Creamy Broccoli Pasta Salad That's Perfect for Summer Fun

This Broccoli Pasta Salad combines rotini pasta, bacon, and cranberries in a creamy dressing, ideal for summer gatherings.

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Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings: 8 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Broccoli, chopped Fresh or thawed frozen
1 cup Bacon pieces Savory and crispy
1 cup Shredded cheddar cheese Reduced-fat optional
½ cup Red onion, finely chopped Green onions can be used
½ cup Dried cranberries Can substitute with raisins or grapes
½ cup Chopped walnuts Omit for nut-free
16 oz Rotini pasta Cook according to package instructions

For the Dressing

2 cups Mayonnaise Greek yogurt can be used for a healthier option
½ cup Sugar Can be replaced with honey
¼ cup White vinegar Apple cider vinegar is an alternative
1 tsp Salt
1 tsp Pepper

Equipment

Large pot
Colander
Medium Bowl
Whisk
Large mixing bowl
spatula

Method

Step-by-Step Instructions

Cook the pasta in a large pot of boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
Wash and chop the broccoli into small pieces and finely dice the red onion.
In a medium bowl, mix mayonnaise, sugar, white vinegar, salt, and pepper until smooth.
Combine cooled pasta and dressing in a large bowl, stirring gently.
Fold in broccoli, bacon, cheese, onion, cranberries, and walnuts.
Cover and chill for at least 1 hour before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

For best flavor, allow salad to chill overnight; adjust dressing ingredients to taste.

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