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Fresh Broccoli Pasta Salad

Fresh broccoli pasta salad with bright green blanched broccoli, crisp bacon, and dried cranberries in a creamy mayo-vinegar dressing. A quick cook-and-chill veggie salad with rotini or bow-tie pasta and sunflower seeds for crunch.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta and vegetables
  • 1 lb rotini or bow-tie pasta Use the shape you prefer; keep cook time aligned to package directions for firm-tender pasta.
  • 4 cup broccoli florets Blanch for 2 minutes to keep the color bright, then chill quickly in ice water.
  • 0.5 cup red onion Finely diced for even bites throughout the salad.
Toppings and crunch
  • 8 slice bacon Cook until crisp, then crumble so it stays distributed.
  • 0.5 cup dried cranberries Use dried cranberries for chewy pops of sweetness.
  • 0.5 cup sunflower seeds Add after cooking so they keep their crunch.
Creamy dressing
  • 1 cup mayonnaise Creamy base for the dressing.
  • 2 tbsp apple cider vinegar Adds tang to balance mayo richness.
  • 2 tbsp sugar Offsets vinegar for a rounded flavor.
  • 0.25 salt Add to taste.
  • 0.25 pepper Add to taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook pasta and broccoli
  1. Cook the rotini or bow-tie pasta according to package directions, then drain and rinse with cold water until cool to the touch, so it won’t overcook in the salad.
  2. Blanch the broccoli florets in boiling water for 2 minutes, then plunge them into ice water and drain thoroughly so they stay bright green and crisp-tender.
Make dressing and assemble
  1. Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and fully combined, with no sugar streaks visible.
  2. Combine the pasta, broccoli, bacon, red onion, dried cranberries, and sunflower seeds in a large bowl and toss briefly to evenly distribute the add-ins before dressing goes in.
  3. Pour the dressing over the salad and toss until every piece looks lightly coated and glossy.
Chill and serve
  1. Refrigerate the broccoli pasta salad for at least 2 hours before serving, so the dressing thickens slightly and the flavors meld.

Notes

For the best texture, cool both pasta and broccoli completely before combining—warm pasta can soften the broccoli and thin the dressing. Store covered in the refrigerator for 3–4 days; freezing is not recommended because the broccoli and sunflower seeds can lose texture and the dressing may break. To make it lighter, use light mayonnaise (or half mayo/Greek yogurt) while keeping the vinegar and sugar amounts the same for a similar creamy tang.