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Broccoli, Grape, and Pasta Salad

Broccoli salad with grape pasta makes a colorful sweet-savory side with creamy dressing. This potluck favorite combines blanched broccoli, purple grapes, and pasta shells or rotini for a crisp-tender bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini
  • 4 cup broccoli florets Blanch until crisp-tender.
  • 2 cup red grapes Halve for easy mixing.
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup sugar
  • 2 tbsp red wine vinegar
  • 0.5 cup red onion Finely diced.
  • 0.5 cup sunflower seeds
  • 6 slice bacon Cooked and crumbled.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook pasta and broccoli
  1. Cook the pasta according to package directions, then drain and rinse with cold water so it doesn’t stick.
  2. Blanch the broccoli florets in boiling water for 2 minutes, then plunge into ice water and drain to keep a bright green color.
Make the creamy dressing
  1. Whisk together mayonnaise, sour cream, sugar, red wine vinegar, salt, and pepper until smooth and fully combined.
Assemble and chill
  1. Combine the pasta, broccoli, grapes, and red onion in a large bowl for an even mix of color and texture.
  2. Pour the dressing over the salad and toss to coat every piece.
  3. Refrigerate for at least 2 hours so the flavors meld before serving.
  4. Top with sunflower seeds and crumbled bacon right before serving for added crunch and contrast.

Notes

For the best texture, rinse the pasta in cold water and use an ice bath for the broccoli so it stays crisp-tender. Refrigerate in a covered container for 3–4 days; freezing is not recommended. For a lighter option, use light mayonnaise (or Greek-yogurt blended with a small amount of mayo) to reduce calories while keeping the creamy tang.