Go Back
Broccoli Pasta Salad

Broccoli Pasta Salad

A fresh and creamy pasta salad with tender rotini, crunchy broccoli, sharp cheddar, crispy bacon, and tangy dressing. YUM!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 pound rotini pasta
  • 3 cups fresh broccoli florets
  • ½ cup red onion, diced
  • 1 cup sharp cheddar cheese, cubed
  • ½ cup cooked bacon, crumbled
  • ¾ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Boil pasta in salty water until tender for 8-10 minutes, then drain and rinse with cold water.
  2. Chop broccoli into small pieces and boil for 2 minutes if you want softer broccoli florets.
  3. Whisk mayonnaise, vinegar, sugar, salt, and pepper together until the dressing is smooth and well mixed.
  4. Combine cooled pasta, broccoli, red onion, cheddar cheese, and bacon in your big mixing bowl together.
  5. Pour dressing over pasta mixture and toss well until everything is coated with the creamy dressing completely.
  6. Cover bowl and put in fridge for at least 1 hour so flavors can blend together nicely.
  7. Toss again before serving and add more dressing if needed because pasta absorbs the dressing sometimes.
  8. Add extra bacon or fresh herbs on top if you want to make it look pretty.

Notes

  • Make this salad the night before for better flavor and to save time on busy days.
  • Raw broccoli works fine, but cooking it briefly makes it easier to digest and brighter green.
  • Add sunflower seeds, raisins, or dried cranberries if you want extra texture and sweet flavor notes.
  • Save some dressing on the side and add it right before serving for the best consistency.
  • Leftovers keep for up to 4 days in a covered container stored in your refrigerator.