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.

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🧄 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

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🍴 Instructions

1. 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.
2. 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.
3. 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.
4. 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!