Creamy Broccoli Pasta Salad Recipe
Key Takeaways
- Perfect balance of sweet, savory, and creamy flavors.
- Best made ahead to let flavors meld.
- Ideal side dish for potlucks and BBQs.
- Customizable with nuts, seeds, or dried fruit.
- Ready in under 30 minutes.
Helth Recipe: Broccoli Pasta Salad is the vibrant, crunchy, and creamy dish your summer table has been waiting for. There is something truly nostalgic about the combination of fresh vegetables and hearty pasta. Growing up, my grandmother always insisted that a salad should be an experience of textures, not just flavors. This recipe honors that tradition by marrying the snap of fresh broccoli with the comfort of tender pasta.
The crunch of fresh broccoli meets the comfort of pasta in every bite.
Ingredients
- 12 oz rotini pasta (tricolor or plain)
- 2 large heads fresh broccoli, cut into bite-sized florets
- 1 lb bacon, cooked crispy and crumbled
- 1/2 cup red onion, finely diced
- 1/2 cup sunflower seeds (or chopped pecans)
- 1/2 cup dried cranberries or raisins (optional)
- 1 cup mayonnaise (full fat for best flavor)
- 1/3 cup granulated sugar (or honey)
- 3 tbsp apple cider vinegar
- Salt and black pepper to taste
This Broccoli Pasta Salad stands out because of its texture. Unlike soft potato salads, this dish retains a delightful crunch. I remember experimenting with different vinegars in my grandmother’s kitchen, but apple cider vinegar always provided that perfect zest.
It cuts through the richness of the mayonnaise beautifully. You can easily adapt this recipe by adding cheddar cheese cubes or switching the sunflower seeds for walnuts. The versatility is what makes it a staple in my home.
Step-by-Step Instructions
- Bring a large pot of salted water to a boil.
- Cook the rotini pasta according to package directions for al dente.
- Drain the pasta and rinse immediately under cold water to stop the cooking process.
- In a small bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth.
- Place the cooled pasta, broccoli florets, crumbled bacon, red onion, sunflower seeds, and cranberries in a large mixing bowl.
- Pour the creamy dressing over the salad ingredients.
- Toss everything gently until well coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to develop.
My grandmother taught me that the best salads have crunch and character.
I hope you enjoy this twist on a classic. It brings back fond memories of family gatherings where food was the centerpiece of our joy. Whether you serve it at a backyard BBQ or a quiet family dinner, it is sure to please.
Don’t forget to let it chill; patience is the secret ingredient here. Enjoy the crunch and the creamy comfort!
Broccoli Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Cook the rotini pasta according to package directions for al dente.
- Drain the pasta and rinse immediately under cold water to stop the cooking process.
- In a small bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth.
- Place the cooled pasta, broccoli florets, crumbled bacon, red onion, sunflower seeds, and cranberries in a large mixing bowl.
- Pour the creamy dressing over the salad ingredients.
- Toss everything gently until well coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to develop.
