Description
A delicious and creamy pasta salad featuring elbow pasta, crispy bacon, tender broccoli florets, and a tangy homemade dressing made with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. This dish combines fresh ingredients and savory flavors, making it a perfect side or light meal, great for potlucks, picnics, or family dinners.
Ingredients
Scale
Pasta and Vegetables
- 1 pound elbow pasta
- 3 cups broccoli florets
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh parsley
For Bacon
- 1 tablespoon olive oil
- 4 slices bacon
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional
- 1/2 cup shredded cheddar cheese
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the elbow pasta and cook according to the package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking process, then set aside to cool.
- Cook the Bacon: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the bacon slices and cook them, turning occasionally, until crispy and browned, about 7 to 10 minutes. Remove bacon to a paper towel-lined plate to drain excess grease, then crumble once cooled.
- Prepare Broccoli: Steam the broccoli florets in a pot with a small amount of water or microwave them for 3 to 4 minutes until tender. Drain and set aside to cool.
- Mix the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Pasta and Dressing: Add the cooled pasta to the dressing and toss to coat the pasta evenly.
- Add Remaining Ingredients: Incorporate the crumbled bacon, steamed broccoli, shredded cheddar cheese, finely diced red onion, and chopped parsley into the bowl. Gently toss everything together until well combined.
- Season and Chill: Taste the pasta salad and adjust seasoning with extra salt or pepper if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, give the salad a final gentle toss and enjoy this creamy, savory pasta salad at room temperature or chilled.
Notes
- To stop pasta from sticking, rinse with cold water and toss with a little olive oil after draining.
- You can substitute bacon with turkey bacon or omit for a vegetarian version, adjusting the diet category accordingly.
- Use fresh herbs like parsley for added freshness, or substitute with dill or chives if preferred.
- The salad can be prepared a day ahead for deeper flavor but is best consumed within 2 days for freshness.
- Adjust the garlic powder and vinegar quantities to taste if you prefer a stronger or milder dressing.
