A sweet and tangy dressing makes this creamy cheddar broccoli salad a huge hit wherever it goes.
8 ounces uncooked bowtie pasta
2 cups chopped broccoli florets
8 ounces cheddar cheese, diced (see notes)
2/3 cup chopped celery
1/4 red onion, diced
1/3 cup mayo
1/4 cup plain fat free greek yogurt
1 tablespoon apple cider vinegar
2 teaspoons sugar
1 teaspoon dijon mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Whisk together all dressing ingredients. Cover and chill until ready to use.
Cook pasta according to package instructions. Drain and transfer pasta to a large bowl. Add broccoli, cheese, celery, and onions. Add dressing and toss to combine. Serve immediately, or cover and chill 1-3 hours before serving for enhanced flavor.