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.
Servings 6
Calories 539kcal
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
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.
Nutrition
Calories: 539kcal | Carbohydrates: 60g | Protein: 17g | Fat: 26g | Fiber: 5g