You must try this broccoli pasta salad — it checks all the boxes: crispy bacon, sharp cheddar, juicy cherry tomatoes, crunchy broccoli, and al dente pasta all coated in a creamy, tangy dressing made from mayo, sour cream, and a splash of red wine vinegar. I like to toss everything while the pasta is still warm so it absorbs the dressing, then chill the salad for at least an hour; overnight is even better. It’s a favorite at BBQs and also makes an excellent make-ahead lunch for the week.
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👝 How to Store Leftovers
Keep the salad in an airtight container in the refrigerator for 3–5 days. Give it a quick stir before serving if the dressing has settled.
🤔 Common Questions
Yes. The salad benefits from chilling a few hours or overnight so the flavors meld and the broccoli softens slightly while remaining crisp.
No — this recipe uses raw broccoli. Cut the florets into bite-sized pieces to keep them crisp. If you prefer a softer texture, blanch the broccoli for 30 seconds and plunge into ice water.
You can substitute plain Greek yogurt or a blend of yogurt and mayo for a lighter dressing. Avocado-based mayonnaise also works well.
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Broccoli Pasta Salad
Pin Recipe
Equipment
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Dry measuring cups
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Mixing bowl
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Aluminum foil
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Measuring spoons
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Baking dish (optional)
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Baking rack (for crisping bacon)
Ingredients
- 8 slices bacon
- 1 cup mayonnaise
- ½ cup sour cream
- 3 tbsp red wine vinegar
- 1 tsp salt
- Black pepper to taste (start with 1 tsp)
- Pinch sugar
- 1 ½ lbs broccoli (about 1 head) Cut half into small florets and half into finely chopped 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 8 oz cheddar cheese, cut into ½-inch cubes
- ½ medium red onion, diced
- 1 lb fusilli pasta
Instructions
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Preheat oven to 400°F. Line a baking sheet with foil and place a rack on top. Arrange bacon slices on the rack and bake 15–20 minutes until crispy. Chop and set aside.
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Cook the fusilli until al dente according to package instructions. Drain well.
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Make the dressing: whisk together mayonnaise, sour cream, red wine vinegar, salt, pepper, and a pinch of sugar until smooth.
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In a large mixing bowl, combine warm pasta, chopped broccoli florets, diced red onion, halved tomatoes, cubed cheddar, and chopped bacon. Pour the dressing over the mixture and fold gently until everything is evenly coated.
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Refrigerate for at least one hour, or overnight for best flavor. Garnish with extra bacon and chopped fresh parsley before serving.