Description
This broccoli pasta salad is creamy, crunchy, and packed with fresh flavor. It’s an easy make-ahead side dish that works perfectly for BBQs, potlucks, and family dinners. With crisp broccoli, savory bacon, tender pasta, and a tangy dressing, it’s balanced, satisfying, and always a hit.
Ingredients
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12 oz (340 g) rotini pasta
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3 cups fresh broccoli florets, cut small
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6 slices bacon, cooked and crumbled
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½ cup red onion, finely diced
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1 cup mayonnaise
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2 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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1 tsp sugar (or honey)
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½ tsp salt (plus more to taste)
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½ tsp black pepper
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Optional: ½ cup shredded cheddar cheese
Instructions
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Cook the pasta
Boil pasta in well-salted water until al dente. Drain and rinse under cold water to stop cooking. Let drain well and cool. -
Prepare the broccoli
Cut into small bite-size florets. Use raw for maximum crunch, or blanch in boiling water for 60 seconds, then cool in ice water and drain. -
Make the dressing
In a large bowl, whisk mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper until smooth. -
Combine
Add cooled pasta, broccoli, bacon, red onion, and cheese (if using). Toss gently until fully coated. -
Chill
Cover and refrigerate at least 1–2 hours before serving for best flavor. -
Serve
Stir, taste, adjust seasoning, and serve cold.
Notes
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Cut broccoli small so every bite gets a little of everything.
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Cool pasta fully before mixing to keep dressing creamy.
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Soak diced onion in cold water 10 minutes for a milder taste.
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Add bacon just before serving if you want it extra crisp.
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If salad thickens in the fridge, stir in a spoon of mayo or a splash of water or vinegar.