Cheddar Dill Farfalle Broccoli Salad
A cleaned-up spin on the viral creamy pasta salad trend, with crisp broccoli, sharp cheddar, chickpeas, and red onion in a lightened dressing finished with fresh dill for a Polish-inspired touch.
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.