Broccoli Pasta Salad is a creamy, crunchy cold pasta salad loaded with fresh broccoli, cheddar cheese, bacon, and a tangy homemade dressing. It’s the kind of easy side dish that works just as well at a fall potluck as it does at a summer BBQ.
Broccoli Pasta Salad
What I love most is that this broccoli cheddar pasta salad has so much texture going on. The crispy bacon, crunchy broccoli, and creamy dressing with a hint of sweetness from the sugar and tang from the apple cider vinegar all come together in a way that keeps you going back for more. It’s simple to make and always gets compliments.
Ingredients & Equipment
- Elbow macaroni
- Broccoli florets
- Shredded cheddar cheese
- Red onion
- Bacon bits
- Mayonnaise
- Apple cider vinegar
- Sugar
- Salt and pepper
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Large pot
- Colander
- Large bowl
- Small bowl
- Whisk
- Large spoon
- Cutting board
- Knife
Step By Step Directions
This recipe makes 8 servings. It takes 15 minutes of prep time and 10 minutes of cook time.
Step 1. Cook the pasta according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
Step 2. Combine the cooled pasta, broccoli florets, shredded cheese, red onion, and bacon bits in a large bowl.
Step 3. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.
Step 4. Pour the dressing over the top of the salad ingredients and toss to coat.
Step 5. Serve immediately or chill until ready to serve.
Variations
- Add dried cranberries: A handful of dried cranberries adds sweetness and makes this feel even more like a fall pasta salad.
- Use ranch dressing instead: Swap the homemade dressing for ranch if you want a shortcut. It won’t have the same tangy sweetness but it’s still good with the broccoli and bacon.
- Toss in sunflower seeds or sliced almonds: A little extra crunch on top pairs well with the broccoli and adds more texture.
- Try it with rotini or bow ties: Elbow macaroni gives this a classic broccoli noodle salad feel, but other pasta shapes work fine.
- Add cherry tomatoes: Halved cherry tomatoes add color and freshness if you want a little more going on.
- Make it with sharp cheddar: Sharp or extra sharp cheddar gives the salad a bolder cheese flavor that stands up really well to the tangy dressing.
Leftovers & Storage
Store leftover broccoli pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe because the broccoli stays crunchy even after sitting in the dressing overnight. If the salad looks a little dry after chilling, stir in a spoonful of mayo to loosen the dressing back up.
Tips & Tricks
- Chop the broccoli into small, bite-sized pieces. You want the florets to be about the same size as the elbow macaroni so everything mixes evenly and you get broccoli in every bite.
- Use real bacon bits or cook your own bacon. Real bacon makes a noticeable difference over the shelf-stable jar kind. If you cook your own, make sure it’s nice and crispy.
- Finely chop the red onion. A little goes a long way, and small pieces blend into the salad without overpowering the other flavors.
- Whisk the dressing until it’s smooth. Make sure the sugar is fully dissolved so the dressing is creamy and even.
- Don’t skip the apple cider vinegar. It’s what gives the dressing that tangy kick that balances out the richness of the mayo and cheese.
- This is great for fall gatherings. While most cold pasta salads lean summer, this broccoli and cheddar combo works really well for fall potlucks and tailgating too.
Recipe FAQs
Can I make broccoli pasta salad ahead of time? Yes, it’s actually a great make-ahead option. The broccoli holds up much better than lettuce-based pasta salads, so it stays crunchy even the next day. Just stir well before serving.
Can I use frozen broccoli instead of fresh? I’d stick with fresh broccoli for this one. Frozen broccoli gets soft when it thaws and won’t give you that crunch that makes this pasta salad so good.
What if I don’t have apple cider vinegar? White vinegar or white wine vinegar work as substitutes. The flavor will be slightly different but still tangy and good. I wouldn’t use balsamic since it’ll change the color and taste too much.
Can I leave out the bacon to make it vegetarian? Yes, just skip the bacon. You could add sunflower seeds or roasted chickpeas instead if you want something in its place for a little crunch and protein.
Can I use a different type of cheese? Cheddar works best with the broccoli and tangy dressing, but colby jack, pepper jack, or even cubed Swiss cheese are all tasty alternatives.
Does this pasta salad work for meal prep? It holds up really well for 3-4 days, so it’s a great option for packing lunches throughout the week. The broccoli stays firm and the dressing keeps everything coated.
More Pasta Salad Recipes
- Cowboy Pasta Salad
- Bruschetta Pasta Salad
- Deviled Egg Pasta Salad
- Bacon Ranch Pasta Salad
- Pepperoni Pasta Salad
- Caesar Pasta Salad
- Sausage Pasta Salad
- Mexican Pasta Salad
- Grinder Pasta Salad
- BLT Pasta Salad
Equipment
Ingredients
- 8 ounces elbow macaroni cooked and cooled
- 4 cups broccoli florets finely chopped
- 1 cup shredded cheddar cheese
- â…“ cup red onion finely chopped
- â…“ cup bacon bits
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
- Combine the cooled pasta, broccoli florets, shredded cheese, red onion, and bacon bits in a large bowl.
- In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.
- Pour the dressing over the top of the salad ingredients and toss to coat.
- Serve immediately or chill until ready to serve.
Notes
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