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Fresh Broccoli Pasta Salad

Fresh broccoli pasta salad with crisp blanched broccoli, bacon bits, and dried cranberries tossed in a creamy mayo-vinegar dressing. Rotini or bow-tie pasta gets rinsed cold for a springy texture, then chills for a bright, veggie-forward salad.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rotini or bow-tie pasta
Vegetables
  • 4 cup broccoli florets blanched
  • 0.5 cup red onion finely diced
Add-ins
  • 8 slice bacon cooked and crumbled
  • 0.5 cup dried cranberries
  • 0.5 cup sunflower seeds
Creamy dressing
  • 1 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • salt and pepper to taste season to taste

Equipment

  • 1 sheet pan

Method
 

Cook pasta and blanch broccoli
  1. Cook rotini or bow-tie pasta according to package directions, then drain and rinse with cold water until cool.
  2. Blanch broccoli florets in boiling water for 2 minutes, then plunge into ice water and drain.
Make dressing and assemble
  1. Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and evenly combined.
  2. Combine pasta, broccoli florets, bacon, red onion, dried cranberries, and sunflower seeds in a large bowl.
  3. Pour dressing over the salad and toss to coat until every bite looks glossy.
Chill and serve
  1. Refrigerate the broccoli pasta salad for at least 2 hours before serving so the flavors meld and the texture firms up.

Notes

For the crisp-tender broccoli, keep the ice bath cold and drain well so the salad doesn’t get watery. Store covered in the refrigerator for up to 4 days; for best texture, avoid freezing. For a lighter option, use light mayonnaise to reduce calories while keeping the creamy dressing.