Classic Broccoli Pasta Salad Recipe

Broccoli Pasta Salad is one of those classic dishes that brings comfort, color, and crunch all in one bite. It’s perfect for picnics, church potlucks, backyard barbecues, or even just as a make-ahead side for your weeknight dinners. Packed with fresh broccoli, crispy bacon, cheese, sweet cranberries, and a creamy dressing, this salad is always a crowd favorite. I love serving mine in a vintage Pyrex mixing bowl—something about the retro charm just makes the meal feel a little more special.

Broccoli Pasta Salad

Servings: 12–18 Servings of Broccoli Pasta Salad


Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Storage: Keep refrigerated

You’ll Need:

  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Large pot
  • Colander
  • Medium bowl
  • Spoon
  • Large bowl
  • Silicone spoon or spatula
Ingredients
Ingredients partially mixed

Ingredients to Make Broccoli Pasta Salad:

  • 1 box rotini pasta noodles
  • 4 cups broccoli, cut into small bite-sized pieces
  • 1 cup bacon pieces
  • 1 cup shredded cheddar cheese
  • 1/2 cup red onion, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 2 cups mayonnaise
  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
Broccoli Pasta Salad

Directions to Make Broccoli Pasta Salad:


Bring a large pot of water to a boil. Cook the rotini pasta according to the package directions until al dente. Drain and rinse under cold water to cool, then transfer to a large bowl.
While the pasta cooks, chop the broccoli and red onion.
In a medium bowl, make the dressing by whisking together the mayonnaise, sugar, white vinegar, salt, and pepper until smooth.
Pour the dressing over the cooled pasta and stir well to coat.
Add in the chopped broccoli, bacon pieces, shredded cheese, red onion, cranberries, and walnuts. Toss gently to combine everything evenly.
Cover and refrigerate for at least one hour to let the flavors blend. Serve chilled.

This Broccoli Pasta Salad holds up beautifully in the fridge and even tastes better the next day. It’s great for feeding a crowd or having ready as a side dish throughout the week. And if you love using vintage kitchenware like I do, this recipe is a beautiful way to show off your favorite serving bowl.

Broccoli Pasta Salad

Broccoli Pasta salad

Yield: 12-18 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Packed with fresh broccoli, crispy bacon, cheese, sweet cranberries, and a creamy dressing, this salad is always a crowd favorite.

Ingredients

  • 1 box rotini pasta noodles
  • 4 cups broccoli, cut into small bite-sized pieces
  • 1 cup bacon pieces
  • 1 cup shredded cheddar cheese
  • 1/2 cup red onion, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 2 cups mayonnaise
  • 1/2 cup sugar
  • 1/4 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

    Bring a large pot of water to a boil and cook the rotini pasta according to the package directions until al dente.

    Drain and rinse the rotini under cold water to cool, then transfer to a large bowl.

    While the pasta cooks, chop the broccoli and red onion.

    In a medium bowl, make the dressing by whisking together the mayonnaise, sugar, white vinegar, salt, and pepper until smooth.

    Pour the dressing over the cooled pasta and stir well to coat.

    Add in the chopped broccoli, bacon pieces, shredded cheese, red onion, cranberries, and walnuts. Toss gently to combine everything evenly.

    Cover and refrigerate for at least one hour to let the flavors blend. Serve chilled.

Notes

Equipment

  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Large pot
  • Colander
  • Medium bowl
  • Spoon
  • Large bowl
  • Silicone spoon or spatula

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 333Total Fat 27gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 21gCholesterol 23mgSodium 454mgCarbohydrates 17gFiber 2gSugar 11gProtein 6g

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Did you make this recipe?

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Cuisine: American / Category: Salads

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