Bacon Broccoli Pasta Salad
I’ve always been drawn to the comfort of a classic broccoli salad. There’s just something about those crisp veggies, creamy dressing, and bits of smoky bacon that signals a great gathering. But this version? It levels up the nostalgia by folding in tender rotini pasta—adding a warm, hearty twist to a beloved favorite. It’s cozy, crunchy, and perfect for potlucks, barbecues, or a make-ahead lunch you’ll actually look forward to.
🧄 Ingredients
Salad Base
| Ingredient | Quantity |
|---|---|
| Broccoli florets, chopped | 4 cups |
| Rotini pasta | 12 oz |
| Red onion, diced | ½ cup |
| Dried cranberries | ½ cup |
| Sunflower seeds | ¼ cup |
| Bacon, cooked & crumbled | 8 slices |
Dressing
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 tablespoon |
| Red wine vinegar | 3 tablespoons |
| Mayonnaise | ¾ cup |
| Sour cream | ¼ cup |
| Kosher salt & pepper | To taste |
🍴 Instructions
- Make the Dressing
In a large bowl, whisk together the sugar, red wine vinegar, mayo, sour cream, and season with salt and pepper to taste. Set aside. - Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini until al dente. Drain and rinse under cold water to cool, then set aside. - Assemble the Salad
Add the cooled pasta, broccoli florets, red onion, cranberries, and sunflower seeds to the bowl with the dressing. Stir well until everything is evenly coated. - Chill and Finish
Cover and refrigerate for at least 1 hour to let the flavors come together.
Just before serving, fold in the crispy crumbled bacon. Give it one final toss and serve!
