Broccoli Pasta Salad
You have to try this broccoli pasta salad—it’s one of those recipes that somehow hits every craving at once. It’s got crispy bacon, sharp cheddar, juicy cherry tomatoes, crunchy broccoli, and pasta (because duh), all tossed in this super creamy, tangy dressing made with mayo, sour cream, and a splash of red wine vinegar. I like to mix everything while the pasta’s still warm so it really soaks up the flavor, then chill it for a bit to let it all come together—overnight is even better if you can wait! It’s one of those dishes that disappears fast at BBQs, but honestly, I make it just to keep in the fridge for lunches all week. So good.
Equipment
Ingredients
- 8 slices of bacon
- 1 cup mayo
- ½ cup sour cream
- 3 tbsp red wine vinegar
- 1 tsp salt
- Black pepper to taste (start with 1 tsp)
- Pinch of Sugar
- 1 ½ lbs or 1 head of broccoli ½ head of broccoli cut into small florets, ½ cut into chopped ¼ inch pieces
- 1 pint of cherry tomatoes cut in half
- 8 oz cheddar cheese cut into small ½ inch cubes
- ½ medium sized red onion diced
- 1 lb of Fusilli Pasta
Instructions
- Line a baking sheet with aluminum foil and a baking rack. Arrange the bacon slices on the rack and bake them in the oven at 400°F for 15 - 20 minutes or until crispy. Once the bacon is done, chop it up, and set it aside.
- Boil the Fusilli Pasta until al dente. Drain.
- To make the dressing, in a measuring cup add mayo, sour cream, red wine vinegar, salt, black pepper, and a pinch of sugar. Whisk that together until combined.
- Then, In a mixing bowl add the warm fusilli pasta, add in the chopped broccoli florets, red onion, tomatoes, cubed cheese and chopped bacon. Then top that with the homemade dressing and, Fold that together until everything is incorporated. Set it in the refrigerator to chill for at least an hour or even better overnight! Enjoy!
- Garnish with chopped bacon and chopped fresh parsley, serve and enjoy.
Tried this recipe?Let us know how it was!