Description
This Creamy Bacon Broccoli Pasta Salad combines tender elbow pasta with crispy bacon, steamed broccoli, and a rich, tangy dressing made from mayonnaise, sour cream, and Dijon mustard. Finished with shredded cheddar cheese, red onion, and fresh parsley, this salad is a perfect side dish for picnics, potlucks, or a light meal. The salad is chilled to meld the flavors, resulting in a creamy and flavorful pasta salad that’s both satisfying and refreshing.
Ingredients
Scale
Pasta and Vegetables
- 1 pound elbow pasta
- 3 cups broccoli florets
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh parsley
Meat
- 4 slices bacon
Dressing
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the elbow pasta and cook according to package instructions until al dente.
- Drain and Cool Pasta: Drain the pasta and run cold water over it to stop the cooking process if desired. Set aside to cool.
- Cook Bacon: Heat olive oil in a large skillet over medium heat. Add bacon slices and cook, turning occasionally, until crispy and browned, about 7 to 10 minutes.
- Drain Bacon: Remove bacon from skillet and place on paper towel-lined plate to drain excess grease. Once cooled, crumble into small pieces.
- Steam Broccoli: Steam broccoli florets in a pot with a small amount of water or microwave until tender, about 3 to 4 minutes. Drain and set aside to cool.
- Prepare Dressing: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper. Whisk together until smooth and well combined.
- Mix Pasta with Dressing: Add cooled pasta to the bowl with the dressing and toss to coat evenly.
- Add Remaining Ingredients: Add crumbled bacon, steamed broccoli, shredded cheddar cheese, finely diced red onion, and chopped parsley to the bowl.
- Toss Salad: Gently toss all ingredients until well combined.
- Adjust Seasoning: Taste and adjust seasoning with extra salt or pepper as needed.
- Refrigerate: Cover and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld.
- Serve: Give the salad a final gentle toss before serving and enjoy.
Notes
- To ensure the salad isn’t watery, drain and cool the pasta and broccoli well before mixing.
- If desired, use turkey bacon or a vegetarian bacon alternative for a different twist.
- Feel free to add other veggies like diced bell peppers or cherry tomatoes for extra color and flavor.
- This salad is best served chilled but can be brought to room temperature if preferred.
- Make ahead by preparing up to 24 hours in advance; just stir before serving.
