This Cheddar Dill Farfalle Broccoli Salad is my cleaned-up spin on the viral creamy pasta salad trend: crisp broccoli, sharp block cheddar, and hearty chickpeas tossed in a lightened yogurt-mayo dressing, finished with a generous handful of fresh dill. It's the kind of make-ahead side that actually gets better as it sits, which makes it one of my go-to dishes for backyard cookouts all summer long.
Creamy pasta salads have been having a moment, especially heading into grilling season and summer potluck season. This one leans into that trend but keeps things a little lighter, and a little more distinctive, with a dressing that isn't straight mayo and a finishing touch of fresh dill that ties back to my Polish roots.
Ingredients
These ingredients were chosen to keep the salad feeling fresh and a little elevated, not heavy. Farfalle holds onto the dressing beautifully thanks to its ridges and folds, chickpeas add protein and bite, and sharp block cheddar (shredded yourself) makes a noticeable difference over the pre-shredded bags. Fresh dill is the ingredient that makes this one feel like mine.
- farfalle (bowtie) pasta
- broccoli florets
- chickpeas
- red onion
- sharp cheddar
- plain Greek yogurt
- mayonnaise
- lemon
- dijon mustard
- honey
- fresh dill
- salt, black pepper, garlic powder
See recipe card for quantities.
Instructions
This salad comes together in two simple parts: cook and cool the pasta and broccoli, then build the dressing and toss everything together.
- Step 1: Cook the farfalle in salted boiling water until al dente. In the last 60 seconds, add the broccoli florets to the pot to blanch.
- Step 2: Drain the pasta and broccoli together, then rinse under cold water until fully cooled. Drain well.
- Step 3: Whisk together the Greek yogurt, mayonnaise, lemon juice, dijon, honey, salt, pepper, and garlic powder until smooth.
- Step 4: Combine the pasta, broccoli, chickpeas, red onion, and cheddar in a large bowl. Pour over the dressing and toss to coat. Fold in the fresh dill and chill at least 1 hour before serving.
Substitutions
Here's how I've adapted this recipe to fit different needs. Only offering guidance I've actually tested myself:
- Pasta - farfalle can be swapped for ditalini, shells, or another short pasta shape you have on hand
- Mayonnaise - for an even cleaner version, swap the mayo entirely for more plain Greek yogurt
- Gluten free - use your favorite gluten free short pasta in place of the farfalle
Variations
- Extra protein - add shredded rotisserie chicken or crispy bacon for a heartier version
- More veggies - stir in halved cherry tomatoes or diced cucumber for extra crunch and color
- Kid friendly - leave out the red onion and use a milder cheddar
Equipment
A large pot for boiling the pasta and blanching the broccoli, plus a large mixing bowl for tossing everything together, are really all you need for this recipe.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. This salad actually improves after a few hours chilling, making it a great make-ahead option for potlucks and gatherings.
This salad doesn't freeze well due to the creamy yogurt-mayo dressing and fresh vegetables, so it's best enjoyed fresh within a few days.
Top Tip
Rinse the pasta and broccoli under cold water right after draining - this stops the cooking and keeps the broccoli crisp-tender instead of mushy, which makes a big difference in the final texture of the salad.
Related
Looking for other recipes like this? Try these:
Cheddar Dill Farfalle Broccoli Salad
Equipment
- 1 Large Bowl
- 1 Whisk
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 12 oz Farfalle (bowtie) pasta
- 4 cups Broccoli Florets, chopped small
- 15 oz Chickpeas, drained and rinsed
- ½ cup Red Onion, finely diced
- 1 ½ cups Sharp Cheddar, cubed
- ½ cup Greek Yogurt
- ⅓ cup Mayonnaise
- 1 Lemon, juiced
- 1 tablespoon Dijon Mustard
- 1 teaspoon honey
- 3 tablespoon Fresh Dill, chopped
- 1 teaspoon Garlic Powder
- Salt + Pepper
Instructions
- Cook pasta and blanch broccoli: Bring a large pot of salted water to a boil. Cook 12 ounces farfalle (bowtie) pasta according to package directions until al dente. In the last 10 minutes of cooking, add 4 cups broccoli florets, chopped small to the pot to blanch.
- Cool down: Drain the pasta and broccoli together, then rinse immediately under cold water until fully cooled. Drain well and set aside.
- Make the jar: In a small bowl, shake up plain Greek yogurt, good quality mayonnaise, lemon, juiced, dijon mustard, honey, salt, black pepper, and garlic powder until smooth.
- In a large bowl, combine the cooled pasta and broccoli with chickpeas, red onion, finely diced, and sharp cheddar. Pour the dressing over and toss to coat evenly.
- Add dill and chill: Fold in fresh dill. Chill at least 60 minutes before serving for best flavor.
