I’ve always been drawn to the comfort of a classic broccoli salad. There’s just something about those crisp veggies, creamy dressing, and bits of smoky bacon that signals a great gathering. But this version? It levels up the nostalgia by folding in tender rotini pasta—adding a warm, hearty twist to a beloved favorite. It’s cozy, crunchy, and perfect for potlucks, barbecues, or a make-ahead lunch you’ll actually look forward to.
🧄 Ingredients
Salad Base
| Ingredient | Quantity |
|---|---|
| Broccoli florets, chopped | 4 cups |
| Rotini pasta | 12 oz |
| Red onion, diced | ½ cup |
| Dried cranberries | ½ cup |
| Sunflower seeds | ¼ cup |
| Bacon, cooked & crumbled | 8 slices |
Dressing
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 tablespoon |
| Red wine vinegar | 3 tablespoons |
| Mayonnaise | ¾ cup |
| Sour cream | ¼ cup |
| Kosher salt & pepper | To taste |
🍴 Instructions
- Make the Dressing
In a large bowl, whisk together the sugar, red wine vinegar, mayo, sour cream, and season with salt and pepper to taste. Set aside. - Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini until al dente. Drain and rinse under cold water to cool, then set aside. - Assemble the Salad
Add the cooled pasta, broccoli florets, red onion, cranberries, and sunflower seeds to the bowl with the dressing. Stir well until everything is evenly coated. - Chill and Finish
Cover and refrigerate for at least 1 hour to let the flavors come together.
Just before serving, fold in the crispy crumbled bacon. Give it one final toss and serve!
I’ve always been drawn to the comfort of a classic broccoli salad. There’s just something about those crisp veggies, creamy dressing, and bits of smoky bacon that signals a great gathering. But this version? It levels up the nostalgia by folding in tender rotini pasta—adding a warm, hearty twist to a beloved favorite. It’s cozy, crunchy, and perfect for potlucks, barbecues, or a make-ahead lunch you’ll actually look forward to.
🧄 Ingredients
Salad Base
| Ingredient | Quantity |
|---|---|
| Broccoli florets, chopped | 4 cups |
| Rotini pasta | 12 oz |
| Red onion, diced | ½ cup |
| Dried cranberries | ½ cup |
| Sunflower seeds | ¼ cup |
| Bacon, cooked & crumbled | 8 slices |
Dressing
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 tablespoon |
| Red wine vinegar | 3 tablespoons |
| Mayonnaise | ¾ cup |
| Sour cream | ¼ cup |
| Kosher salt & pepper | To taste |
🍴 Instructions
- Make the Dressing
In a large bowl, whisk together the sugar, red wine vinegar, mayo, sour cream, and season with salt and pepper to taste. Set aside. - Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini until al dente. Drain and rinse under cold water to cool, then set aside. - Assemble the Salad
Add the cooled pasta, broccoli florets, red onion, cranberries, and sunflower seeds to the bowl with the dressing. Stir well until everything is evenly coated. - Chill and Finish
Cover and refrigerate for at least 1 hour to let the flavors come together.
Just before serving, fold in the crispy crumbled bacon. Give it one final toss and serve!
