Broccoli Cheddar Pasta Salad

Broccoli salad with pasta, bacon, and cheddar cheese.

Broccoli Cheddar Pasta Salad is an explosion of flavors with crispy fresh broccoli florets, crispy bacon, pasta, and cheddar cheese tossed in a sweet and sour tangy dressing! An easy cold pasta salad recipe that can be made ahead of time.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 423kcal

Author Amy

Equipment

Ingredients

For the Salad

8 ounces bowtie pasta
4 cups broccoli florets
6 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Salad Dressing

3/4 cup mayonnaise
½ cup Greek yogurt
3 Tablespoons red wine vinegar
¼ cups sugar
1 teaspoon salt
1 teaspoon course ground black pepper

Instructions

Prepare the pasta to al dente according to package directions. Drain and rinse with cold water to stop the cooking process.
Chop the broccoli into bite small bite size pieces. Discard the stems of the broccoli. We only want the florets. Cook and crumble the bacon. Dice the onion (if you're using it). Shred or cube the cheddar cheese.
In a large bowl, mix mayonnaise, red wine vinegar, sugar, salt and pepper. Whisk until creamy and smooth.
Add pasta, broccoli, bacon, and diced red onion to the creamy dressing. Toss to coat veggies. Taste test and adjust seasonings. Everyone's taste buds are different!
Cover and refrigerate for up to 3 hours. Serve.

Notes

I prefer a simple broccoli crunch salad recipe as opposed to more wilted broccoli. To make it a fresh salad, assemble the salad just before serving. This helps keep the bacon crisp, too!

To make ahead prep the ingredients for the salad and store in the refrigerator. Make the dressing and store it in an airtight container for up to 3 days. Three hours before serving toss together.

Nutrition