Creamy Broccoli Pasta Salad Recipe
Creamy Broccoli salad meets pasta salad in this delicious and potluck friendly side dish!
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 482 kcal
Ingredients
- 8 oz rotini pasta
- ½ lb. bacon, cooked and crumbled
- 2 cups broccoli florets, chopped bite size pieces
- ⅓ cup sunflower seeds, roasted
- ¼ cup purple onion, finely chopped
For the Dressing:
- 1 cup mayo
- 1/4 cup red wine vinegar, you can also use white wine vinegar or apple cider vinegar
- 1/4 cup sugar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Cook the pasta according to package instructions, until al dente, and then drain and rinse under cool water to stop the cooking process.
- Prepare the bacon while the pasta is cooking and set aside for use at the end.
- In a large bowl combine the chopped broccoli, pasta, sunflower seeds and purple onion.
For the dressing:
- Whisk together the mayo, red wine vinegar, sugar, salt and pepper until smooth and sugar is dissolved. Pour dressing over broccoli pasta mixture and toss to coat. Cover and store in fridge until ready to serve.
- Just before serving add in the chopped bacon and stir to combine. Enjoy!
Notes
Broccoli Pasta Salad can be made up to 3 days ahead of time. For best results, wait to add the bacon until you're ready to serve!
Nutrition
Calories: 482kcal | Carbohydrates: 31g | Protein: 9g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 667mg | Potassium: 245mg | Fiber: 2g | Sugar: 8g | Vitamin A: 174IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg
Keywords: Bacon, broccoli, Pasta Salad, Salad
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