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Broccoli, Grape, and Pasta Salad

Broccoli salad with grape pasta salad charm—pasta shells, bright green blanched broccoli, and purple grapes tossed in a creamy sweet-savory dressing. Chill it until the flavors meld, then finish with crunchy sunflower seeds and bacon for potluck-ready contrast.
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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 salad base
  • 1 lb pasta shells or rotini Cooked, drained, and rinsed cold.
  • 4 cup broccoli florets Blanched 2 minutes, then plunged into ice water.
  • 2 cup red grapes Halved.
  • 0.5 cup red onion Finely diced.
Creamy sweet-savory dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup sugar
  • 2 tbsp red wine vinegar
  • salt and pepper to taste Season dressing to taste.
Toppings
  • 0.5 cup sunflower seeds Added after chilling.
  • 6 bacon Cooked and crumbled.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta and broccoli
  1. Cook the pasta according to package directions, then drain and rinse under cold water to cool quickly.
  2. Blanch the broccoli florets in boiling water for 2 minutes, then plunge into ice water and drain.
Make the creamy dressing
  1. Whisk together mayonnaise, sour cream, sugar, vinegar, salt, and pepper until smooth and evenly combined.
Assemble and chill
  1. Combine the pasta, broccoli, grapes, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss to coat all ingredients.
  3. Refrigerate for at least 2 hours so the flavors set and the pasta stays creamy-chilled.
Finish and serve
  1. Top the chilled salad with sunflower seeds and bacon before serving for crunchy and salty contrast.

Notes

For best texture, make sure the pasta is fully rinsed and cooled before mixing so the dressing stays thick instead of loosening. Refrigerate in a covered container for up to 4 days; do not freeze, as the grapes and bacon toppings will lose their texture. If you want a lighter version, swap mayonnaise for light mayo and keep the sour cream.