Description
If you’re looking for a fresh, colorful, and crowd-pleasing dish that comes together quickly, this Broccoli Pasta Salad is the perfect choice. Packed with crisp broccoli, tender rotini, salty bacon, sweet cranberries, and a creamy homemade dressing, it strikes the ideal balance of flavors and textures. Whether you’re hosting a summer barbecue, bringing a dish to a potluck, or preparing a simple family meal, this easy salad is guaranteed to be a hit. Its make-ahead friendly nature also makes it perfect for meal prep and gatherings.
Ingredients
For the Salad
- 4 cups broccoli florets (cut into small pieces)
- 8 ounces rotini or any short pasta
- 1/3 cup diced red onion
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/2 cup crumbled feta cheese (optional)
For the Dressing
- 2 teaspoons granulated sugar
- 3 tablespoons white wine vinegar
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- Salt and black pepper to taste
Instructions
- Whisk together the dressing ingredients and set aside.
- Cook the pasta according to package directions, drain, and rinse under cold water.
- Add the pasta, broccoli, red onion, cranberries, sunflower seeds, and feta (if using) to a large bowl.
- Pour the dressing over the mixture and stir until everything is evenly coated.
- Refrigerate for one hour before serving to allow the flavors to meld.
Notes
- Serving Tips
Serve this Broccoli Pasta Salad well-chilled for the best flavor and texture. It pairs beautifully with grilled meats, sandwiches, roasted chicken, and summer barbecue dishes. For gatherings, toss the salad just before serving to keep the broccoli crisp. If the salad thickens after sitting, add a small spoonful of mayonnaise or a splash of vinegar to refresh it. - Storage Tips
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle. Avoid freezing, as the creamy dressing and fresh broccoli do not thaw well.