Ingredients:

  • 1 lb (450g) Rotini or Bow Tie pasta
  • 4 cups (300g) fresh broccoli florets, cut into bite-sized pieces
  • 2 cups (225g) sharp cheddar cheese, hand-cubed into ¼ inch pieces
  • ½ cup (50g) red onion, finely diced
  • ¼ cup (15g) fresh parsley, chopped
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) sour cream or Greek yogurt
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) sugar or honey
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. During the final 60 seconds of the pasta's cooking time, add the broccoli florets directly into the boiling water. Drain immediately and plunge into an ice bath or rinse under cold running water until completely chilled.
  2. In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, salt, and pepper until the mixture is smooth and glossy.
  3. Combine the chilled pasta, blanched broccoli, cubed cheddar, and diced red onion in a large mixing bowl. Pour the dressing over the top and gently fold using a rubber spatula until every component is evenly coated.