Nothing says “potluck” like a good pasta salad! This Bacon Broccoli Pasta Salad will be the most requested side dish on the checkered-tablecloth circuit all year long! Al dente rotini pasta loaded with crisp broccoli, cubed cheddar cheese, roasted sunflower seeds, crumbled bacon, all topped with a bacon-infused, tangy, sweet vinaigrette dressing… well, it may just become the anthem at all the barbecues, birthday parties, Fourth of July celebrations, graduation parties, and so on! Let this Bacon Broccoli Pasta Salad carry you all summer (or any season) long and you’re sure to be the belle of every ball! Happy eating everyone!
Ingredients
For the bacon vinaigrette:
- 4 slices bacon
- 1 shallot, minced
- 1 tablespoon garlic, minced
- 4 tablespoons brown sugar
- 6 tablespoons orange juice
- 5 tablespoons balsamic vinegar
- 3 1/2 tablespoons coarse grain mustard
- 1/3 cup olive oil
- salt, to taste
- black pepper, to taste
For the pasta salad:
- 1 (12-ounce) package rotini pasta
- 3 cups broccoli, chopped
- 1 cup cheddar cheese, cubed
- 1/2 cup sunflower seeds, roasted
Directions
Step 1 –In a large skillet over medium-high heat, add the bacon and cook until crispy.
Step 2 –Transfer the cooked bacon to a paper-towel-lined plate and reserve the drippings in the skillet.
Step 3 –When it is cool enough to handle, crumble the bacon and set it aside.
Step 4 –Add the shallot and the garlic to the reserved bacon drippings and cook until translucent and soft, about 3-5 minutes.
Step 5 –Turn off the stovetop heat and add the brown sugar, the orange juice, the balsamic vinegar, the mustard, the olive oil, the salt, and the black pepper and whisk vigorously to combine.
Step 6 –Taste the vinaigrette and adjust the salt and the pepper if needed.
Step 7 –In a large pot of salted, boiling water, cook the rotini to al dente, according to the package directions.
Step 8 –Drain the rotini and rinse with cold water.
Step 9 –Drain the rotini well and transfer it to a bowl with a lid.
Step 10 –Add the broccoli, the cheese, the sunflower seeds, the crumbled bacon, and the bacon vinaigrette to the rotini and toss to coat.
Step 11 –Cover and refrigerate for 1 hour or serve warm.
