Struggling to find one meal the entire family will eat without a chorus of “eww”? I hear you. Some nights, just getting a vegetable on the table feels like a major victory. If you’re looking for another kid-friendly veggie hit, these flaky broccoli and cheese puff pastry pinwheels are always a crowd-pleaser.
That’s why I’m so excited to share our go-to recipe for Broccoli and Cheddar Cold Pasta Salad. It’s the dish that finally got my kids to happily eat raw broccoli. I’m not kidding!
This isn’t a fancy, complicated salad. It’s a simple, crunchy, cheesy, and sweet mix that comes together in minutes. It’s perfect for packed lunches, picnics, or a no-fuss dinner side. Let’s dig in.
Recipe Overview
- Cuisine: American
- Category: Salad / Side Dish
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for pasta)
- Total Time: 25 minutes
- Servings: 6-8
Why Even My Picky Eaters Love This!
I’ve learned a few secrets over the years. This salad hits all the right notes for hesitant little eaters.
First, everything is cut into fun, bite-sized pieces. No scary, giant veggies here! The cheddar cubes are a familiar, friendly favorite that makes the plate look fun. The sweet dressing balances the sharper flavors perfectly. Kids often go for the pasta and cheese first, but they end up munching on the crunchy broccoli florets and other raw veggies along the way. It’s a total win.
Our Family-Friendly Ingredient List
I keep things simple. You probably have most of this in your kitchen right now.
- 1 pound short pasta (like rotini, shells, or bow ties)
- 4 cups fresh broccoli florets (cut small!)
- 2 cups sharp cheddar cheese, cut into small cubes
- 1/2 cup finely chopped red onion
- 1 cup cherry tomatoes, halved
- 1/2 cup real mayonnaise
- 1/3 cup plain yogurt or sour cream
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- Salt and black pepper to taste
How to Get the Kids Involved in Cooking This
Getting kids in the kitchen is a game-changer. They’re so much more likely to try something they helped make.
For little ones, a safe task is washing the broccoli florets in a colander. Older kids can use a plastic knife to cut the cherry tomatoes or help measure and stir the sweet dressing. Let them toss the big bowl of salad at the end—it’s the best job!
The Full Step-by-Step Instructions
Don’t worry, it’s super easy. I’ve made this so many times I could do it in my sleep.
Broccoli and Cheddar Cold Pasta Salad Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Broccoli and Cheddar Cold Pasta Salad Recipe!
Nutrition Information
- Cook the pasta according to the package directions. Drain it and rinse it under cold water to stop the cooking. This keeps it from getting mushy.
- While the pasta cooks, chop all your veggies and cube the cheese. Try to make the broccoli florets and cheddar cubes about the same size.
- In a small bowl, whisk together the mayonnaise, yogurt, vinegar, honey, and garlic powder. This is your magic, kid-approved sauce.
- In a very large mixing bowl, combine the cooled pasta, broccoli, cheddar, red onion, and tomatoes.
- Pour the dressing over everything. Gently toss until every single piece is coated nicely.
- Taste it! Add a pinch of salt and pepper if you think it needs it. Sometimes I let the kids do this taste test.
- For the best flavor, cover and pop it in the fridge for at least 30 minutes before serving. This lets all the flavors become friends.
Fun Twists for Different Tastes
Every family is different. Here’s how you can tweak this to make it perfect for yours.
For super sensitive kids, serve the dressing on the side as a dip. They can dunk their pasta and veggies. Add cooked, chopped bacon or diced ham for extra protein. Swap the cheddar for mozzarella pearls or add some sliced olives. You really can’t go wrong. For a warm, comforting meal that’s just as easy, try this creamy spinach and chicken slow cooker pasta.
Storing & Reheating (Perfect for Busy Nights)
This is a lifesaver for meal prep. It stores beautifully.
Keep it in a sealed container in the fridge for 3-4 days. The flavors get even better on day two! I don’t recommend freezing it, as the raw veggies will lose their great crunch. Serve it straight from the fridge—no reheating needed.
Nutrition Notes
As a parent, I love knowing what’s going into my kids’ bellies. Here’s the simple breakdown.
- Packed with Vitamin C and fiber from the broccoli florets and other raw veggies.
- Good source of calcium and protein from the cheddar cheese.
- Using yogurt in the dressing adds a probiotic boost.
- You control the sugar by adjusting the honey in the sweet dressing.
FREQUENTLY ASKED QUESTIONS
Can I use frozen broccoli?
I don’t recommend it for this recipe. Frozen broccoli becomes too soft when thawed. We really want that fresh, satisfying crunch from raw veggies.
My child doesn’t like red onion. What can I use instead?
No problem! Try a milder green onion (just the green parts) or leave it out entirely. A little bit of finely chopped bell pepper can add a nice color and sweetness instead.
How far in advance can I make this?
You can make it a full day ahead. In fact, it’s often better! Just give it a good stir before you serve it. If you’re making it more than a day ahead, wait to add the tomatoes until you’re ready to eat so they don’t get soggy.
I really hope this recipe brings a little peace to your dinner table. It’s been a true lifesaver for our busy family nights and weekend lunches.
When you’ve got a fridge full of this salad, you know you’ve got a healthy, happy option ready to go. It takes the stress out of “what’s for dinner?” for at least a couple of days. And if you’re looking for a more protein-packed, low-carb dinner, this keto-friendly broccoli cheddar stuffed chicken is absolutely delicious.
I’d love to know if this was a hit with your family! Did your kids go for the broccoli? What fun twists did you try? Please leave a comment and rating below!
