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Close-up of Creamy Cheddar Pasta Salad showing the thick white dressing and orange cheese cubes.

Creamy Cheddar Pasta Salad with Fresh Broccoli and Red Peppers

This Creamy Cheddar Pasta Salad features tender rotini, sharp orange cheddar cubes, and crisp broccoli tossed in a thick, glossy sour cream dressing. Perfect for BBQs, potlucks, and easy weeknight side dishes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Rotini Pasta Cooked al dente and cooled
  • 8 oz Sharp Orange Cheddar Cheese Cut into 1/2-inch cubes
  • 2 cups Fresh Broccoli Florets Raw, cut into bite-sized pieces
  • 1 large Red Bell Pepper Finely diced
  • 1/4 cup Fresh Parsley Finely chopped
  • 1 cup Sour Cream Full fat recommended
  • 1/2 cup Mayonnaise Real mayo
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tsp Salt To taste
  • 1/4 tsp Black Pepper Freshly cracked

Equipment

  • 1 Large pot For boiling pasta
  • 1 Mixing Bowl Large enough for tossing

Method
 

Preparation
  1. Boil rotini in salted water until al dente. Drain and rinse with cold water until completely chilled.
  2. In a small bowl, whisk together sour cream, mayo, vinegar, salt, and pepper until thick and glossy.
  3. Cube the cheddar cheese and dice the broccoli and red pepper into small, uniform pieces.
  4. In a large bowl, toss the cold pasta with the vegetables and cheese. Pour dressing over and fold until thoroughly coated.
  5. Top with freshly chopped parsley and serve immediately or chill for 2 hours.

Notes

Cool the pasta completely before adding dressing to prevent it from becoming oily.
Use sharp cheddar for the best flavor contrast.