Salads
This copycat broccoli cheddar pasta salad delivers the exact same tangy, cheesy flavor and satisfying crunch you’d find in Walmart’s Celery Crown Crunch—without the mystery ingredients.
I’ve spent years perfecting the balance of sharp cheddar, creamy dressing, and crisp celery crowns, and this version stays true to the original while being foolproof for home cooks. The secret?
Cooking the pasta al dente, chilling the salad properly, and adding the celery crowns just before serving so they stay crisp.
What makes this recipe work is the three-stage dressing—mayonnaise for creaminess, sour cream for tang, and a splash of mustard to cut through the richness.
I also use a mix of sharp cheddar and cream cheese for that signature melty texture, and the celery crowns add a satisfying crunch that disappears after a few bites. The broccoli stays vibrant and tender-crisp, not mushy, thanks to a quick blanch before mixing.
By the time you’re done, you’ll have a creamy, cheesy, crunchy pasta salad that’s perfect for potlucks, picnics, or meal prep. The flavors develop as it chills, getting even more addictive over time.
This isn’t just a copycat—it’s better, with a dressing that’s balanced and a texture that’s just right. No one will guess it’s homemade.
Ready in 30 minutes, this recipe scales easily for crowds and keeps well for up to 4 days in the fridge. The best part? Every bite tastes like the Walmart version you love, but with the satisfaction of making it yourself. Let’s get started.
Ingredients for broccoli cheddar pasta salad walmart copycat
Six ingredients make this creamy, cheesy, crunchy copycat salad taste just like Walmart's iconic version.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Rotini Pasta 🍝 | 1 ½ lb | Cooked al dente, drained cold |
| Fresh Broccoli Florets 🥦 | 1 ½ lb | Cut into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat for creaminess |
| Mayonnaise 🥛 | 1 cup | Duck brand preferred |
| Sour Cream 🧀 | ½ cup | Full-fat for tang |
| Dijon Mustard 🍯 | 1 tbsp | For dressing balance |
| Celery Crowns 🧅 | 1 package | Celery Crown brand, crisp |
| Red Onion 🧅 | ¼ cup | Thinly sliced, white part |
| Green Onions 🧅 | ¼ cup | Sliced, white and green |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Ice Water 💧 | 1 cup | For pasta cooling |
The cheddar and cream cheese combo is non-negotiable for that signature melty, tangy flavor. Grab the sharpest cheddar you can find—the kind that melts smoothly without getting grainy. I always use Kroger's brand for cream cheese because it's ultra-smooth, but any full-fat works. The pasta? Rotini is key—it holds dressing better than penne or spaghetti. For the broccoli, look for florets with vibrant green color and tight buds. The celery crowns? Celery Crown brand from Walmart is the only way to get that exact crunch, but if you can't find them, sub with regular celery sticks cut into matchsticks.
No sharp cheddar? Pepper Jack at half the amount adds a little kick. Running low on cream cheese? Substitute sour cream in a pinch, but it'll be less creamy. The dressing is where the magic happens—mayonnaise for richness, sour cream for tang, and mustard to cut through. Duck brand mayo is my go-to because it's smooth and not too heavy. For the celery crowns, if you can't find the brand, cut regular celery into thin strips and blanch for 30 seconds to soften slightly before adding. The red onion adds a nice bite, but if you hate raw onion, swap for a pinch of extra mustard.
This salad tastes even better after chilling for at least 2 hours—the flavors meld perfectly. Store leftovers in an airtight container for 4-5 days in the fridge. The celery crowns will lose their crunch after a day, so add them fresh just before serving. For meal prep, I make this in a large glass bowl so it's easy to toss and serve. The dressing will separate slightly if you make it ahead, but just give it a quick stir before serving. Trust me, it's worth the wait.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—rotini, broccoli, cheddar, cream cheese, and mayo. That’s it. No fancy prep, no hidden ingredients, just pure, cheesy, creamy goodness in one bowl. Honestly, if I had to pick one recipe to make over and over, this would be it.
- Creamy Cheese Hug: The moment sharp cheddar and cream cheese melt together? Absolute perfection. It coats every pasta strand and broccoli floret like a warm, gooey blanket. (Yes, even on a Tuesday night.)
- Picnic-to-Party Flex: This salad works anywhere—pack it for a beach day, toss it in a thermos for a potluck, or serve it cold at a summer BBQ. The rotini holds up, the cheese stays melty, and everyone clears their plates.
- Budget-Friendly Leftovers: A single batch feeds my family of four and leaves enough for lunch the next day. The rotini’s cheap, the broccoli’s versatile, and that creamy dressing stretches—no wasted ingredients here. My wallet thanks me every time.
Step-by-step instructions for broccoli cheddar pasta salad
Let's build this creamy, crunchy copycat masterpiece with perfect texture every time.
Cook and Cool the Pasta
Bring a large pot of water to a rolling boil and add 1.5 teaspoons kosher salt. Add the 1.5 lb medium rotini pasta and cook until 1 minute before al dente (about 10-11 minutes). This slight undercooking prevents mushiness when mixed with other ingredients.
Drain the pasta immediately and transfer it to a large mixing bowl. While still hot, pour the 1 cup ice water over the pasta and stir gently. This rapid cooling stops the cooking process and prevents the pasta from becoming gummy. Let it cool completely to room temperature before proceeding.
Blanch and Prepare the Broccoli
Cut the 1.5 lb fresh broccoli florets into bite-sized pieces if they aren't already. Bring a medium pot of salted water to a boil and blanch the broccoli for 1 minute 30 seconds. You'll know it's perfect when the florets are bright green and tender-crisp—they should still have a slight bite.
Drain immediately and plunge into a bowl of ice water to stop the cooking process. Drain again and pat dry thoroughly with paper towels. Add the cooled broccoli to the pasta in the mixing bowl and toss gently to combine. This step ensures your broccoli stays vibrant and crisp, not soggy.
Create the Creamy Dressing
In a separate large bowl, combine the 1 cup mayonnaise, 8 oz cream cheese, 0.5 cup sour cream, 1.5 cups sharp cheddar cheese, 1 tablespoon Dijon mustard, 0.5 teaspoon black pepper, and 1 teaspoon kosher salt. Use a hand mixer or stand mixer to blend until completely smooth and creamy.
The reason we mix the cheeses separately is to prevent clumping. The cream cheese and cheddar need to fully incorporate with the mayo and sour cream to create that signature velvety texture. If the mixture looks too thick, add 1-2 tablespoons ice water to reach a pourable consistency.
Combine Everything for Maximum Crunch
Pour the creamy dressing over the cooled pasta and broccoli mixture. Add the 1 package celery crowns, 0.25 cup thinly sliced red onion, and 0.25 cup sliced green onions. Gently fold everything together using a large spatula until fully coated and evenly distributed.
Here's the thing—don't overmix. You want the celery crowns to maintain their crunch, not turn into mush. Taste and adjust seasoning if needed, adding more salt or pepper as necessary. The salad should be tangy, cheesy, and perfectly balanced.
Chill and Serve for Perfect Texture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is even better). This chilling time allows all the flavors to meld together and the pasta to absorb the dressing completely. The celery crowns will soften just enough to add crunch without losing their snap.
Before serving, give the salad one final toss to redistribute any separated ingredients. The perfect copycat version should have a creamy, slightly thick dressing that clings to each strand of pasta, crisp broccoli florets, and celery crowns that provide that satisfying crunch with every bite. Serve immediately or keep chilled until ready to enjoy.
Pro Tips For Making Broccoli Cheddar Pasta Salad Walmart Copycat
- Boil Pasta Until It’s Firm: I used to drain rotini at "al dente," but this salad needs pasta that holds up—undercooked strands turn mushy when mixed with creamy dressing. Boil it until it’s still slightly resistant (about 1 minute past package time), then shock it in ice water to stop cooking. That extra bite keeps the texture perfect.
- Cut Broccoli Small and Even: Big florets stay crunchy while the rest turns soggy. Chop yours into ½-inch pieces—small enough to eat without chewing, but not so tiny they disappear. A sharp knife and steady hand make this easier than it sounds (yes, even if you’re impatient like me).
- Mix Dressing Last: Cream cheese and mayo can turn grainy if tossed with pasta too soon. Instead, make the dressing (mayo + cream cheese + cheddar, blended smooth) and fold it in right before serving. This keeps the sauce creamy and the pasta from absorbing too much liquid.
- Use Pre-Shredded Cheese Sparingly: The bagged stuff has anti-caking agents that make the salad taste like plastic. If you’re using it, reduce by ¼ cup and add a splash of milk to compensate. Better yet, grate your own sharp cheddar—it melts better and tastes richer (your taste buds will notice).
Creative variations of this recipe
Spicy Kick Version
For a little heat, stir in 1 teaspoon smoked paprika and ½ teaspoon cayenne pepper to the dressing. I also add ½ cup diced jalapeños (seeds removed for mild heat) to the final mix.
The smoky-sweet flavor of the jalapeños pairs perfectly with the sharp cheddar. If you love heat, try 2 teaspoons chipotle powder instead of paprika for a deeper smoky kick. 🌶️
Lightened-Up Version
To make this salad lighter, swap out half the mayonnaise for ½ cup Greek yogurt and reduce the cream cheese to 4 oz. Use 1 cup low-fat cottage cheese instead of sour cream for extra protein.
The texture stays creamy but with fewer calories. For extra crunch, add ½ cup toasted sunflower seeds instead of celery crowns. This version keeps all the flavor while being more balanced.
BBQ Ranch Twist
Mix 2 tablespoons BBQ sauce (I like Sweet Baby Ray's) with the dressing for a smoky-sweet flavor. Add ½ cup cooked bacon bits and swap the cheddar for ½ cup pepper jack cheese.
This fusion version tastes like a ranch dressing meets BBQ and is perfect for summer cookouts. The bacon adds a salty crunch that replaces the celery crowns beautifully. 🔥
Vegetarian Protein Boost
Add 1 cup cooked chickpeas or ½ cup crumbled feta cheese for extra protein. For a meaty texture, try ½ cup vegan bacon bits (like Lightlife) or ½ cup marinated tofu cubes.
These additions make the salad heartier and perfect for veggie-focused meals. The feta adds a tangy contrast that works wonderfully with the sharp cheddar. 💛
Breakfast Salad Upgrade
Turn this into a breakfast dish by adding 2 scrambled eggs or ½ cup shredded rotisserie chicken. Top with ¼ cup crumbled bacon and a sprinkle of everything bagel seasoning for a savory morning meal.
The creamy dressing pairs perfectly with the protein boost, making it a satisfying brunch option. Serve with a side of toast for the full breakfast experience. 🍳
Kid-Friendly Fun Mix
Cut the broccoli into tiny florets and mix in ½ cup diced ham or ½ cup shredded chicken for picky eaters. Add ¼ cup mini marshmallows (yes, really!) for a sweet contrast that kids love.
The creamy dressing and cheesy flavor make it irresistible, while the ham or chicken adds protein. This version is perfect for lunchboxes or family gatherings. 🧸
Nutrition facts
Frequently asked questions
Why does the recipe call for cooking pasta al dente and then cooling it?
Cooking pasta al dente and cooling it completely prevents the salad from becoming mushy. When hot pasta mixes with cold ingredients, it finishes cooking and turns gummy. The ice water bath stops the cooking process instantly, while the cooling time lets the pasta absorb the creamy dressing perfectly. This is the secret to that satisfying texture in the Walmart version!
Can I make this salad without celery crowns?
Yes, but you'll lose that signature crunch! For a substitute, try thin celery sticks (blanched for 30 seconds to soften slightly) or crushed potato chips for a salty crunch. If you're avoiding celery, add ½ cup toasted sunflower seeds or ¼ cup chopped pecans instead. The crunch element is key to balancing the creamy texture.
How do I keep the broccoli bright green and crisp?
Blanching is everything! Cook the broccoli for exactly 1 minute 30 seconds in boiling water, then plunge into ice water immediately. Pat it completely dry before mixing with other ingredients. If your broccoli turns gray or soft, you either overcooked it or didn't dry it thoroughly. Fresh broccoli should stay vibrant green and have a slight bite.
Can I make this ahead of time?
This salad tastes even better after chilling for 2-4 hours. Store it in an airtight container in the fridge for up to 4 days. Just add the celery crowns (or crunchy substitute) right before serving so they stay crisp. The flavors meld beautifully overnight, making it perfect for meal prep.
What's the best way to reheat leftovers?
This salad isn't meant to be reheated—it's best served cold. However, if you must warm it slightly (like for a hot lunch), microwave it for 30-45 seconds and stir well. The texture will change (less crunch, softer broccoli), but the flavors will still be delicious. For best results, always serve chilled.