For the Salad
4 cups broccoli florets, chopped
12 oz rotini pasta
½ cup red onion, diced
½ cup dried cranberries
¼ cup sunflower seeds
8 slices bacon, cooked and crumbled
For the Dressing
1 tablespoon granulated sugar
3 tablespoons red wine vinegar
¾ cup mayonnaise
¼ cup sour cream
Kosher salt and black pepper, to taste
Instructions
Make the Dressing
In a large mixing bowl, whisk together the sugar, red wine vinegar, mayonnaise, sour cream, and a generous pinch of salt and pepper. Set aside.
Cook the Pasta
Boil the rotini in salted water until al dente. Drain, rinse under cold water, and allow to cool completely.
Combine the Salad
Add the cooled pasta, broccoli, red onion, cranberries, and sunflower seeds to the bowl with the dressing. Toss everything until well coated.
Chill
Cover and refrigerate the salad for at least one hour to let the flavors blend and develop.
Add the Bacon
Just before serving, fold in the crumbled bacon. Give it a final toss and serve cold.
Make-Ahead Tip
You can prepare this salad a day in advance. Just wait to add the bacon until serving time to keep it crispy and fresh.
Final Thoughts
This Bacon Broccoli Pasta Salad is comfort food in salad form—fresh and crunchy with just the right amount of indulgence. Whether you’re heading to a barbecue, prepping weekday lunches, or feeding a hungry crowd, this recipe delivers big flavor with minimal effort.
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