Broccoli Pasta Salad
This Broccoli Pasta Salad hits every craving with crispy bacon, sharp cheddar, cherry tomatoes, broccoli, and creamy, tangy dressing.
Equipment
- Dry Measuring Cups
- Mixing Bowl
- Aluminum Foil
- Measuring spoons
- baking dish
- Baking Rack
Ingredients
Bacon and Dressing
- 8 slices bacon
- 1 cup mayo
- ½ cup sour cream
- 3 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper to taste
- 1 pinch sugar
Vegetables and Pasta
- 1.5 lbs broccoli ½ head cut into small florets, ½ head chopped
- 1 pint cherry tomatoes cut in half
- 8 oz cheddar cheese cut into small ½ inch cubes
- ½ medium red onion diced
- 1 lb Fusilli Pasta
Instructions
Preparation
- 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.
- In a mixing bowl add the warm fusilli pasta, chopped broccoli florets, red onion, tomatoes, cubed cheese, and chopped bacon. Top that with the homemade dressing and fold until everything is incorporated. Set in the refrigerator to chill for at least an hour or overnight.
- Garnish with chopped bacon and chopped fresh parsley, serve and enjoy.
Notes
This salad is best if chilled overnight for maximum flavor.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 24gSaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 40mgCalcium: 200mgIron: 2mg
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