Broccoli Cheddar Pasta Salad

Prepared pasta salad in a brown serving bowl.

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This potluck go to recipe for Broccoli Cheddar Pasta Salad swaps out some of the heavy mayo for plain Greek yogurt which still gives the creaminess with a little tang all while feeling a little lighter than the classic.

Prep Time20

Cook Time12

Refrigeration1

Total Time1 32

Course: Side Dish

Cuisine: American

Keyword: pasta salad

Servings:

Calories: 448kcal

Author: foodyschmoody

Ingredients

12 ounces bow tie pasta (other short pasta) cooked and cooled
3 cups small broccoli florets
2 cups shredded sharp cheddar
8 slices bacon cooked and crumbled
½ cup red onion finely diced
¼ cup mayonnaise
½ cup plain Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons sugar
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Blanch the broccoli

Bring a large pot of salted water to a boil. Add broccoli florets and cook just a minute or a minute and a half. Broccoli should be bright green and only slightly tender. Immediately drain and plunge into a bowl of ice water to stop the cooking process. Let sit in ice water one minute and then drain and dry well. Set aside.
3 cups small broccoli florets

Dressing

Whisk together yogurt, mayonnaise, vinegar, sugar, salt, and pepper.
¼ cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar, ¼ teaspoon salt, ½ cup plain Greek yogurt, ¼ teaspoon black pepper

Assemble

Combine cooked and cooled pasta, broccoli, cheddar, bacon, and onion in bowl.
12 ounces bow tie pasta (other short pasta), 2 cups shredded sharp cheddar, 8 slices bacon, ½ cup red onion
Toss dressing with pasta mixture.
Chill at least 1 hour before serving.

Notes

Note 1: You can use raw broccoli and skip the blanching if you prefer. My suggestion would be to cut the florets into really small pieces if doing so so the crunch isn't overwhelming the entire dish.

Note 2: You can use all mayo and skip the yogurt if that is your preference. Not everyone loves the slight tang of the yogurt. I prefer the mouth feel of yogurt over mayo. Alternatively, you can also skip the mayo altogether and use all yogurt however, because it is a bit tangier, you might want to use a tad less vinegar.

Note 3: Always taste your dressing before combining it with the pasta mixture. If it is too tangy, try adding a bit more sugar. Adjust for seasonings.

Note 4: If you find red onion too pungent then soak it in a little water for about 15 minutes prior to adding to bowl. This takes some of the "bite" out of it.

Nutrition