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Creamy Bacon Broccoli Pasta Salad

A white bowl filled with Creamy Pasta Salad with Bacon and Broccoli, featuring rotini pasta, green florets, and crispy bacon bits.
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This recipe yields a rich, satisfying pasta salad featuring crispy bacon, tender broccoli, and sharp cheddar cheese bound in a tangy, creamy dressing. It is ideal for gatherings.

Ingredients

Scale
  • 1 pound rotini or medium shell pasta
  • 1 pound fresh broccoli florets
  • 12 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, cubed or shredded
  • 1/2 cup chopped pecans, toasted
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. Blanch the broccoli florets: Drop the florets into boiling water for 1 minute, then immediately transfer them to an ice bath. Drain well and pat dry.
  3. In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, onion powder, and garlic powder until smooth. Season the dressing with salt and pepper.
  4. Add the cooled pasta, blanched broccoli, crumbled bacon, cheddar cheese, and toasted pecans to the dressing.
  5. Gently fold all ingredients together until everything is evenly coated with the dressing.
  6. Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to combine.

Notes

  • For best texture, toast the pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant.
  • You can substitute ranch seasoning mix for the onion and garlic powder if you prefer a stronger ranch flavor.
  • This salad tastes better when made several hours ahead of time.

Nutrition

Find it online: https://delishdiarist.com/creamy-pasta-salad-with-bacon-and-broccoli/