Broccoli Pasta Salad

Square image of salad in white bowl overhead

This Broccoli Pasta Salad is loaded with broccoli and other veggies the tossed creamy parmesan dressing! The perfect flavor and side dish for your summer gatherings.

Course Side Dish

Cuisine American

Keyword Broccoli Pasta Salad, pasta salad

Prep Time 10

Cook Time 12

Chill: 1

Total Time 1 22

Servings servings

Calories 386kcal

Author Dana DeVolk

Ingredients

For the dressing:

1/2 cup mayonnaise
1/4 cup grated Parmigiano-Reggiano or grated parmesan cheese
2 tablespoons granulated sugar
2 teaspoons white vinegar
¼ teaspoon fresh black pepper

For the salad:

8 ounces rotini pasta
4 slices thick-cut bacon small dice cooked crispy
1 cup bite-sized cut broccoli florets
1/2 small diced red bell pepper
1/8 cup small diced red onion
3/4 cup frozen peas

Instructions

For the dressing:

In a large bowl, add all of the ingredients and whisk to combine, set aside.
1/2 cup mayonnaise, 1/4 cup grated Parmigiano-Reggiano or grated parmesan cheese, 2 tablespoons granulated sugar, 2 teaspoons white vinegar, ¼ teaspoon fresh black pepper

For the salad:

Cook the pasta per directions on the back of the box, do not overcook. Drain and rinse with cold water. Let drain as you assemble the rest of the salad, so a lot of the water drips off.
8 ounces rotini pasta
In the bowl with the dressing, add the cooked bacon, broccoli, bell pepper, onion, and frozen peas.
4 slices thick-cut bacon small dice, 1 cup bite-sized cut broccoli florets, 1/2 small diced red bell pepper, 1/8 cup small diced red onion, 3/4 cup frozen peas
Stir to combine with the dressing. Add in the pasta and fold in to combine. Cover with plastic wrap and let chill for at least an hour in the fridge or until cold.

Notes

You can use any small pasta for this recipe.
Add in any of your favorite vegetables, we included the ones we liked but you can swap them out.
This needs time to chill so the flavors can combined, so make sure you do chill this recipe.
Make sure you rinse your pasta in cold water after cooking to remove the starch and cool down the salad.
You can double this recipe to serve at larger gatherings or to have more for meals over the next few days.

Nutrition