Description
A refreshing and delicious broccoli pasta salad featuring rotini pasta, crispy bacon, and a creamy dressing.
Ingredients
Scale
- 450 g rotini pasta
- 450 g broccoli, cut into small florets
- 80 g red onion, finely diced
- 225 g cooked bacon, crispy and crumbled
- 2 teaspoons salt
- 480 ml mayonnaise
- 120 ml red wine vinegar
- 100 g granulated sugar
- 1 teaspoon ground black pepper
Instructions
- Prepare the rotini pasta according to package instructions in a large pot of salted boiling water until al dente. Drain thoroughly and allow to cool slightly.
- While the pasta cooks, cut the broccoli into small florets, finely dice the red onion, and crumble the bacon into bite-sized pieces.
- In a mixing bowl, whisk together mayonnaise, red wine vinegar, granulated sugar, salt, and ground black pepper until smooth and fully combined.
- Place the cooled pasta in a large mixing bowl. Add the dressing, broccoli florets, and diced onion. Toss thoroughly to coat all ingredients evenly. Reserve the bacon for later.
- Cover the bowl and refrigerate for at least 3 hours to allow flavors to meld and the salad to chill properly.
- Before serving, scatter the crispy crumbled bacon over the chilled salad. Stir to combine, ensuring the bacon remains crunchy. Serve immediately.
Notes
- For a vegetarian version, you can omit the bacon.
- Feel free to add additional vegetables like bell peppers or carrots for extra color and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg