Roasted Broccoli and Cheddar Pasta Salad

• 12 oz pasta (rotini or farfalle)
• 2 heads broccoli, cut into florets
• 1 cup shredded sharp cheddar
• 1/2 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• 1/4 cup toasted pine nuts (optional)

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.
3. 3 Meanwhile, cook pasta according to package directions until al dente. Drain and let cool slightly.
4. 4 Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a large bowl.
5. 5 Add cooked pasta, roasted broccoli, cheddar, red onion, and cherry tomatoes to the bowl. Toss to coat.
6. 6 Garnish with toasted pine nuts if desired and serve at room temperature.

Equipment

• Baking sheet
• Large bowl
• Whisk

Variations

• For a vegan option, omit the cheddar or substitute with a vegan cheese alternative.

Substitutions

• Substitute pine nuts with slivered almonds or sunflower seeds.
• Use whole wheat pasta for a fiber boost.

Pairings

• Grilled chicken
• Garlic bread
• Light vinaigrette-based green salad

Nutrition

Tips

• Feel free to add grilled chicken for a protein boost.
• This salad tastes even better after a few hours in the fridge, allowing flavors to meld.

Storage

Store in an airtight container in the fridge for up to 3 days. Best served at room temperature.

Freezing: Does not freeze well due to the texture of the pasta and vegetables.

Serving Suggestions

• Pair with grilled chicken or a light vinaigrette-based green salad for a complete meal.

FAQ