Cheddar Broccoli Pasta Salad

Cheddar Broccoli Pasta Salad:- The Broccoli Cheddar Pasta Salad Recipe is what you serve when you are unable to make it to Walmart to purchase your preferred deli pasta salad. In addition, this recipe takes things a step further by utilizing components that are healthy.

In spite of the fact that this recipe is really useful for a pasta salad served as a side dish, you can also use it as a light supper. Both brunch and lunch are wonderful meals. Even get-togethers and potlucks are looking forward to this!

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Cheddar Broccoli Pasta Salad

 

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Ingredients

ingredients for broccoli cheddar pasta on a countertop

It is always wonderful to have a recipe that is so simple and does not require a lot of time, especially when there are only a few components involved.

This salad is modeled after one of my favorite salads that I get from the deli at Walmart. I don’t really know everything that’s in it, but based on how it tastes, I can tell that it’s quite comparable to the broccoli, cranberry, and bacon mixture that I make.

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This is a surprise! There is a reduced number of components.

 

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Which Pasta to Use?

I suggest any pasta with lots grooves and crevices. You want to make sure to get every bite of the delicious creamy sauce.

Try any of these pasta shapes:

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  • Rotini
  • Tricolor Rotini
  • Shells
  • Farfelle
  • Fusilli

I’ve used Tricolor Rotini. Rotini is one of my favorites, perfect for any pasta salad.

 

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Prepping Your Broccoli

For the purpose of this dish, I just used the florets that are located at the very top of the broccoli stalks. Because of their toughness, the stalks are not something I would recommend adding in a raw broccoli salad.

Cut the broccoli florets into pieces that are small enough to be eaten. Despite the fact that the ingredients are uncooked, this broccoli cheddar pasta salad is served chilled. You want to cut the vegetables into smaller pieces since they are still crunchy, as opposed to a cooked version that is completely soft.

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Despite the fact that the instructions state that the stalks should be thrown away, you might want to consider some additional applications. In order to prepare stir fry, I believe it is possible for you to slice it very thinly.

The recipe for Parmesan Roasted Broccoli Stalks that Shelley at Two Healthy Kitchens has posted sounds like it would be a fantastic dish. Perhaps I’ll give this a shot later on, perhaps in the air fryer.

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Making Stock from Vegetable Scraps

The stalks can also be used to create a freezer bag with food waste, which is another interesting use for them. It is possible to put the broccoli stalks in there. There is room for debris from a variety of sources, including carrots, onions, and other vegetables. You will be able to produce stock after you have sufficient amounts. We frequently utilize stock and broth. Always healthier to cook it yourself.

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Using tomatoes or potatoes in recycled freezer bags is not suggested. The Serious Eats post on saving vegetable scraps for stock is wonderful.

 

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INGREDIENTS

  • 12 ounces Rotini Pastatricolor, cooked according to package instructions
  • 2 cups Nonfat Greek Yogurt
  • ¼ cup Sugar
  • 4 tablespoons Apple Cider Vinegar
  • 1.5 pounds Broccolifresh, uncooked
  • 8 ounces Cheddar Cheeseshredded
  • ½ large Red Onionfinely chopped
  • ½ teaspoon Salt
  • ½ teaspoon Pepper

 

INSTRUCTIONS

  • Put on water to begin cooking the pasta according to the package instructions.
  • In a small bowl, combine yogurt, sugar and vinegar. Set aside.
  • Cut off florets from the broccoli stems so there are only short stems. Chop. Discard long, bulky stems.
  • Shred cheese.
  • Trim and chop onions.
  • In large bowl, toss broccoli florets, onions, and cheese with salt and pepper.
  • Stir in yogurt mixture.
  • Once pasta is cooked, drain in a colander and allow cool water to run over it until pasta is completely cooled. Shake to remove as much water as possible.
  • Add pasta to bowl of broccoli mixture and toss to completely coat.

 

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NOTES

Makes 2 quarts, 16 ½ cup servings. Can be served right away but best when chilled at least one hour.

If you prefer, you can use mayonnaise instead of yogurt, or you can use one cup of each.

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View the web story for Broccoli Cheddar Pasta Salad.

Nutrition Facts
Broccoli Cheddar Pasta Salad Recipe
Amount Per Serving
Calories 180Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 185mg8%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 5g6%
Protein 10g20%
Course Salad
Cuisine American
Keyword Cheddar Broccoli Salad, Walmart Broccoli Cheddar Salad, Walmart Broccoli Salad

 

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Percent Daily Values are for 2000-calorie diets. Since packaging and supplier calculations differ, 24Bite® cannot be held responsible for actual figures. If you have dietary restrictions, calculate the amounts from package labeling. 24Bite®, Kim Guzman, and Christian Guzman are not accountable for any reactions or other outcomes from using this website’s recipes or recommendations or taking action.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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