Creamy Broccoli Pasta Salad with Lemon and Parmesan

This broccoli pasta salad is crisp and satisfying, blending tender rotini with fresh broccoli, savory bacon, red onion, sweet dried cranberries, and a tangy, creamy dressing. It’s an easy, crowd-pleasing side or light main that’s perfect for spring and summer gatherings, picnics, and potlucks.

I love this salad because it makes vegetables feel like the star of the meal instead of something to tolerate. Combining a veggie and a carbohydrate in one dish also simplifies weeknight dinners and meal prep.

Ingredients for broccoli pasta salad

These ingredients are straightforward and likely already in your pantry or fridge.

• Rotini pasta (or your preferred short pasta)
• Fresh broccoli
• Red onion
• Bacon (or a vegetarian substitute)
• Dried cranberries (or raisins)
• Mayonnaise
• Sugar (or honey/maple syrup)
• Salt
• Apple cider vinegar
• Black pepper

The dressing is similar to a classic coleslaw dressing—creamy with a bright, sweet-tart finish.

Substitutions and variations

This is a flexible, toss-together salad, so feel free to adapt the ingredients to your taste. Here are a few suggestions that keep the salad balanced:

Pasta: Penne or elbow macaroni work well. If using elbows, cut broccoli into smaller pieces so the textures match. Chickpea or other legume-based pastas are a higher-protein option.

Broccoli: Fresh broccoli gives the best texture; frozen tends to be too soft for this salad. Cauliflower can be used as a substitute but will change the flavor and texture.

Onion: Red onion provides color and a mild bite—adjust the amount to taste.

Bacon: Omit for a vegetarian version. Toasted almond slivers, sunflower seeds, or soy-based bacon bits add crunch and savory flavor.

Dried fruit: Dried cranberries add a sweet-tart contrast; raisins or chopped dried apricots are alternatives.

Mayonnaise: Use store-bought or homemade mayo. Vegan mayonnaise is fine if you prefer.

Sweetener: Granulated sugar balances the dressing. Substitute honey, maple syrup, or coconut sugar for an unrefined option.

Vinegar: Apple cider vinegar gives a gentle tang. White or red wine vinegar can be used instead.

Extra add-ins:

• Chopped pecans or other nuts
• Sunflower seeds
• Diced celery
• Shredded carrots
• Shredded cheese
• Grilled chicken for a complete meal
• Cherry tomatoes or diced red pepper for color

These additions boost texture, color, and nutrition while keeping the salad fresh and satisfying.

Broccoli pasta salad recipe

1. Cook rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the noodles.
2. While the pasta cooks, wash the broccoli, remove the thick center stem, and break or cut the florets into bite-sized pieces.
3. Cook bacon until crisp, then crumble and set aside.
   
4. In a large bowl, combine the cooled pasta, broccoli florets, crumbled bacon, sliced red onion, dried cranberries, and sliced almonds if using.
5. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
   
6. Pour the dressing over the pasta and broccoli mixture and toss until everything is evenly coated.
   
7. Serve immediately, or chill briefly to meld flavors.

How to store broccoli pasta salad

If preparing ahead, store the dressing separately and toss with the salad just before serving to prevent the pasta from absorbing too much dressing. Leftovers keep in an airtight container in the refrigerator for 3–4 days. Before serving again, refresh with a splash of vinegar or a little extra mayonnaise if needed.

Recipe details