Broccoli Pasta Salad
This broccoli pasta salad recipe pairs tender rotini with fresh broccoli florets, sharp cheddar, crispy bacon, and a tangy-sweet mayo dressing. It comes together in 35 minutes, and the crunch from sunflower seeds and red onion holds up even after a day in the fridge.
Equipment
- Large glass mixing bowl - with tight-fitting lid
- Skillet
- Airtight storage container - for leftovers
- Salad spinner - recommended for drying broccoli
- Instant-read meat thermometer - optional, for bacon
- Silicone salad tongs - recommended to prevent crushing
Ingredients
- 1 lb rotini pasta - 450g
- 6 cups fresh broccoli florets - 420g, cut small
- 8 oz sharp cheddar cheese - 225g, cubed
- 8 slices thick-cut bacon - cooked and crumbled
- ½ cup red onion - 75g, finely diced
- ½ cup roasted sunflower seeds - 70g
- ½ cup dried cranberries - 75g, optional
For the Dressing
- 1 cup mayonnaise - 240ml
- 2 tbsp apple cider vinegar - 30ml
- 3 tbsp granulated sugar - 40g
- ½ tsp salt - plus more for pasta water
- ¼ tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini until al dente, about 9-11 minutes. Drain and rinse under cold water for 30 seconds until cooled. Shake well to remove excess water and transfer to a large bowl.
- While the pasta cooks, wash the broccoli and cut the crowns into small, grape-sized florets. Rinse and dry thoroughly with a clean towel or salad spinner.
- Heat a skillet over medium heat. Cook the bacon in a single layer until crisp and browned, about 6-8 minutes. Drain on a paper towel-lined plate and crumble into bite-sized pieces once cool.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until completely smooth. Adjust sweetness or tang to your preference.
- Add the dried broccoli, cubed cheddar, and red onion to the cooled pasta. Pour about three-quarters of the dressing over the top and gently toss until evenly coated. Fold in the bacon, sunflower seeds, and cranberries, reserving a little for garnish.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Give the salad a quick toss before serving, then top with the reserved bacon, sunflower seeds, and cranberries.
Notes
- Cut broccoli florets small and uniform so every bite has a balanced mix of ingredients.
- Rinse pasta under cold water immediately after draining to stop cooking and prevent a mushy texture.
- Add sunflower seeds and bacon right before serving if making the salad more than a few hours ahead, as they lose crunch in the dressing.
- Always let pasta cool completely before tossing with the dressing to prevent the mayo from separating and turning greasy.
- Salt the pasta water generously – it's the only chance to season the noodles themselves.
- If the salad looks dry after chilling, stir in an extra spoonful of mayo before serving rather than adding vinegar.
- Cube the cheddar instead of shredding it so the cheese stays distinct in every bite instead of clumping in the dressing.
- Toast sunflower seeds in a dry skillet for 2-3 minutes for a deeper, nuttier flavor.
- Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
- For a lighter version, swap half the mayonnaise for plain Greek yogurt and reduce sugar by half.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 36gProtein: 13gFat: 25gSaturated Fat: 7gCholesterol: 35mgSodium: 480mgFiber: 3gSugar: 9gVitamin C: 65mg
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