Broccoli and Cheddar Cold Pasta Salad Recipe

Struggling to find one meal the entire family will eat without a chorus of “eww”? I feel you in my soul. Some nights, it feels like a victory just to get everyone to the table, let alone eating the same thing. If you’re looking for another kid-approved winner, you have to try these flaky broccoli and cheese puff pastry pinwheels.

That’s why this Broccoli and Cheddar Cold Pasta Salad is my secret weapon. It’s the dish that finally got my kids to eat raw broccoli. I know, it sounds like a miracle. But the magic is in the mix of crunchy veggies, creamy cheese, and a sweet dressing that wins them over every single time.

Recipe Overview

• Cuisine: American
• Category: Salad, Side Dish, Main Course
• Prep Time: 20 minutes
• Cook Time: 10 minutes (for pasta)
• Total Time: 30 minutes
• Servings: 6-8

Why Even My Picky Eaters Love This!

Let’s be real. Getting kids to eat their veggies is a battle. This salad works because it doesn’t feel like a “healthy” chore. The cheddar cubes are like little treasures they get to find. The pasta is a familiar, friendly base.

The raw broccoli florets soften just a bit in the dressing, losing that super-strong raw bite. And that sweet dressing? It’s the ultimate peace treaty. It ties everything together in a way that makes even the most suspicious kid take a second bite.

Our Family-Friendly Ingredient List

I keep this simple. You probably have most of this in your pantry or can grab it in one quick trip. No fancy, hard-to-find items here!

• 1 pound short pasta (like rotini, shells, or bow ties)
• 4 cups fresh broccoli florets (cut small!)
• 8 ounces sharp cheddar cheese, cut into small cubes
• 1/2 cup finely diced red onion
• 1 cup mayonnaise
• 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 tablespoon Dijon mustard
• Salt and black pepper to taste

How to Get the Kids Involved in Cooking This

Getting little hands involved is my best trick for making them excited to eat. It builds ownership! Here are two super simple tasks perfect for helpers.

Younger kids can be in charge of tossing the cheddar cubes into the big bowl. Make it a game! Older kids can carefully mix the dressing ingredients in a separate bowl or jar. Let them shake or whisk until it’s all smooth. For another great hands-on meal, check out this creamy spinach and chicken slow cooker pasta.

The Full Step-by-Step Instructions

Don’t worry, this comes together so fast. The hardest part is waiting for the pasta to cook. Let’s dig in!

1. Bring a large pot of salted water to a boil. Cook your pasta according to the package directions for “al dente.”
2. While the pasta cooks, make the sweet dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth.
3. Drain the cooked pasta and rinse it under cold water to stop the cooking. This also helps it cool down quickly.
4. In a very large mixing bowl, combine the cooled pasta, raw broccoli florets, cheddar cubes, and diced red onion.
5. Pour the dressing over the pasta and veggie mix. Gently toss everything until it’s evenly coated.
6. Taste it! Add a pinch of salt and pepper if you think it needs it. For best flavor, cover and let it chill in the fridge for at least 30 minutes before serving.

Fun Twists for Different Tastes

Every family is different. This recipe is a fantastic base that you can tweak to make everyone happy. Here are our favorite switches.

For super sensitive kids, serve the sauce on the side as a dip. They can dunk their pasta and broccoli. Add cooked, chopped bacon or diced ham for extra protein. Swap the red onion for finely chopped apple for a sweeter, milder crunch. Use a whole grain pasta to boost the fiber.

Storing & Reheating (Perfect for Busy Nights)

This is a lifesaver for meal prep! It stores beautifully, making tomorrow’s lunch or dinner a breeze.

Keep it in a sealed container in the fridge for 3-4 days. The flavors actually get better as they mingle. It’s meant to be eaten cold, so no reheating needed! Just pull it out and serve. If it seems a little dry after chilling, stir in a spoonful of milk or a tiny bit more mayo to loosen it up.

Nutrition Notes

I’m not a dietitian, but as a parent, I like to know what’s going into my family’s bellies. Here’s the simple breakdown of what this dish offers.

• Protein Power: Thanks to the cheese and pasta, this salad helps keep everyone full.
• Veggie Victory: You’re getting a solid serving of raw broccoli in every bite.
• Customizable: You can use light mayo or a sugar substitute if you want to tweak the calories or sugar content.

FREQUENTLY ASKED QUESTIONS

Can I use frozen broccoli instead of fresh?

I don’t recommend it for this recipe. Frozen broccoli tends to get mushy when thawed and won’t give you that perfect, satisfying crunch we love here. Fresh is definitely the way to go.

My child doesn’t like onion. Can I leave it out?

Absolutely! The red onion adds a nice bite, but it’s not essential. Just skip it. The salad will still be delicious with the sweet dressing, cheese, and broccoli.

How far in advance can I make this?

You can make it up to a day ahead. In fact, letting it sit for a few hours helps the flavors blend. Just give it a good stir before you serve it to redistribute the dressing.

I really hope this recipe becomes a go-to in your house like it is in mine. It’s proof that with a little creativity, we can win the veggie battle. It’s a crowd-pleaser for picnics, potlucks, and those crazy weeknights when you need a win. And if you love the broccoli and cheese combo, you’ll adore this keto-friendly broccoli cheddar stuffed chicken for a heartier dinner option.

I’d love to know if this was a hit with your family! Did your picky eater take a bite? What fun twists did you try? Please leave a comment and rating below!