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Broccoli Pasta Salad

A vibrant, crunchy, and creamy side dish perfect for summer gatherings, combining fresh broccoli and hearty pasta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz rotini pasta (tricolor or plain)
  • 2 large heads fresh broccoli, cut into bite-sized florets
Add-ins
  • 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)
Dressing
  • 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

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Cook the rotini pasta according to package directions for al dente.
  3. Drain the pasta and rinse immediately under cold water to stop the cooking process.
Dressing and Assembly
  1. In a small bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth.
  2. Place the cooled pasta, broccoli florets, crumbled bacon, red onion, sunflower seeds, and cranberries in a large mixing bowl.
  3. Pour the creamy dressing over the salad ingredients.
  4. Toss everything gently until well coated.
  5. Cover and refrigerate for at least one hour before serving to allow flavors to develop.

Notes

This salad is best made ahead to let flavors meld. Customizable with nuts, seeds, or dried fruit.