Description
This Delicious Broccoli Pasta Salad is a refreshing make-ahead dish perfect for potlucks, picnics, or a light lunch. Featuring tender pasta, crisp broccoli, savory bacon, and a tangy mayonnaise-based dressing, it’s easy to prepare and full of vibrant flavors and textures.
Ingredients
Scale
Pasta & Vegetables
- 8 ounces Pasta (whole wheat or gluten-free options work wonderfully)
- 2 cups Fresh Broccoli (cut into bite-sized pieces; can use frozen if thawed and drained well)
- 1/2 medium Red Onion (finely diced; can substitute with green onions)
Other Ingredients
- 4 slices Bacon (cooked crispy and added just before serving)
- 1 cup Mayonnaise (or substitute Greek yogurt for a lighter option)
- 2 tablespoons Red Wine Vinegar (can use white wine vinegar as an alternative)
- 1 tablespoon Sugar (omit if reducing sugar intake)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook Pasta: Boil a large pot of water and cook the pasta until al dente, usually about 8-10 minutes depending on the pasta type. Drain well and rinse under cold water to stop cooking and cool the pasta.
- Prep Vegetables & Bacon: While the pasta cooks, chop the broccoli into bite-sized pieces and finely dice the red onion. Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and cool completely.
- Mix Dressing: In a bowl, whisk together the mayonnaise, red wine vinegar, sugar, salt, and pepper until smooth and well combined, adjusting seasoning to taste.
- Combine Salad Ingredients: In a large mixing bowl, toss the cooled pasta with the dressing until evenly coated. Add in the chopped broccoli and diced onion and mix gently. Keep the cooked bacon separate for now.
- Chill the Salad: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours to let the flavors meld and the salad chill thoroughly.
- Add Bacon and Serve: Just before serving, fold the crispy bacon pieces into the salad. Serve the broccoli pasta salad cold as a refreshing side or light main dish.
Notes
- Using Greek yogurt instead of mayonnaise reduces fat and adds protein.
- For a vegetarian version, omit bacon or replace with smoked tempeh.
- Whole wheat pasta adds extra fiber, while gluten-free pasta accommodates gluten sensitivities.
- The salad can be made up to 24 hours ahead for convenience.
- Adjust sugar amount depending on your preference or dietary needs.
