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.

 

 

Ingredients

Salad Base

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

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!