Ingredients
Equipment
Method
Cook and rinse pasta
- Bring a large pot of salted water to a boil and cook tri-color rotini pasta according to package directions. Drain and rinse thoroughly with cold water to stop cooking.
Blanch the broccoli and cauliflower
- Blanch broccoli florets and cauliflower florets in boiling water for 2 minutes. Immediately plunge into ice water, then drain well so the florets stay crisp.
Make the sweet-tangy dressing
- Whisk mayonnaise, sugar, red wine vinegar, Parmesan cheese, salt, and black pepper until smooth and evenly combined. Taste and adjust salt and pepper if needed.
Toss and chill
- Combine pasta, broccoli florets, cauliflower florets, bacon slices, and red onion in a large bowl. Pour dressing over the salad and toss until every piece looks coated.
Serve
- Refrigerate the pasta salad for at least 2 hours before serving. Keep it covered so the vegetables stay crisp and the dressing thickens slightly as it chills.
Notes
Pro tip: rinse pasta well and drain the blanched florets thoroughly—excess water makes creamy dressing turn loose. Store covered in the refrigerator for 3–4 days; freezing is not recommended for best texture. For a lighter option, swap mayonnaise for a 1:1 light mayo (or Greek yogurt–mayo blend) to reduce calories while keeping the classic tang.