Broccoli pasta salad is a delicious way to add fresh veggies and fruit into your life! Make this colorful dish for family gatherings, barbecues, potlucks, picnics, and parties! Pack it for lunch or serve it as a side for a simple weeknight meal. It's easy to make ahead and is great for meal prep.
Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain, rinse with cold water, and drain again. While you wait for the water to boil and while the pasta is cooking, proceed with the rest of the recipe.
In a large bowl, combine together chopped broccoli, diced apples, diced red onion, toasted cashews, and dried cranberries.
In a small bowl, stir together mayonnaise, Greek yogurt, lemon juice, honey, and salt. Note that honey should be soft and runny. Warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
Add drained cooked pasta to the bowl with the salad. Add salad dressing (not all at once) gradually, until the salad is creamy enough to your liking. You don't need to use all of the dressing. Season with salt, if needed.
Notes
If you use raw cashews - toast them in the preheated oven at 350 F for about 10 or 15 minutes until golden brown.
If you buy roasted cashews or flavored cashews, you don't need to toast them.