I’ve always had a soft spot for classic broccoli salad. Anytime I walk into a gathering and spot that familiar bowl of crunchy greens, creamy dressing, and smoky bacon, I know I’m in for a good time. But here’s the twist: this updated version brings tender rotini into the mix, giving you cozy, carb-filled comfort alongside all that crisp, tangy goodness. Honestly? It’s everything I love about potluck fare—with a pasta upgrade that makes it unforgettable.
| Salad Base |
Quantity |
| Broccoli florets, chopped |
4 cups |
| Rotini pasta |
12 oz |
| Red onion, diced |
½ cup |
| Dried cranberries |
½ cup |
| Sunflower seeds |
¼ cup |
| Bacon, cooked & crumbled |
8 slices |
| Dressing |
Quantity |
| Granulated sugar |
1 tablespoon |
| Red wine vinegar |
3 tablespoons |
| Mayonnaise |
¾ cup |
| Sour cream |
¼ cup |
| Kosher salt and black pepper |
To taste |
🍴 Instructions
- In a large mixing bowl, whisk together the sugar, vinegar, mayo, sour cream, and a generous pinch of salt and pepper. Set aside.
- Cook the rotini in salted boiling water until al dente. Drain, rinse under cold water, and set aside to cool.
- Add pasta, chopped broccoli, red onion, cranberries, and sunflower seeds to the bowl with dressing. Toss well to coat.
- Chill in the refrigerator for at least one hour to let the flavors meld.
- Just before serving, fold in the crispy bacon. Toss one last time—and serve with pride!
