Bacon Broccoli Pasta Salad
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I’ve always had a soft spot for classic broccoli salad. Anytime I walk into a gathering and spot that familiar bowl of crunchy greens, creamy dressing, and smoky bacon, I know I’m in for a good time. But here’s the twist: this updated version brings tender rotini into the mix, giving you cozy, carb-filled comfort alongside all that crisp, tangy goodness. Honestly? It’s everything I love about potluck fare—with a pasta upgrade that makes it unforgettable.
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🧄 Ingredients
| Salad Base | 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 | Quantity |
|---|---|
| Granulated sugar | 1 tablespoon |
| Red wine vinegar | 3 tablespoons |
| Mayonnaise | ¾ cup |
| Sour cream | ¼ cup |
| Kosher salt and black pepper | To taste |
🍴 Instructions
- In a large mixing bowl, whisk together the sugar, vinegar, mayo, sour cream, and a generous pinch of salt and pepper. Set aside.
- Cook the rotini in salted boiling water until al dente. Drain, rinse under cold water, and set aside to cool.
- Add pasta, chopped broccoli, red onion, cranberries, and sunflower seeds to the bowl with dressing. Toss well to coat.
- Chill in the refrigerator for at least one hour to let the flavors meld.
- Just before serving, fold in the crispy bacon. Toss one last time—and serve with pride!
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