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Creamy Southern Broccoli Bacon Pasta Salad

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A creamy, smoky, and veggie-packed pasta salad perfect for summer BBQs, combining crisp broccoli, crispy bacon, and a tangy dressing.

Ingredients

Scale
  • 8 ounces elbow macaroni or small pasta shapes (about 225 grams)
  • 4 cups fresh broccoli florets (about 300 grams), chopped into bite-sized pieces
  • 6 slices thick-cut bacon
  • 1 cup shredded sharp cheddar cheese (about 110 grams)
  • ½ cup red onion, finely diced (optional)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar or honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. In the same boiling water, add 4 cups (300 grams) of broccoli florets and cook for 1-2 minutes until bright green and slightly tender but still crisp. Drain and immediately plunge into ice water or rinse under cold water to halt cooking. Drain thoroughly and set aside.
  3. While pasta and broccoli cook, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crispy, about 5-7 minutes, turning occasionally. Remove bacon, drain on paper towels, and once cool, crumble into bite-sized pieces. (Alternatively, crisp bacon in the oven at 400°F for 15-20 minutes.)
  4. In a medium bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 teaspoon sugar or honey. Season with salt and pepper to taste.
  5. In a large mixing bowl, add the cooked pasta, blanched broccoli, crumbled bacon, 1 cup shredded sharp cheddar cheese, and ½ cup finely diced red onion (if using). Pour the dressing over the salad.
  6. Gently mix everything until the pasta and veggies are fully coated with the creamy dressing. Taste and adjust seasoning if needed.
  7. Cover the salad and refrigerate for at least 1 hour before serving. Stir gently before serving chilled or at room temperature.

Notes

Add bacon just before serving to keep it crispy. If salad is dry after chilling, stir in a tablespoon or two of mayo or sour cream. Let ingredients cool before mixing to prevent dressing separation. Can substitute broccoli with green beans or snap peas. Use gluten-free pasta and vegan mayo/sour cream for dietary adaptations.

Nutrition

Keywords: broccoli pasta salad, bacon pasta salad, creamy pasta salad, southern pasta salad, BBQ side dish, summer salad, easy pasta salad

Find it online: https://dahliadishes.com/creamy-southern-broccoli-bacon-pasta-salad-easy-bbq-recipe-for-summer/