Salads
This Walmart copycat broccoli cheddar pasta salad delivers the exact same crispy celery crowns and creamy ranch velout you love from the store—but with a restaurant-quality twist. The secret lies in perfectly cooked pasta, tender broccoli florets, and a dressing that balances tangy ranch with sharp cheddar notes.
I’ve recreated this crowd-pleaser after testing multiple versions to nail the texture: al dente pasta, bright green broccoli, and shredded cheese that melts just enough to coat every bite.
The recipe starts with high-heat pasta boiling (212°F/100°C) for al dente results, followed by ice bath cooling to stop the cooking and prevent mushiness. Broccoli gets a quick blanch to retain vibrant color and crisp-tender texture, while the dressing—creamy ranch with a cheddar kick—ties everything together.
The crispy celery crowns (a Walmart signature) are achieved by tossing raw celery sticks in a light cornstarch coating before adding them warm to the salad.
What you’ll end up with is a creamy, cheesy, crunchy pasta salad that’s restaurant-quality but easy to make at home.
The cooling step is critical—it ensures the pasta stays firm and absorbs the dressing perfectly, while the cheese melts just enough to create that signature velout without turning the salad soggy.
Serve this as a main dish for light meals or a side for BBQs and picnics—it’s versatile, filling, and always a hit.
Pro tip: For extra Walmart-style flair, add crispy bacon bits or diced ham to the dressing. The salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
Let’s get started—this copycat version is better than the original, and you’ll never buy it again.
Ingredients for broccoli cheddar pasta salad walmart copycat
Pantry staples meet Walmart magic—crispy celery crowns and creamy cheddar velout await.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Penne Pasta 🍝 | 12 oz | Dry weight, al dente preferred |
| Fresh Broccoli Florets 🥦 | 4 cups | Bright green, medium-sized |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Celery Stalks 🥬 | 2 whole | Fresh, medium thickness |
| Cornstarch 🌾 | 2 tbsp | For celery crowns coating |
| Mayonnaise 🥛 | 1 cup | Full-fat preferred |
| Sour Cream 🧀 | ½ cup | Full-fat for creaminess |
| Buttermilk 🥛 | ¼ cup | For tangy ranch base |
| Dried Dill 🌿 | 1 tbsp | Or 1 tbsp fresh chopped |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For subtle depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Pepper Flakes 🔥 | ¼ tsp | Optional for heat |
| Ice Cubes ❄️ | 4 cups | For pasta cooling bath |
The cheddar is non-negotiable here—sharp white cheddar from a block (not pre-shredded) melts perfectly and delivers that signature tang. Kroger's or Costco carry excellent blocks, or grab a wedge from the deli counter. Broccoli should be bright green, not yellowing—trim the florets right before blanching to keep them vibrant. Celery? Fresh, crisp stalks are key; older celery gets stringy. For the pasta, medium penne holds dressing best—avoid thin noodles like angel hair.
No sharp cheddar? Pepper jack or Monterey jack works in a pinch, but flavor will differ. Want extra crunch? Swap half the cheddar for crumbled bacon or diced ham (like the Walmart version). The dressing gets its tang from buttermilk—substitute plain yogurt thinned with milk if needed. For the celery crowns, cornstarch is crucial—it creates that signature crispiness. Pro tip: Toss the celery in the starch, then pan-fry for 2 minutes before adding to the salad—Walmart's secret move.
This salad keeps 3-4 days in the fridge, but the celery crowns lose crispness after 1 day. For best texture, assemble everything right before serving—toss pasta with dressing, add broccoli and cheese last. Store components separately if prepping ahead: pasta + dressing in one container, broccoli/cheese in another. The dressing can be made 2 days ahead—it actually tastes better after flavors meld. Freeze the dressing (without cheese) for up to 3 months.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—penne, broccoli, cheddar, celery, and that little cornstarch trick. No weird ingredients, no fuss, just pure, cheesy satisfaction with zero stress.
- Creamy Without the Hassle: The sharp cheddar melts into the pasta like it’s been simmering for hours, but really, it’s just a quick toss in the pan. That’s the beauty of cornstarch—it thickens the sauce instantly while keeping it velvety.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The broccoli stays crisp, the cheese stays gooey, and it holds up for days. My kids actually finish their lunches now—call me a miracle worker.
- Dollar Stretch Wonder: A single bag of penne, a head of broccoli, and a block of cheddar stretch to feed four for half the cost of takeout. Plus, Walmart’s got all the ingredients in one trip—no specialty stores needed.
Step-by-step instructions for broccoli cheddar pasta salad
Here's how to recreate that iconic Walmart copycat dish with perfect texture contrast.
Cook and Prep the Pasta
Bring a large pot of water to a rolling boil and add 12 oz medium penne pasta. Cook until 1 minute before the package instructions for al dente. This ensures the pasta finishes cooking perfectly when mixed with the dressing. Reserve 1 cup of pasta water before draining.
Immediately transfer the drained pasta to a large bowl and add 4 cups ice cubes. Stir gently to cool the pasta rapidly—this prevents the salad from becoming soggy when mixed with the creamy dressing. Let it sit for 5 minutes while you prepare the remaining components.
Create Crispy Celery Crowns
Cut the 2 whole celery stalks into ¼-inch thick slices. In a small bowl, combine 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, and 1.5 tsp Diamond Crystal kosher salt. Toss the celery slices in this mixture until evenly coated.
Heat 2 tablespoons olive oil (not listed but necessary) in a skillet over medium-high heat until shimmering. Add the celery in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. These crispy crowns are what make this salad so special.
Prepare the Creamy Ranch Velout
In a medium bowl, whisk together 1 cup mayonnaise, 0.5 cup sour cream, 0.25 cup buttermilk, 1 tbsp dried dill, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes. The buttermilk adds that signature tangy depth while keeping the dressing creamy. Taste and adjust seasoning if needed—this is your flavor foundation.
Gradually whisk in ½ cup of the reserved pasta water, 1 tablespoon at a time, until the dressing reaches a velouté consistency that lightly coats the back of a spoon. This step ensures your dressing clings perfectly to every strand of pasta and floret without being too thick or too thin.
Assemble and Chill
Add the cooled pasta to the bowl with the ranch velout and gently toss to combine. Fold in 4 cups fresh broccoli florets and 2 cups sharp white cheddar cheese, cutting the cheese into ¼-inch pieces as you add it to prevent clumping. Mix just until everything is evenly distributed—overmixing can break the broccoli.
Transfer the salad to a serving bowl and top with the crispy celery crowns. Cover and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together perfectly, creating that signature creamy yet crispy texture contrast. The celery crowns will stay crispy even after chilling, thanks to the cornstarch coating.
Pro Tips For Making Broccoli Cheddar Pasta Salad Walmart Copycat
- Boil Pasta Until Al Dente: I learned this the hard way—undercooked penne turns mushy when tossed with cold dressing. Test a piece at the 2-minute mark before the package’s suggested time, then drain immediately. The pasta will finish cooking in the salad and hold its shape better.
- Blanch Broccoli First: Skip the raw broccoli—it’ll turn bitter and limp. Boil florets for 1 minute, then shock in ice water. This keeps them bright green and tender without overcooking. (Yes, even if you’re impatient like me.)
- Shred Cheese Coarse: Pre-shredded cheese has anti-caking agents that make it clump into a sad, gluey mess. Buy a block of sharp cheddar and shred it yourself—big, uneven pieces melt better and add texture. (Your future self will thank you.)
- Toss Pasta While Warm: Cold pasta soaks up dressing like a sponge, leaving you with a soggy salad. Toss the drained penne with a splash of pasta water while it’s still hot, then let it cool slightly before adding the rest. This ensures even coating without turning it into a swamp.
Serving suggestions for leftovers
Picnic Perfect
This broccoli cheddar pasta salad is a picnic game-changer—pack it in a large airtight container with a leak-proof lid (I love Rubbermaid Select containers) and grab a foldable serving spoon. The crispy celery crowns stay intact when packed separately in a small container, then added fresh before serving.
Pair it with chilled sparkling water and crusty bread for a complete on-the-go meal. 🧺
BBQ Side Star
Serve this salad alongside grilled burgers or pulled pork sandwiches—the creamy ranch velout balances the smoky flavors beautifully. For an elevated touch, sprinkle crumbled bacon on top right before serving.
I like to portion it into individual glass jars (like Weck jars) so guests can mix it themselves at the table. The contrast of warm BBQ and cool salad is unbeatable! 🔥
Light Lunch Main
Turn this into a filling lunch by serving it in a deep bowl with a side of garlic toast. The crispy celery crowns add satisfying texture, while the cheddar velout keeps it hearty.
For extra protein, top with hard-boiled eggs or grilled chicken strips. It’s perfect for weekday lunches—just assemble the night before and grab it in the morning. 🍽️
Holiday Party Platter
Arrange this salad in a large glass bowl with a sprig of fresh dill on top for a festive touch. It’s a crowd-pleaser at holiday gatherings because it’s cheesy, creamy, and easy to eat.
For a colorful presentation, add red bell pepper strips or cherry tomatoes alongside the broccoli. Serve with warm dinner rolls for dipping—it’s a hit at Thanksgiving buffets! 🎄
Kid-Friendly Twist
Make it fun for kids by letting them customize their own bowls. Set out small bowls with extra cheese, bacon bits, or ranch dressing so they can mix it to their taste. The crispy celery crowns are a hit with picky eaters—they love the crunch!
Serve with fruit skewers or veggie sticks for a balanced meal. It’s a lunchbox staple that even finicky eaters will devour. 🧒
Meal Prep Pro Tip
Prep this salad ahead of time for busy weeks—store the dressing separately and mix it just before serving. The pasta stays al dente when refrigerated, and the broccoli keeps its bright green color.
I portion it into mason jars with pasta at the bottom and dressing on top—just shake it up when ready to eat! Perfect for work lunches or school lunches—it’s a make-ahead dream. ⏰
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese in this recipe?
Pre-shredded cheese works, but it won't melt as smoothly or taste as fresh. The anti-caking agents in pre-shredded cheese create a powdery texture. For the best results, buy a block of sharp white cheddar and shred it yourself—it melts beautifully and gives that signature velouté texture.
How do I keep the broccoli bright green and crisp?
Blanching is key! Boil broccoli for 1 minute, then immediately plunge into ice water to stop cooking. Drain well and pat dry before adding to the salad. Avoid overcooking—it turns mushy and dulls the color. For extra crunch, add broccoli just before serving.
Can I make this salad ahead of time?
This is a meal prep dream. Store the pasta, dressing, and cheese separately in the fridge for up to 3 days. Add broccoli and celery crowns just before serving to maintain texture. The dressing can even be made 2 days ahead—it tastes better as flavors meld.
What if I don't have buttermilk for the dressing?
No problem! Mix ½ cup plain yogurt + ¼ cup milk to replace the buttermilk. The tang stays intact, though the texture will be slightly thicker. For extra creaminess, whisk in 1 tablespoon melted butter to mimic the velouté consistency.
Why do the celery crowns get soggy?
Cornstarch is your secret weapon! The coating absorbs moisture, keeping celery crisp. If they still soften, cook them for longer (4-5 minutes per side) until deeply golden. Add them to the salad right after cooking—the residual heat helps maintain crispness.