Description
This Cold Broccoli Pasta Salad for Potlucks is colorful, crunchy, and creamy. Perfect for family gatherings or community events, it’s made with tender rotini, crisp broccoli, bell peppers, red onion, and a tangy, creamy dressing. Make ahead for the best flavor and serve chilled for a crowd-pleasing dish that everyone will love.
Ingredients
Scale
- 250g rotini pasta
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup toasted sunflower seeds or slivered almonds
- 3/4 cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, rinse under cold water.
- Blanch broccoli 1–2 mins in boiling water, then ice water. Drain.
- Whisk together mayonnaise, Greek yogurt, vinegar, mustard, honey, salt, and pepper.
- Toss pasta, broccoli, peppers, onion, and cheese in a large bowl.
- Pour dressing over salad, fold gently.
- Sprinkle sunflower seeds on top.
- Chill 30 mins or overnight before serving.
Notes
Blanch broccoli for bright color and crunch. Make ahead for deeper flavors. Substitute Greek yogurt for sour cream if desired. Store in an airtight container in the fridge up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg