Bacon Broccoli Pasta Salad
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!
