Broccoli Pasta Salad
This broccoli pasta salad is crunchy, creamy, and a little bit sweet — the kind of side dish that disappears first at a potluck. Tender pasta, crisp broccoli, red onion, and cheddar are tossed in a tangy mayo dressing with a touch of honey. It is even better the next day, after the flavors have had time to come together.
It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.
Why You’ll Love This Recipe
- Crunchy, creamy, and tangy
- Better the next day, so it is perfect for make-ahead
- A potluck favorite that feeds a crowd
Ingredients
- 12 oz short pasta, such as rotini or farfalle
- 4 cups broccoli florets, cut small
- 1 cup shredded sharp cheddar cheese
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 6 slices beef bacon, cooked and crumbled
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make It
- Cook the pasta in a large pot of salted water until al dente. Drain it and rinse it under cold water until cool.
- While the pasta cooks, blanch the broccoli in the same pot of boiling water for 1 minute, then drain and rinse it under cold water.
- Whisk the mayonnaise, vinegar, honey, Dijon, salt, and pepper in a large bowl.
- Add the cooled pasta, broccoli, cheddar, red onion, cranberries, sunflower seeds, and beef bacon to the bowl.
- Toss everything together until the pasta is evenly coated in dressing.
- Cover and refrigerate for at least 30 minutes before serving. Taste and add more salt or vinegar if needed.
Pro Tips
- Rinse the pasta under cold water. It stops the cooking and keeps the salad from turning sticky.
- Cut the broccoli small so every bite gets a little crunch.
- Add the sunflower seeds just before serving if you want them extra crunchy.
Serving Suggestions
Serve as a side with grilled chicken, burgers, or sandwiches. It is also a complete light lunch on its own with a piece of fruit.
Frequently Asked Questions
Can I make this the night before?
Yes, and you should. It tastes even better the next day. Stir it before serving and add a spoonful of mayonnaise if it looks dry.
Can I use frozen broccoli?
Yes. Thaw it completely and pat it dry. Skip the blanching step since it is already tender.
How long does it keep?
It keeps for up to 4 days in the refrigerator in a sealed container.
Broccoli Pasta Salad
Prep: 15 min Cook: 10 min Total: 25 min Servings: 4
Nutrition (estimate): About 520 calories, 14 g protein, 58 g carbohydrates, 27 g fat per serving.
Ingredients
- 12 oz short pasta, such as rotini or farfalle
- 4 cups broccoli florets, cut small
- 1 cup shredded sharp cheddar cheese
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 6 slices beef bacon, cooked and crumbled
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta in a large pot of salted water until al dente. Drain it and rinse it under cold water until cool.
- While the pasta cooks, blanch the broccoli in the same pot of boiling water for 1 minute, then drain and rinse it under cold water.
- Whisk the mayonnaise, vinegar, honey, Dijon, salt, and pepper in a large bowl.
- Add the cooled pasta, broccoli, cheddar, red onion, cranberries, sunflower seeds, and beef bacon to the bowl.
- Toss everything together until the pasta is evenly coated in dressing.
- Cover and refrigerate for at least 30 minutes before serving. Taste and add more salt or vinegar if needed.
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