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Broccoli, Grape, and Pasta Salad

Broccoli salad with grape pasta salad flavors—pasta, bright green broccoli, and purple grapes tossed in a creamy sweet-savory dressing. Blanched broccoli, chilled rest, and a crunchy sunflower seed + bacon topping make it a colorful potluck favorite.
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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: 540
Ingredients Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini Use small shells or rotini so the grapes and dressing cling well.
  • 4 cup broccoli florets, blanched Blanch briefly to keep a bright green color and tender-crisp bite.
  • 2 cup red grapes, halved Halve for even distribution throughout the salad.
  • 1 cup mayonnaise Provides the creamy base for the dressing.
  • 0.5 cup sour cream Adds tang and softens the sweetness.
  • 0.25 cup sugar Balances the vinegar for a sweet-savory flavor.
  • 2 tbsp red wine vinegar Keeps the dressing from tasting flat.
  • 0.5 cup red onion, finely diced Dice small for mild crunch in every bite.
  • 0.5 cup sunflower seeds Added after chilling for best crunch.
  • 6 slices bacon, cooked and crumbled Crumble and top right before serving so it stays crisp.
  • Salt and pepper to taste Season the dressing to your preference.

Method
 

Cook and rinse pasta
  1. Cook the pasta shells or rotini according to the package directions, then drain and rinse with cold water.
  2. Spread the rinsed pasta out to cool slightly while you prepare the broccoli.
Blanch and cool broccoli
  1. Blanch the broccoli florets in boiling water for 2 minutes, then plunge into ice water and drain.
  2. Let the broccoli drain well so excess water doesn’t thin the dressing.
Make the creamy dressing
  1. Whisk together mayonnaise, sour cream, sugar, red wine vinegar, salt, and pepper until smooth.
  2. Taste and adjust salt and pepper if needed, then set aside.
Assemble and chill
  1. Combine the pasta, blanched broccoli, halved red grapes, and finely diced red onion in a large bowl.
  2. Pour the dressing over the salad and toss to coat all ingredients evenly.
  3. Refrigerate for at least 2 hours so the flavors meld.
Top and serve
  1. Before serving, top the chilled salad with sunflower seeds and crumbled bacon.
  2. Serve cold, using a bowl that shows the contrast of green broccoli, purple grapes, and creamy dressing.

Notes

Pro tip: rinse pasta with cold water and drain broccoli well to prevent a watery salad once it chills. Refrigerate leftovers in a sealed container for 3-4 days; freeze is not recommended because the grapes and mayo-based dressing can change texture. For a lighter option, swap half the mayonnaise with Greek yogurt for a tangier, lower-fat dressing while keeping the same method.