Southern Broccoli Pasta Salad the perfect accompaniment to any summertime cookout. This unique twist on a sweet Southern staple will impress everyone at the party! And the recipe is so easy!
Southern Inspiration
If you’re from the South, or if you’ve ever been to a barbecue in the South, you are probably familiar with the crunchy, sweet goodness that we call broccoli salad. *Warning* broccoli salad may sound healthy but this life-changing medley contains cheddar cheese, bacon, sugar and mayo… which is what makes it so darn delicious. If we’re being honest, 80% of all southern food is either coated in butter, gravy or mayo. Sorry not sorry.
I’ve probably eaten broccoli salad 100 plus times in my life but a few weeks ago, I was at a backyard barbecue at a friend’s house where I was struck with the inspiration for this next dish. Imagine that this classic broccoli salad and your favorite pasta salad had a baby. Boom, Broccoli Pasta Salad is born!
Broccoli Pasta Salad is Perfect to Make Ahead!
When I was developing Broccoli Pasta Salad, I knew that there was literally no way it wouldn’t turn out completely delicious! It’s fresh, bright and requires little cook time – perfect for summer! I made this salad to accompany ribs on the grill. I don’t know about you but when we are cooking outside on the grill, the last thing I want to do is slave away over a hot stove. This pasta salad can be prepared hours ahead of time; the longer it chills, the tastier it gets. While it sits in the fridge, the cranberries and pasta soak up the dressing and make every bite packed with sweet and tangy flavor!
If you try this recipe, comment below or post on social media with the hashtag #bluecheesebungalow! Enjoy!
Southern Broccoli Pasta Salad
Ingredients
- 2 cups dry mini farfalle pasta
- 1 tablespoon olive oil
- Salt and Pepper
- 12 oz. fresh broccoli (cut into small florets)
- 4 oz. sharp cheddar cheese (diced into small cubes)
- ¼ cup chopped red onion
- ½ cup dried cranberries
- ½ cup chopped walnuts
- 6 slices of fully cooked bacon (crumbled)
- ¾ cup mayonnaise (I use Duke’s because it’s the best)
- ¼ cup granulated sugar
- 3 tablespoons white wine vinegar
Instructions
- 1. Add pasta to boiling water and cook for 7 minutes or until al dente. Using a large colander, drain pasta. Transfer pasta into a large mixing bowl and toss in one tablespoon of olive oil and ¼ teaspoon of salt. Place bowl into the refrigerator to cool completely.
- 2. Once the pasta has cooled, remove from the refrigerator. Add broccoli florets, cheddar cheese, red onion, cranberries, walnuts and crumbled bacon.
- 3. To prepare the dressing, combine mayonnaise, sugar and white wine vinegar in a medium prep bowl. Stir until the sugar has dissolved completely.
- 4. Pour dressing over pasta salad and toss to combine. Salt and pepper to taste. Chill in the refrigerator for at least 30 minutes.
- 5. Transfer pasta salad into a large serving bowl. Top with a handful of cranberries and enjoy!
