Chill for best flavor. Add seeds just before serving for extra crunch. Substitute half Greek yogurt for a lighter dressing option.
A refreshing pasta salad packed with crisp broccoli, crunchy seeds, sweet cranberries, and a creamy tangy dressing.
Ingredients
Scale
3 cups small pasta (300 g)
4 cups fresh broccoli florets (400 g)
1/2 cup red onion (75 g), diced
1/2 cup shredded carrots (60 g)
1/2 cup dried cranberries (75 g)
1/2 cup sunflower seeds (70 g)
1/2 cup shredded cheddar cheese (55 g)
3/4 cup mayonnaise (180 ml)
2 tablespoons apple cider vinegar (30 ml)
2 tablespoons honey (30 ml)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon black pepper (1 g)
Instructions
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Cook pasta according to package directions; drain and cool.
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In a large bowl, combine pasta, broccoli, onion, carrots, cranberries, seeds, and cheese.
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Whisk together mayonnaise, vinegar, honey, salt, and pepper.
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Pour dressing over salad and toss until evenly coated.
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Refrigerate at least 1 hour before serving.