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Fresh Broccoli Pasta Salad

Fresh broccoli pasta salad with rotini, crisp-tender blanched broccoli, crumbled bacon, and dried cranberries tossed in a creamy mayonnaise dressing. Bright green broccoli stays vivid thanks to ice-water blanching and a chilled rest before serving.
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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
  

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

Equipment

  • 1 sheet pan

Method
 

Cook the pasta and blanch the broccoli
  1. Cook rotini or bow-tie pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Blanch broccoli florets in boiling water for 2 minutes, then plunge into ice water and drain so the florets stay bright green and crisp-tender.
Make the dressing and assemble
  1. Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
  2. Combine rotini or bow-tie pasta, broccoli florets, bacon slices, red onion, dried cranberries, and sunflower seeds in a large bowl.
  3. Pour the dressing over the salad and toss until everything is evenly coated.
Chill and serve
  1. Refrigerate the broccoli pasta salad for at least 2 hours before serving so the flavors meld and the pasta absorbs the dressing.

Notes

For the brightest green broccoli, keep the ice water ready before blanching and drain well so excess moisture doesn’t thin the dressing. Refrigerate in a covered container for up to 4 days; freezing is not recommended as the creamy dressing and broccoli texture can break down. If you want a lighter version, use light mayonnaise (or Greek yogurt mayo blend) to reduce fat while keeping the creamy coating.