Description

This Delicious Broccoli Pasta Salad is an easy, make-ahead dish perfect for potlucks, picnics, or a light meal. It combines al dente pasta, fresh broccoli, crispy bacon, and a creamy tangy dressing made from mayonnaise and red wine vinegar. The salad is chilled to enhance the flavors and is served cold with crispy bacon folded in just before serving for added texture and taste.

Ingredients

Scale

Salad Ingredients

8 ounces Pasta (whole wheat or gluten-free options work wonderfully)
2 cups Fresh Broccoli (cut into bite-sized pieces; can use frozen if thawed and drained well)
4 slices Bacon (cooked crispy and added just before serving)
1/2 medium Red Onion (finely diced; can substitute with green onions)

Dressing Ingredients

1 cup Mayonnaise (or substitute Greek yogurt for a lighter option)
2 tablespoons Red Wine Vinegar (can use white wine vinegar as an alternative)
1 tablespoon Sugar (omit if reducing sugar intake)
Salt to taste
Pepper to taste

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Instructions

Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
Prep Vegetables & Bacon: While the pasta cooks, chop the fresh broccoli into bite-sized pieces. Finely dice the red onion. Cook the bacon slices in a skillet over medium heat until crispy, then remove and let cool on paper towels.
Mix Dressing: In a separate bowl, whisk together the mayonnaise, red wine vinegar, sugar, salt, and pepper until the dressing is smooth and well combined.
Combine Ingredients: In a large mixing bowl, toss the cooled pasta with the prepared dressing. Add the chopped broccoli and diced onion, gently mixing to evenly distribute the ingredients. Keep the cooked bacon aside for now.
Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 2 hours. This chilling time allows the flavors to meld together beautifully.
Add Bacon and Serve: Just before serving, crumble or chop the crispy bacon and fold it into the chilled pasta salad. Serve the salad cold as a refreshing, flavorful dish.

Notes

You can substitute Greek yogurt for mayonnaise to reduce fat and calories and add a slight tang.
If you want a sugar-free version, omit the sugar in the dressing.
Frozen broccoli can be used but make sure to thaw and drain it well to avoid excess moisture.
For a vegetarian version, omit bacon and consider adding toasted nuts or seeds for crunch.
This salad holds well in the refrigerator for up to 2 days but is best eaten within that time for freshness.