Ingredients
Equipment
Method
Cook and chill the pasta and vegetables
- Cook tri-color rotini pasta according to package directions, then drain and rinse with cold water until cool to the touch.
- Blanch broccoli florets and cauliflower florets in boiling water for 2 minutes, then plunge into ice water and drain thoroughly.
Make the dressing and assemble
- Whisk together mayonnaise, sugar, red wine vinegar, Parmesan cheese, salt, and pepper until the dressing looks smooth.
- Combine tri-color rotini pasta, broccoli florets, cauliflower florets, bacon, and red onion in a large bowl.
- Pour the dressing over the salad and toss until every piece is coated.
Chill before serving
- Refrigerate the pasta salad for at least 2 hours so the dressing thickens and the flavors meld before serving.
Notes
For best texture, rinse the pasta well so it won’t clump, and fully drain the blanched vegetables before tossing. Refrigerate in an airtight container up to 4 days; the salad freezes poorly because mayo-based dressing can separate. For a lighter option, swap some mayonnaise for plain Greek yogurt (about half) to reduce calories while keeping the creamy feel.