Broccoli Pasta Salad
This Broccoli Pasta Salad is something that I always make for a picnic, church potluck, or even a busy weeknight dinner. It’s a quick and easy cold salad recipe that doesn’t take all day to make.
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Made with tender pasta, crunchy broccoli, crispy bacon, and cranberries, with creamy mayo dressing. You can make it ahead of time, too, which is a huge plus when you’re juggling everything else.
Try serving it with Crispy Popcorn Chicken Bites and Watermelon Feta Skewers. It’s a fun, colorful combo that works great for summer dinners, potlucks, or laid-back weekend lunches.
How to Make Broccoli Pasta Salad
Ingredients you’ll need for this recipe
Step by Step Guide
1. Bring a big pot of water to a boil. Add the rotini noodles and cook until al dente (about 8–10 minutes). Drain and rinse with cold water to cool it down quickly. Pour into a large bowl.
2. Chop the broccoli into small bite-sized pieces and finely dice the red onion.
3. In a medium bowl, mix the mayonnaise, sugar, vinegar, salt, and pepper. Stir until smooth.
4. Pour the dressing over the pasta and stir until coated.
5. Add the chopped broccoli, bacon, cheese, onion, cranberries, and walnuts. Gently toss until everything is well mixed.
6. Cover and refrigerate for at least 1 hour before serving.
Serve and Enjoy!
Important Recipe Notes
- Since this is a pasta salad, chop everything small to make it easier to eat, especially for kids at a party or potluck.
- Rinse the pasta under cold water after cooking to stop it from getting mushy and help the dressing stick better.
- You can make this salad a day in advance. Just give it a good stir before serving, as the dressing might settle.
- You can leave out the nuts for allergy-friendly needs, or swap the cranberries for raisins or chopped apples if that’s what you have on hand.
- Letting the salad sit in the fridge for at least an hour helps all the flavors come together and gives the best texture.
Broccoli Pasta Salad
Ingredients
- 1 lb rotini pasta
- 4 cups broccoli chopped small
- 1 cup bacon pieces
- 1 cup shredded cheddar cheese
- ½ cup finely chopped red onion
- ½ cup dried cranberries
- ½ cup chopped walnuts
- 2 cups mayonnaise
- ½ cup sugar
- ¼ cup white vinegar
- 1 tsp salt
- 1 tsp pepper
Instructions
- Bring a big pot of water to a boil. Add the rotini noodles and cook until al dente (about 8–10 minutes). Drain and rinse with cold water to cool it down quickly. Pour into a large bowl.
- Chop the broccoli into small bite-sized pieces and finely dice the red onion.
- In a medium bowl, mix the mayonnaise, sugar, vinegar, salt, and pepper. Stir until smooth.
- Pour the dressing over the pasta and stir until coated.
- Add the chopped broccoli, bacon, cheese, onion, cranberries, and walnuts. Gently toss until everything is well mixed.
- Cover and refrigerate for at least 1 hour before serving.
