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.

Course pasta salad, Side Dish

Cuisine American

Keyword broccoli and pasta salad, broccoli pasta salad recipe, can you put broccoli in pasta salad, pasta broccoli salad, pasta salad with broccoli

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 634kcal

Author Beth Pierce

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