A fresh, creamy, and crunchy Broccoli Pasta Salad with colorful vegetables, cheese, and tangy dressing, perfect for lunches, potlucks, or family meals.
Ingredients
Scale
3 cups fresh broccoli florets
8 ounces rotini pasta
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/3 cup finely chopped red onion
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup sunflower seeds
4 slices cooked bacon, crumbled
Instructions
- Cook pasta until al dente; drain and cool.
- Chop broccoli into small florets; blanch if desired.
- Mix mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.
- Combine pasta, broccoli, carrots, onion, cheese, cranberries, seeds, and bacon; fold gently.
- Refrigerate at least 1 hour before serving.