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Fresh Broccoli Pasta Salad

Fresh broccoli pasta salad with rotini and bright green, blanched florets tossed in a creamy mayonnaise-vinegar dressing. Bacon bits, dried cranberries, and sunflower seeds add crunchy pops and sweet-tart flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

rotini or bow-tie pasta
  • 1 lb rotini or bow-tie pasta
broccoli florets
  • 4 cup broccoli florets blanched
bacon
  • 8 slices bacon cooked and crumbled
red onion
  • 0.5 cup red onion finely diced
dried cranberries
  • 0.5 cup dried cranberries
sunflower seeds
  • 0.5 cup sunflower seeds
mayonnaise
  • 1 cup mayonnaise
apple cider vinegar
  • 2 tbsp apple cider vinegar
sugar
  • 2 tbsp sugar
salt
  • 1 salt to taste
pepper
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook pasta and broccoli
  1. Cook the pasta in boiling water according to package directions, then drain and rinse with cold water for a chilled, non-sticky texture.
  2. Blanch the broccoli florets in boiling water for 2 minutes until bright green, then plunge into ice water and drain.
Make the creamy dressing
  1. Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and fully combined.
Assemble and chill
  1. Combine pasta, broccoli, bacon, red onion, dried cranberries, and sunflower seeds in a large bowl for an even mix of colors and crunch.
  2. Pour the dressing over the salad and toss to coat so the pasta looks glossy and the florets stay vivid.
  3. Refrigerate the salad for at least 2 hours so the dressing clings and flavors meld before serving.

Notes

For crisp-tender broccoli, don’t skip the ice-water plunge—this locks in the bright green color. Store covered in the refrigerator up to 4 days; freeze no. For a lighter option, use light mayonnaise (or half mayo/half Greek yogurt) and keep the same vinegar-sugar balance.