Why I Love This Recipe

If you grew up eating those creamy broccoli salad kits, this is basically that salad’s more filling, pasta-loving sister. You get crunchy broccoli, crispy bacon, sharp cheddar, sweet dried cranberries, and sunflower seeds in almost every bite. Then everything gets tossed in a creamy, slightly tangy dressing made with Greek yogurt, mayo, apple cider vinegar, and a little maple syrup. Using high-protein pasta makes it satisfying enough for lunch or meal prep, but it still has that cold, crunchy pasta salad feel I crave in the summer. Also, anything that actually gets better after sitting in the fridge for a bit is a win for me.

Enjoying The Leftovers

This is definitely a make-it-now, eat-it-all-week situation. The pasta and broccoli soak up even more of the dressing as they chill, so the flavors only get better. I love packing a serving for lunch straight from the fridge. If it looks a little dry after a day or two, stir in a spoonful of Greek yogurt or a tiny splash of apple cider vinegar to freshen it back up

Storing

Store the pasta salad in an airtight container in the refrigerator for up to 4 days. Give everything a good stir before serving since some of the dressing will settle and soak into the pasta as it sits

When you’re ready to eat

No reheating needed here! This pasta salad tastes best cold or slightly chilled. I like to let it sit at room temperature for about 5 to 10 minutes before eating so the dressing gets a little creamier.

A few tips before you start

Don’t overcook the pasta

  •  Cook it just until al dente, so it holds its shape once you add the creamy dressing. High-protein pasta can soften quickly, so keep an eye on it while it cooks

Cool the pasta completely

  •  Rinse the pasta under cold water to stop the cooking process and cool it down before adding the dressing. This helps everything stay fresh and creamy instead of warm and mushy

Chop the broccoli pretty small

  •   Smaller, bite-sized pieces make such a difference here. You want to get a little broccoli, pasta, bacon, cheese, and all the good stuff in every bite

Give it time to chill

  •  Thirty minutes works, but if you have an hour, even better. It gives the dressing time to settle into the pasta and lets all those flavors come together

Save a little dressing for later

  •  High-protein pasta can soak up quite a bit of dressing as it sits, so if you’re meal prepping, save a few spoonfuls to stir in the next day. Give it a quick taste before serving and add a pinch of salt, cracked pepper, or a splash of apple cider vinegar if it needs a little something extra.
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Creamy Bacon Broccoli Pasta Salad

Consider this your sign to turn broccoli salad into an actual meal. Between the crispy bacon, chunks of sharp cheddar, sweet cranberries, crunchy sunflower seeds, and creamy dressing, there’s a little bit of everything going on. The high-protein pasta gives it some staying power, making it such a good option to prep once and have ready for lunches throughout the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
US M
Servings 6

Ingredients

  • 12 oz short high protein pasta noodle
  • 4 cups broccoli florets, chopped into bite sized pieces
  • 8 pieces of bacon, chopped
  • 1 cup sharp cheddar cheese, cubed
  • 1/3 cup red onion, finely diced
  • 1/3 cup dried cranberries
  • 1/3 cup sunflower seeds
  • Freshly cracked pepper
For the dressing
  • 1/2 cup mayo
  • 1/2 cup greek yogurt
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
US – M

Instructions

  • Cook the pasta until just al dente. Drain and rinse under cold water until completely cool.
  • Place the bacon on a large sheet pan and bake at 400 for 10-12 minutes until crispy.
  • In a large bowl, whisk together the mayo, sour cream, apple cider vinegar, maple syrup, Dijon, garlic powder, onion powder, salt, and pepper.
  • Add the cooled pasta, broccoli, bacon, cheddar, red onions, cranberries, and sunflower kernels. Toss until everything is evenly coated.
  • Refrigerate for at least 30 minutes before serving so the flavors can come together.

Equipment

mixing bowls
measuring cups
small pot
cutting board

Nutrition Per Serving

Calories: 539kcal | Carbohydrates: 60g | Protein: 17g | Fat: 26g | Fiber: 5g