Ingredients
8 oz short pasta (e.g., elbow macaroni)
1 1/2 cups sharp cheddar cubes
1 cup diced bell pepper
1 cup chopped broccoli, raw or blanched
1/2 cup diced red onion
1/2 cup mayonnaise (halal-certified)
1/4 cup sour cream (halal-certified)
1 tsp Dijon mustard (non-alcoholic or vinegar-based alternative)
1 tbsp white vinegar or apple cider vinegar
Salt and freshly ground black pepper to taste
1 tbsp granulated sugar (optional, for balance)
1/4 cup fresh parsley, chopped (optional garnish)
Instructions
Cook pasta according to package instructions until al dente. Drain and let cool.
In a bowl, mix mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper.
Once pasta is cool, add cheddar cubes, bell pepper, broccoli, and red onion. Stir to coat with dressing.
Chill for 15–20 minutes before serving. Adjust seasoning if needed.
Optional: Garnish with fresh parsley just before serving.
Notes
For crispness, refrigerate all vegetables until serving.
Substitute broccoli with cauliflower or cucumber if preferred.
Use pre-washed, blanched broccoli florets to save time.
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving if dressing separates.
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Meals
- Method: Cold preparation
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (1 1/2 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2.5g
- Protein: 12g
- Cholesterol: 30mg