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Fresh Broccoli Pasta Salad

Broccoli pasta salad with bright green blanched broccoli, crumbled bacon, and dried cranberries in a creamy mayo-vinegar dressing. Rotini or bow-tie pasta is rinsed cold for a firmer bite, then chilled for at least 2 hours for maximum flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cooked pasta salad base
  • 1 lb rotini or bow-tie pasta
  • 4 cup broccoli florets Blanch in boiling water until crisp-tender.
  • 8 bacon slices Cook until crisp, then crumble.
  • 0.5 cup red onion Finely diced.
  • 0.5 cup dried cranberries
  • 0.5 cup sunflower seeds
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and prep the pasta and broccoli
  1. Cook rotini or bow-tie pasta according to package directions, then drain and rinse with cold water to cool it down quickly for a firmer bite.
  2. Bring a pot of boiling water to a boil and blanch the broccoli florets for 2 minutes, then plunge into ice water and drain.
Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and fully combined.
Combine and chill
  1. In a large bowl, combine pasta, broccoli, bacon, red onion, dried cranberries, and sunflower seeds.
  2. Pour the dressing over the salad and toss until everything is evenly coated.
  3. Refrigerate the salad for at least 2 hours before serving to let the flavors meld and the dressing thicken slightly.

Notes

For the best crunch, rinse both the pasta and the blanched broccoli under cold water and drain well before mixing. Store covered in the refrigerator for up to 4 days; the flavors continue to develop. Freezing isn’t recommended because the broccoli texture softens. For a lighter option, replace half the mayonnaise with plain Greek yogurt (keep the same vinegar and sugar) for a tangier, lower-fat creamy dressing.