Make this simple, creamy broccoli pasta salad, a perfect make-ahead side dish for potlucks and family gatherings. It features crisp broccoli, tender pasta, and a rich dressing.
Author:miasmeals
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:8 servings 1x
Category:Side Dish
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini or small shell pasta
4 cups fresh broccoli florets
6 slices bacon, cooked and crumbled
1/2 cup raisins
1/2 cup finely chopped red onion
1/2 cup sunflower seeds (optional)
1 1/2 cups mayonnaise
1/4 cup apple cider vinegar
3 tablespoons granulated sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
Blanch the broccoli florets in boiling water for 1 minute. Immediately transfer them to an ice bath to stop the cooking process and retain their bright green color. Drain well.
In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth. This makes the creamy broccoli pasta salad dressing.
Add the cooled pasta, blanched broccoli, crumbled bacon, raisins, red onion, and sunflower seeds (if using) to the dressing.
Gently fold all ingredients together until everything is evenly coated with the dressing.
Cover the bowl and refrigerate for at least 2 hours before serving. This allows the flavors to blend.
Notes
You can prepare the dressing up to two days ahead of time and store it in the refrigerator.
This cold pasta salad side dish tastes best when served chilled.
For a healthier broccoli pasta salad variation, substitute half the mayonnaise with plain Greek yogurt.