Ingredients:

  • 16 oz rotini or fusilli pasta
  • 4 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup sharp cheddar cheese, cubed small
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. During the final 60 seconds of the pasta's cooking time, add the broccoli florets to the boiling water.
  4. Drain the pasta and broccoli in a colander. Immediately rinse with cold water until chilled, then shake dry.
  5. In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, garlic powder, salt, and pepper until smooth.
  6. In a large mixing bowl, combine the cooled pasta and broccoli with halved cherry tomatoes, diced red onion, and cubed cheddar cheese.
  7. Pour the dressing over the mixture and toss gently until well coated.
  8. Cover and refrigerate for at least 1 hour before serving.