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Fresh Broccoli Pasta Salad

Broccoli pasta salad with bright green broccoli, bacon, and dried cranberries tossed in a creamy mayo-vinegar dressing. Rotini or bow-tie pasta plus a quick blanch keeps the florets crisp while the salad chills for a creamy, tangy texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rotini or bow-tie pasta Use 1 lb dry pasta.
Vegetables
  • 4 cup broccoli florets Blanch until bright green and crisp-tender.
  • 0.5 cup red onion Finely diced.
Add-ins
  • 8 slice bacon Cooked and crumbled.
  • 0.5 cup dried cranberries Optional if you prefer less sweetness.
  • 0.5 cup sunflower seeds Add crunch.
Creamy dressing
  • 1 cup mayonnaise Creamy base for the dressing.
  • 2 tbsp apple cider vinegar Tangy balance.
  • 2 tbsp sugar Rounds out the acidity.
  • 0.1 salt To taste.
  • 0.1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta and broccoli
  1. Cook rotini or bow-tie pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Blanch broccoli florets in boiling water for 2 minutes, then plunge into ice water and drain for crisp, bright-green color.
Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and fully combined.
Assemble and chill
  1. Combine pasta, broccoli florets, bacon, red onion, dried cranberries, and sunflower seeds in a large bowl.
  2. Pour dressing over the salad and toss to coat every piece.
  3. Refrigerate for at least 2 hours before serving so the flavors meld.

Notes

Pro tip: Rinse pasta in cold water and cool the blanched broccoli quickly in ice water—this keeps the texture crisp instead of soft. Store covered in the refrigerator for up to 3 days; stir before serving. Freezing isn’t recommended because the broccoli and dressing can become watery. For a lighter swap, use light mayonnaise (or half mayo/half Greek yogurt) for a similar creamy dressing with less fat.