Pasta Salad with Broccoli, Carrots, and PepperJack Cheese
This Pasta Salad with Broccoli, Carrots, and PepperJack Cheese is the ideal creamy-and-crunchy option for dinners, potlucks, and summer cookouts.
Servings: 8 as main dish
Equipment
Ingredients
For the Creamy Dressing
- 1 large garlic clove finely grated on a Microplane
- 2 tablespoons plus 2 teaspoons mayonnaise
- 2 tablespoons plus 2 teaspoons plain Greek yogurt 0%-5%
- ⅓ cup sour cream regular or light
- 3 tablespoons freshly squeezed lemon juice
For the Pasta Salad
- 1 tablespoon kosher salt
- 1 gallon of water
- 1 pound rotini pasta
- 1 pound broccoli crowns cut into bite-size florets, and stems peeled and cut into ¼-inch thick coins
- 8 ounces matchstick carrots
- 8 ounces pepper jack cheese cut into ½-inch dice
- ¼ cup roasted and lightly salted sunflower seeds
- ½ medium red onion cut into small dice
- 3 tablespoons minced fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
For the Creamy Dressing
- In a small bowl, whisk together all of the ingredients. Refrigerate until ready to toss with the pasta. (Dressing can be made and refrigerated for up to 3 days in advance.)
For the Pasta Salad
- Bring 1 gallon of water to a boil in a large pasta pot. Add salt and pasta, and cook until just tender, adding broccoli and carrots for the last minute of cooking. Drain the pasta, broccoli, and carrots, and spread them out on a rimmed baking sheet. Let cool to room temperature.
- Transfer the cooled pasta mixture to a large bowl, and add the cheese, sunflower seeds, red onion, and parsley. (Pasta salad can be covered with plastic wrap and refrigerated for up to 2 hours.) When ready to serve, add the creamy dressing, toss to coat, and let stand for 15 minutes. Season to taste with kosher salt and freshly ground black pepper. Enjoy!.
Notes
- Serves 8 as a main dish or 12-16 as a side dish.
- Dressing can be made and refrigerated for up to 3 days in advance.
- Leftover pasta salad can be stored in an airtight container in the refrigerator for about 4 to 5 days.
- Pasta salad can be prepared in advance, as letting it sit for a few minutes or overnight can enhance the flavors.
- You can freeze the undressed salad for up to 3 months. While the pasta thaws, make a fresh batch of dressing.
Note- if you substitute cherry tomatoes or want to add them, add them after the pasta has thawed. Otherwise, their texture will change if frozen.
Nutrition
Calories: 571kcal | Carbohydrates: 69g | Protein: 30g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1799mg | Potassium: 974mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5511IU | Vitamin C: 58mg | Calcium: 297mg | Iron: 3mg
