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Broccoli Pasta Salad Recipe

Broccoli Pasta Salad

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 340 kcal

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)

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

For the Dressing

  • 1 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 3 tablespoons granulated sugar
  • salt to taste
  • pepper to taste

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 29gProtein: 10gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 410mgPotassium: 280mgFiber: 2gSugar: 7gVitamin A: 15IUVitamin C: 45mgCalcium: 10mgIron: 6mg
Keyword broccoli pasta salad, cold pasta salad, pasta salad with broccoli
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