Colorful Broccoli Pasta Salad with Red Bell Peppers
A crisp, creamy pasta salad with fresh broccoli, optional cheese, bacon, and a tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
12 ounces rotini, penne, or fusilli pasta
3 cups fresh broccoli florets
1/2 cup shredded cheddar cheese
1/4 cup red onion, finely diced
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
2 tablespoons apple cider vinegar or lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
Optional: 4 slices cooked bacon, crumbled
Optional: 1/4 cup toasted almonds or sunflower seeds
2 tablespoons fresh parsley or chives, chopped
Instructions
-
Cook pasta until al dente, drain, and rinse under cold water.
-
Blanch broccoli 1–2 minutes, then transfer to ice water and drain.
-
Cook and crumble bacon if using. Chop onion and shred cheese.
-
Whisk together mayonnaise, Greek yogurt, vinegar, garlic powder, salt, and pepper.
-
Combine pasta, broccoli, onion, bacon, cheese, and nuts.
-
Pour dressing over salad and toss gently.
-
Stir in fresh herbs and chill 30 minutes before serving.
Notes
Avoid overcooking pasta or broccoli. Add crispy ingredients last to maintain texture.