Ensalada de pasta con brócoli crujiente y verduras ocultas

Ingredientes

• 16 oz Rotini or Fusilli pasta
• 2 large heads Fresh Broccoli, cut into marble-sized florets and diced stems
• 1/2 cup Red Onion, finely diced
• 1/2 cup Sunflower Seeds, toasted and salted
• 1/2 cup Dried Cranberries or raisins
• 1 cup Sharp Cheddar Cheese, cubed or shredded
• 1 cup Full-fat Mayonnaise
• 3 tbsp Apple Cider Vinegar
• 1 tsp Honey or sugar
• 1/2 tsp Salt (plus more for pasta water)
• 1/4 tsp Black pepper

Preparación

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente.

2. 2

   Optional: Add the broccoli florets to the boiling pasta water for the final 60 seconds of cooking if you prefer them slightly softened.

3. 3

   Drain the pasta and rinse immediately under cold running water to stop the cooking and remove excess starch; drain well.

4. 4

   In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and the honey is dissolved.

5. 5

   In a large mixing bowl, combine the cooled pasta, broccoli florets, diced red onion, dried cranberries, and cheddar cheese.

6. 6

   Pour the dressing over the mixture and use a spatula to gently fold until everything is thoroughly coated.

7. 7

   Fold in the toasted sunflower seeds last to ensure they remain crunchy.

8. 8

   Cover and refrigerate for at least 30 minutes to an hour before serving to allow the flavors to meld.