This easy broccoli pasta salad combines rotini pasta, blanched broccoli florets, crisp bacon, red onion, cheddar cheese, and sunflower seeds in a slightly sweet mayo base.
This broccoli pasta salad is ideal for your next gathering, picnic, barbecue, or reunion. Make it a day in advance and store it in the fridge.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pasta: Any short pasta shape works with this recipe, including penne, elbow macaroni, farfalle, fusilli, and cellentani.
- Cheese: Use any sharp, mild, smoked, or white cheddar. For a change of flavor, try Pepper Jack or Monterey Jack.
- Sunflower seeds: You can substitute sliced almonds, coarsely chopped pecans, or walnuts.
- Mayonnaise: We love Duke’s mayo, but you can use your favorite brand.
- Vinegar: Use apple cider vinegar, white wine vinegar, or rice wine vinegar.
- Granulated sugar: You can substitute honey, maple syrup, or agave. Use slightly less since they are sweeter than granulated sugar.
How To Make Broccoli Pasta Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cook the bacon crispy. Once cooled, coarsely chop it.
- Whisk the mayo, apple cider vinegar, and granulated sugar. Season with salt and black pepper to taste.
- Cook the pasta al dente and drain well.
- Blanch the broccoli.
- Combine the drained pasta, blanched broccoli, chopped bacon, chopped red onion, cubed cheddar, and sunflower seeds in a large serving bowl. Drizzle with dressing and toss to coat.
Preparation Tips
- Boil the pasta al dente. Cook the pasta slightly al dente. No one wants mushy noodles, and pasta salads require stirring, so you don’t want those noodles breaking down.
- Use a spider strainer to move the cooked pasta to a baking sheet to drain and cool. This helps keep the pasta from sticking without being rinsed. Rinsing removes starch, and starch helps the sauce stick to the pasta.
- You can mix the dressing up to 48 hours in advance.
Make This Ahead Of Time
You can prepare this salad up to a day in advance and store it in an airtight container in the refrigerator. Reserve the bacon, sunflower seeds, and a couple of tablespoons of the dressing. Right before serving, add the reserved ingredients and toss to coat.
More Pasta Salads
Broccoli Pasta Salad
Enjoy this easy broccoli pasta salad that combines rotini pasta, broccoli florets, crisp bacon, red onion, cheddar cheese, and sunflower seeds in a slightly sweet mayo base.
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Servings: 6 servings
Calories: 634kcal
Ingredients
Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1½ tablespoon granulated sugar
- salt to taste
- freshly ground black pepper to taste
Broccoli Pasta Salad
- 8 ounces rotini pasta
- 4 cups broccoli florets
- 6 slices crispy cooked bacon, coarsely chopped
- ½ cup chopped red onion
- 4 ounces block cheddar cheese, cut into small cubes
- ¼ cup sunflower seeds salted or unsalted
Instructions
- Whisk the mayo, apple cider vinegar, and granulated sugar in a medium bowl. Season with salt and black pepper to taste.
- Cook the pasta al dente, then use a spider strainer to transfer it to a baking sheet. Add the broccoli to the simmering water. Cook for 1 minute. Use the spider strainer to transfer the broccoli to an ice bath to stop the cooking process.
- Combine the drained pasta, broccoli, bacon, red onion, cheddar, and sunflower seeds in a large serving bowl. Drizzle with the dressing and toss to coat.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 634kcal | Carbohydrates: 39g | Protein: 15g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 530mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 55mg | Calcium: 182mg | Iron: 1mg
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