly squeezed lemon juice, salt, and black pepper. Whisk everything thoroughly with a fork or whisk until you have a smooth, uniform sauce with a refreshing tang.
- 05
In a large salad bowl, combine the cooled pasta with the broc…
In a large salad bowl, combine the cooled pasta with the broccoli, diced cheddar, and the prepared creamy dressing. Gently toss with upward strokes so that the sauce coats each ingredient.
Dishday
Useful advice
Cooking tip
To prevent the pasta from absorbing all the dressing and becoming dry, make sure to rinse the boiled pasta under cold water - this stops the cooking process and washes away excess starch.
How to serve
Serve the salad chilled, optionally adding a handful of toasted walnuts or sunflower seeds for extra crunch.
How to store
Store in an airtight container in the refrigerator for up to 3 days. Lightly toss the salad before serving.
Note
For a heartier version, you can add diced baked chicken or some crispy cooked bacon to this salad.
