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Broccoli Cheddar Pasta Salad

PREP 25 minutes
Chill Time 1 hour
TOTAL 1 hour 25 minutes
Yield 6 servings
Created by: Charlene Carey
Chilled 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.
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Course: Main Dish, Side 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!

Notes

  • 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.

    • Nutrition

    CALORIES: 500kcal CARBOHYDRATES: 60g PROTEIN: 20g FAT: 21g SATURATED FAT: 6g CHOLESTEROL: 19mg SODIUM: 234mg POTASSIUM: 940mg FIBER: 10g SUGAR: 11g VITAMIN A: 6184IU VITAMIN C: 95mg CALCIUM: 275mg IRON: 4mg