I’ve tested a version of this broccoli cheddar pasta salad many times, and this mix of crisp broccoli florets, sharp cheddar cubes, and honey mustard tahini dressing takes 25 minutes and chills into a creamy, cool main or side.
Most pasta salads turn mushy and bland after a few hours, but I found adding matchstick carrots and toasty sunflower seeds keeps each bite crunchy. I also added white beans so it fills you up without extra dishes or fuss.
This recipe works by dressing the pasta right after it cools so everything stays separated and creamy. A 60-minute chill lets flavors meld while I tidy up the kitchen. In about 25 minutes of hands-on time, you get a no-fuss dish that travels well.
If you want a lighter version with crunchy chickpeas and capers try my Vegan Tuna Pasta Salad Recipe for another 25-minute pasta salad option.
Why You Will Love This Recipe
- Just-right dressing ratio. Tossing pasta with half the tahini honey-mustard and chilling an hour gives coating without soggy broccoli.
- Layered textures keep each bite fun. Crisp broccoli, crunchy carrots and seeds, tender rotini and cheddar cubes mix in under 30 minutes.
- Ready ahead. Toss salad, chill an hour or up to one day, then enjoy creamy leftovers for up to three days.
- Protein boost option. Stir in white beans for added protein and a heartier bite, or skip them for a lighter side dish without extra steps.
Ingredient Notes
- Rotini pasta: I use whole wheat rotini for texture; make sure each piece is intact and firm; regular rotini also works if you prefer.
- Broccoli: choose a medium head with tightly bunched florets and firm stalks; chop into bite-size pieces; substitute blanched broccoli if you like.
- Matchstick carrots: grab pre-cut for crunch or shred fresh carrots into thin sticks; look for bright color and firm texture; regular shredded carrots work too.
- Great northern beans: drain and rinse canned beans to control sodium; they add creaminess and protein; cannellini or small white beans substitute one-to-one.
- Sharp cheddar: buy a block and cut into ¼-inch cubes for firmer texture; pick a well-aged variety; mild cheddar works if you prefer.
- Tahini: choose smooth jarred tahini from the international aisle; stir before measuring to blend oil; swap for mayo or plain yogurt if tahini isn’t your thing.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If broccoli seems too firm, blanch florets for 1 minute in boiling water then transfer to a bowl of ice water to cool and stop cooking.
- If tahini isn’t on hand, use ½ cup mayonnaise, Greek yogurt, or plain yogurt for a tangier or deli-style dressing.
- When salad needs more melding, chill in fridge for at least 1 hour to let dressing coat pasta and vegetables evenly.
- If making salad ahead, toss pasta, vegetables, beans, and cheddar with half the dressing, cover and chill up to 24 hours, then mix in remaining dressing before serving.
- If storing leftovers, keep salad covered in fridge for 3 to 4 days, then toss before serving because dressing thickens as it chills.
Serving Suggestions
- Set tuna pasta beside broccoli cheddar pasta salad. Both feature pasta twists and beans to round out lunches.
- Layer broccoli cheddar pasta salad in mason jar salad. This method locks in dressing until serving.
Storage Guidelines
- Refrigeration: Place salad in airtight container. Chill in refrigerator at 40°F for up to 4 days. Stir before serving.
- Dressing: Transfer dressing to airtight container. Chill in refrigerator for up to 7 days. Whisk before use.
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Broccoli Cheddar Pasta Salad
Filled with crisp vegetables, cubes of cheddar, and a delicious honey mustard dressing, this broccoli cheddar pasta salad is ideal as a side or main dish.
Ingredients
- 8 ounces rotini whole wheat or regular
- 1 medium head broccoli about 2 heaping cups of chopped
- 1 ½ cups matchstick carrots
- 15 ounce can great northern beans drained and rinsed
- 4 ounces sharp cheddar sliced into ¼-inch cubes
- ¼ cup toasted sunflower seeds
- 1 small shallot finely diced
- ½ cup tahini
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- salt pinch, adjust to taste
- 1 to 3 tablespoons water as needed
Instructions
- Bring a pot of well-salted water to a boil and cook the rotini until al dente per package instructions. Drain and rinse under cool running water to chill the pasta, then transfer it to a large bowl.
- In a small bowl or jar, whisk tahini, apple cider vinegar, Dijon mustard, honey, and salt. Add water one tablespoon at a time until the dressing reaches a pourable consistency.
- Toss the cooled pasta with half of the tahini dressing. Stir in chopped broccoli, matchstick carrots, drained white beans, cubed cheddar, sunflower seeds, and diced shallot.
- Drizzle the remaining dressing over the salad and toss to coat. Cover and refrigerate for at least one hour to allow the flavors to meld.
- Give the salad a final toss to redistribute the dressing and ingredients before you serve. Enjoy!
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