A classic creamy broccoli salad has long been my favorite potluck side dish. I’m always delighted when I show up to a party and see a bowl of it set out on the table… there’s just something about the combination of sweet, creamy dressing, crunchy broccoli, and smoky bacon that I can’t get enough of. But I have great news – this salad takes all of those wonderful things but adds tender, chewy rotini to the mix so you get the comfort of carbs with your broccoli salad. It’s really the best of both worlds.
5m prep time
15m cook time
4 cups broccoli florets, chopped
12 oz rotini pasta
1/2 cup red onion, diced
1/2 cup dried cranberries
1/4 cup sunflower seeds
8 slices bacon, cooked and crumbled
FOR THE DRESSING:
1 tablespoon granulated sugar
3 tablespoons red wine vinegar
3/4 cup mayonnaise
1/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste
In a large bowl, whisk together sugar, vinegar, mayonnaise, sour cream, and salt and pepper. Set aside.
In a large pot of salted boiling water, cook pasta according to package directions. Drain and rinse with cold water.
Add drained pasta, broccoli, red onion, cranberries, and sunflower seeds to bowl. Toss to combine.
Chill until ready to serve (at least one hour), then add bacon, toss again, and enjoy.