This Broccoli Pasta Salad Recipe is the side dish I reach for the second the weather warms up.
It’s loaded with crunchy broccoli, salty bacon, and sharp cheddar, all coated in a creamy, tangy dressing that disappears fast at every cookout.
I first made this for a neighborhood potluck years ago and came home with an empty bowl.
Since then it’s become one of my most requested recipes for barbecues, potlucks, and lazy Sunday lunches.
The best part is how simple it comes together. Cook the pasta, chop a few things, whisk up the dressing, and toss it all in one big bowl.
It reminds me a lot of my Veggie Pasta Salad, another one I make on repeat all summer long.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Total Time | 32 minutes (plus 1 hour chilling) |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Broccoli Pasta Salad Recipe
This salad checks every box for a crowd pleasing side dish. It’s creamy, crunchy, a little sweet, and packed with flavor in every single bite.
It also happens to be one of those recipes that gets easier the more you make it.
Once you have the ratios down, you can throw it together with your eyes closed.
- Comes together in about half an hour
- No oven needed, perfect for hot summer days
- Tastes even better the next day, so it’s great for meal prep
- Loaded with protein and fiber from the broccoli, bacon, and cheese
- Easily customizable with whatever mix ins you have on hand
- Travels well, so it’s a reliable pick for potlucks and picnics
You might also enjoy: Broccoli Salad with Bacon and Cheese
Ingredients
Here’s everything you need to make this Broccoli Pasta Salad Recipe from scratch.
Most of these ingredients are things you can find at any grocery store, and a few upgrades make a noticeable difference in the final dish.
- 1 pound rotini pasta
- 4 cups fresh broccoli florets, chopped into bite sized pieces
- 6 slices applewood smoked bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds or toasted pecans
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 3 tablespoons granulated sugar
- Salt and pepper, to taste
The dressing here is similar to the one I use in my Bacon Ranch Pasta Salad, just a touch sweeter.
Kitchen Equipment Needed
You don’t need anything fancy to pull this recipe together. A few basic kitchen tools will get the job done quickly and without much cleanup.
- Large stockpot
- Colander
- Large mixing bowl
- Cutting board
- Chef’s knife
- Whisk
- Measuring cups and spoons
Read Also: Ranch Pasta Salad Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when making this recipe.
None of them are required, but they make the process easier and the results even better.
1. Sharp Cheddar Cheese Block
Shredding your own cheese from a block gives you a much better melt and texture than the pre-shredded bags, which are coated in anti-caking powder.
It also has a sharper, more pronounced flavor that stands up to the creamy dressing.
2. Applewood Smoked Bacon
Good bacon makes a real difference in this salad since it’s one of the main flavors.
I look for a thick cut applewood smoked variety, it crisps up beautifully and adds a smoky depth the recipe really needs.
3. Large Stainless Steel Stockpot
A wide, heavy bottomed stockpot cooks pasta more evenly and gives you plenty of room to blanch the broccoli right alongside it.
I’ve had mine for years and it still works like new.
4. Large Glass Mixing Bowl Set
Having a couple of large, sturdy bowls on hand makes tossing this salad so much easier without dressing splattering everywhere.
Glass bowls are also great because you can see exactly how evenly everything is coated.
I use this same bowl for my Tortellini Pasta Salad too.
Step-by-Step Instructions: How to Make Broccoli Pasta Salad
Step 1: Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add the rotini pasta and cook according to the package directions until al dente, usually about 9 to 11 minutes.
- Stir occasionally so the pasta doesn’t stick together or to the bottom of the pot.
- Once the pasta is cooked, scoop out about a cup of the pasta water in case you need it later to loosen the dressing, then drain the rest.
Step 2: Blanch the Broccoli
- While the pasta water is still hot, or in a separate pot of boiling water, drop the chopped broccoli florets in.
- Let them cook for exactly 60 to 90 seconds, just until they turn bright green and slightly tender.
- Immediately drain the broccoli and rinse it under cold water, or transfer it to a bowl of ice water, to stop the cooking process.
- This quick blanch keeps the broccoli crisp instead of mushy, which is important for the texture of the finished salad.
Step 3: Cook and Crumble the Bacon
- Cook the bacon slices in a skillet over medium heat until crispy, about 8 to 10 minutes, flipping halfway through.
- Transfer the cooked bacon to a paper towel lined plate to drain and cool.
- Once cool enough to handle, crumble or chop the bacon into small bite sized pieces.
- Set the bacon aside until you’re ready to assemble the salad.
Step 4: Make the Dressing
- In a medium bowl, whisk together the mayonnaise, red wine vinegar, and granulated sugar until completely smooth.
- Season with salt and pepper to taste, then whisk again to combine.
- If the dressing seems too thick, whisk in a small splash of the reserved pasta water until you reach a consistency that will coat the pasta easily.
- Taste and adjust the vinegar or sugar to your preference, some people like it tangier and some like it sweeter.
Step 5: Combine Everything
- In a large mixing bowl, combine the cooled pasta, blanched broccoli, crumbled bacon, shredded cheddar cheese, red onion, dried cranberries, and sunflower seeds.
- Pour the dressing over the top of the mixture.
- Toss everything together gently but thoroughly using a large spoon or spatula, making sure every piece of pasta and broccoli gets coated in dressing.
- Taste and adjust the seasoning with additional salt and pepper if needed.
Step 6: Chill and Serve
- Cover the bowl tightly with plastic wrap or a lid.
- Refrigerate the salad for at least 1 hour before serving to let the flavors meld together.
- Give it a quick toss right before serving, since the dressing can settle a bit while chilling.
- Serve cold or at cool room temperature, straight from the bowl.
Another favorite of mine that follows a similar chill and toss method is my Caesar Pasta Salad.
Tips for The Best Broccoli Pasta Salad
A few small details make a big difference in how this salad turns out. Here are the tips I’ve picked up after making this more times than I can count.
- Don’t skip the blanching step, raw broccoli can taste bitter and tough compared to a quick blanch
- Cook your pasta just shy of al dente since it will continue to soften slightly as it sits in the dressing
- Let the bacon cool completely before adding it in, or it can melt the cheese too early
- Make the dressing a day ahead if you’re short on time, it keeps well in the fridge
- Add the sunflower seeds or nuts right before serving if you want to keep their crunch
- Use freshly shredded cheese instead of pre-shredded for the best melt and flavor
Some of these same tricks come in handy for my Mexican Pasta Salad as well.
Serving Suggestions
This salad is a natural fit for anything off the grill. It also holds its own as a light lunch all on its own.
- Serve alongside grilled burgers or hot dogs at a backyard cookout
- Pair it with smoked or grilled chicken for a heartier plate
- Bring it to a potluck alongside a classic Potato Salad
- Scoop it over a bed of greens for a heartier lunch salad
- Serve it next to Broccoli Cheese Casserole for a double broccoli spread at a family dinner
Variations of Broccoli Pasta Salad
Once you’ve made this recipe a time or two, it’s easy to switch things up based on what you have in the fridge or what you’re in the mood for.
- Swap the rotini for bowtie, penne, or shells if that’s what you have on hand
- Add halved cherry tomatoes and sliced black olives for an Italian style twist
- Stir in shredded rotisserie chicken to turn it into a main dish salad
- Use golden raisins or dried cherries instead of dried cranberries
- Swap the cheddar for pepper jack if you like a little heat
- Leave out the bacon and add chickpeas for a vegetarian version
If you’re a fan of pasta variety, you’d probably also like my Spaghetti Pasta Salad.
Storage and Reheating
This salad is meant to be served cold, so there’s no reheating involved, just proper storage.
It actually gets better as it sits, since the broccoli and pasta have more time to soak up the dressing.
- Store leftovers in an airtight container in the refrigerator
- Keeps well for up to 4 days when stored properly
- Give it a good stir before serving again, since the dressing can settle at the bottom
- Add a splash of milk or a spoonful of mayonnaise if it seems dry after chilling
- This recipe is not recommended for freezing, since the texture of the mayonnaise based dressing and vegetables suffers once thawed
My Macaroni Salad follows the exact same storage rules if you want another make-ahead option in your rotation.
Nutritional Facts
These numbers are estimated per serving, based on 8 servings total.
Actual values will vary depending on the specific brands and amounts you use.
- Calories: approximately 340
- Protein: 10 grams
- Carbohydrates: 29 grams
- Fat: 20 grams
- Fiber: 2 grams
- Sugar: 7 grams
- Sodium: 410 milligrams
For another well-balanced side dish with a similar nutrition profile, take a look at my Chicken Broccoli Casserole.
Health Benefits of Key Ingredients
Beyond just tasting great, a lot of the ingredients in this salad bring real nutritional value to the table.
Broccoli in particular is doing a lot of heavy lifting here.
It’s a nice reminder that a crowd-pleasing potluck dish doesn’t have to be an empty calorie splurge. There’s some genuine nutrition packed into every scoop.
- Broccoli is rich in fiber, vitamin C, and vitamin K
- Cheddar cheese provides calcium and protein
- Sunflower seeds add healthy fats and vitamin E
- Dried cranberries contribute antioxidants and a bit of natural sweetness
- Red onion offers antioxidants along with a nice sharp bite
For a lighter option built around similar ingredients, try: Spinach Feta Pasta Salad
FAQs About Broccoli Pasta Salad
1. Can I make this Broccoli Pasta Salad Recipe ahead of time?
Yes, this is actually a great make-ahead dish. You can prepare it up to a day in advance and store it covered in the refrigerator until you’re ready to serve.
2. Should I use fresh or frozen broccoli?
Fresh broccoli is strongly recommended for the best texture and color.
Frozen broccoli tends to get mushy once thawed and doesn’t hold up well in a cold salad.
3. Can I make this salad without mayonnaise?
You can substitute plain Greek yogurt for some or all of the mayonnaise if you prefer a lighter dressing.
Keep in mind this will change the flavor slightly, giving it a tangier profile.
4. How long does broccoli pasta salad last in the fridge?
Stored in an airtight container, this salad stays fresh for up to 4 days. The flavor actually improves after the first day as everything continues to marinate.
5. Can I add other vegetables or proteins to this recipe?
Absolutely, this recipe is very forgiving. Cherry tomatoes, shredded carrots, chopped rotisserie chicken, or chickpeas all work well as add-ins.
I get asked similar questions about my Avocado Pasta Salad, so feel free to check that one out too.
Broccoli Pasta Salad
Ingredients
- 1 pound rotini pasta 454g
- 4 cups fresh broccoli florets about 1 large head, chopped into bite sized pieces
- 6 slices applewood smoked bacon cooked and crumbled
- 1 cup sharp cheddar cheese about 4 oz or 113g, shredded
- 0.5 cup red onion about 1/2 medium onion, finely diced
- 0.5 cup dried cranberries
- 0.5 cup sunflower seeds or toasted pecans
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 3 tablespoons granulated sugar
- salt to taste
- pepper to taste
Equipment
- Large stockpot
- Colander
- Large mixing bowl
- Cutting board
- Chef’s knife
- Whisk
- Measuring cups and spoons
- Skillet for cooking bacon
- Paper towel-lined plate for draining bacon (optional)
Method
- Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- In the same hot water, blanch broccoli florets for 60-90 seconds until bright green. Drain and immediately rinse with cold water or transfer to an ice bath to stop cooking.
- Cook bacon in a skillet over medium heat for 8-10 minutes until crispy. Drain on paper towels, then crumble into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, red wine vinegar, and sugar until smooth. Season with salt and pepper. Thin with reserved pasta water if needed.
- In a large bowl, combine cooled pasta, broccoli, bacon, cheddar, red onion, cranberries, and sunflower seeds. Pour dressing over and toss gently until evenly coated.
- Cover and refrigerate for at least 1 hour before serving. Toss again before serving and adjust seasoning if needed. Serve cold or at cool room temperature.
Nutrition
Notes
- Don’t skip the blanching step – raw broccoli can taste bitter and tough compared to a quick blanch.
- Cook your pasta just shy of al dente since it will continue to soften slightly as it sits in the dressing.
- Let the bacon cool completely before adding it in, or it can melt the cheese too early.
- Make the dressing a day ahead if you’re short on time – it keeps well in the fridge.
- Add the sunflower seeds or nuts right before serving if you want to keep their crunch.
- Use freshly shredded cheese instead of pre-shredded for the best melt and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of milk or a spoonful of mayonnaise if the salad seems dry after chilling.
- Not recommended for freezing – the texture of the mayonnaise-based dressing and vegetables suffers once thawed.
- Try variations: swap rotini for bowtie or penne, add cherry tomatoes and olives for an Italian twist, or add chickpeas for a vegetarian version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Broccoli Pasta Salad Recipe has earned its spot as one of my go-to sides for a reason.
It’s easy, it’s crowd-pleasing, and it holds up beautifully whether you’re making it for a weeknight dinner or a big summer gathering.
Give it a try this week and let me know how it turns out for you.
I’d love to hear in the comments if you tried any fun variations, and don’t forget to share this one with anyone who could use a new go-to potluck side.
Recommended:
- Dill Pickle Pasta Salad Recipe
- Hawaiian Macaroni Salad Recipe
- Antipasto Pasta Salad Recipe
- Potato Salad Recipe
- Broccoli Rice Casserole Recipe
