Broccoli Noodle Salad
This Broccoli Noodle Salad is crisp, creamy, smoky, and just a little bit sharp from those cubes of cheddar. Tender pasta, slightly softened broccoli, salty bacon, and a bright, tangy dressing pull it all together, and the whole thing is a snap to make. It’s the kind of side dish that quietly steals attention… and somehow disappears faster than everything else on the table.
WHY YOU’LL LOVE THIS BROCCOLI PASTA SALAD RECIPE
- Crisp, creamy, and full of texture
- Bacon and cheddar make it feel a little indulgent
- Quick to make with simple ingredients
- Perfect for make-ahead and gatherings
- Holds up well in the fridge
Broccoli Noodle Salad
There’s something about this one that people don’t expect.
It looks simple. Pasta, broccoli, a few mix-ins… nothing flashy. But then you take a bite, and suddenly it’s the thing everyone keeps going back for.
You’ve got that crisp broccoli, salty bacon, creamy dressing, little pops of cheddar… it hits all the right notes without trying too hard.
And that trick with the hot pasta? That’s what makes it work. Just enough to take the edge off the broccoli without losing that fresh bite.
I’ve brought this pasta broccoli salad with cheddar cheese and bacon to more gatherings than I can count. It never comes home the same way it left.
Love the bacon-veggie combo? Our Bacon Avocado Pasta Salad layers crispy bacon with buttery avocado for a creamy side dish!
INGREDIENT NOTES
- Campanelle Pasta: Those curves and ridges hold onto the dressing really well, but rotini or shells work too.
- Broccoli Crowns: Cut small so they soften slightly and mix evenly throughout.
- Celery: Adds that fresh crunch that balances the creamy dressing.
- Bacon: Cook until crisp so it holds texture in the broccoli cheddar pasta salad.
- Cheddar Cheese: Mild cheddar keeps it approachable, but sharp works if you want more bite.
- Lemon Juice: Brightens everything and keeps the dressing from feeling too heavy.
VARIATIONS
More Crunch: Add finely diced red onion for more bite.
Ranch Twist: Add a spoonful of ranch seasoning to the dressing.
Turkey Bacon: Use turkey bacon if you want a lighter option.
Extra Veggies: Toss in shredded carrots, cherry tomatoes, or olives.
Creamier Version: Double the dressing for a richer broccoli noodle salad.
Time-Saver: Buy pre-cut broccoli and trim smaller as needed.
SERVING SUGGESTIONS
- Make this broccoli pasta salad recipe for potlucks, picnics, or backyard gatherings.
- Serve alongside our Fully Loaded Tex-Mex Turkey Burger Sliders for an easy cookout plate.
- Pair with our Grilled Chicken Marinade Recipe for a simple summer dinner.
- Add broccoli and bacon pasta to a spread with a classic Caesar salad.
- Serve it with pulled pork sandwiches for a hearty meal.
BROCCOLI CHEDDAR PASTA SALAD FAQ
Yes. Broccoli noodle salad actually tastes better after a few hours in the fridge. Just stir before serving.
No. The hot pasta softens it just enough while keeping a slight crunch.
Absolutely. Rotini, shells, cavatappi, or bowtie all work well in this broccoli pasta salad recipe.
Pasta absorbs dressing as it sits. You can add a little more dressing before serving if needed.
I’ve learned over time that pasta salads are all about balance.
Too soft, and everything blends together. Too dry, and nobody goes back for seconds. This pasta broccoli salad with cheddar cheese lands right in the middle.
That step where the hot pasta hits the broccoli? That’s doing more than people think. It takes the raw edge off without losing that fresh bite.
You don’t have to blanch, you don’t have to overthink it. It just works.
And I always try a taste after it chills. Cold changes things. Sometimes it needs a little more salt or a squeeze of lemon to wake it back up.
DONNA’S PRO TIPS
- Cut broccoli florets small so they soften evenly.
- Don’t overcook the pasta. Keep it al dente since it’ll soften more with the dressing.
- Let pasta cool slightly before adding cheese so the cubes don’t melt.
- Cook the bacon extra crisp so it holds up in the salad.
- Taste broccoli and bacon pasta after chilling and adjust seasoning if needed.
- Stir before serving to redistribute dressing.
- Add extra dressing if it feels dry after sitting. A great way to freshen up leftovers too!
TOOLS NEEDED
- Large Pot: For cooking the pasta.
- Colander: To drain pasta well.
- Large Mixing Bowl: Enough room to toss everything evenly.
- Medium Bowl: For whisking the dressing.
- Knife and Cutting Board: For prepping all the mix-ins.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Broccoli Recipes
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy, crunchy pasta salad with bacon and cheddar
- Hot pasta softens broccoli just enough
- Balanced texture — not too soft, not too crunchy
- Great for make-ahead and gatherings
- Holds up well in the fridge for a few days
- Pasta absorbs dressing, so adjust before serving
- Easy to customize with extra veggies or cheese
- Reliable, crowd-favorite side dish
Bacon Broccoli Pasta Salad
Ingredients
Salad
- 16 ounces campanelle pasta
- 2 large broccoli crowns, cut into small florets, about 12 ounces,
- 8 ounces applewood bacon, cooked and chopped
- 4 celery stalks, chopped , (about 1 cup)
- 1 medium red bell pepper, seeded and chopped , (about 1 cup)
- 8 ounces mild cheddar cheese, cubed , (about 2 cups)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice, from ½ lemon
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon granulated sugar
Instructions
- COOK PASTA: Cook 16 ounces campanelle pasta according to package directions until al dente. Drain well.
- PREP BROCCOLI: Place 2 large broccoli crowns, cut into small florets in a large mixing bowl.
- SOFTEN BROCCOLI: Add the hot drained pasta directly over the broccoli. Let it sit for 5 to 10 minutes so the heat from the pasta slightly softens the broccoli.
- ADD MIX-INS: Once the pasta has cooled slightly, add 8 ounces applewood bacon, cooked and chopped, 4 celery stalks, chopped , 1 medium red bell pepper, seeded and chopped , and 8 ounces mild cheddar cheese, cubed .
- MAKE DRESSING: In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar until smooth.
- TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated.
- CHILL OR SERVE: Serve immediately or refrigerate for at least 2 hours for best flavor.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2018. Updated and republished May 2026
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Cheddar and Broccoli? A perfect pair! I made a double batch for a family birthday last week and it was gone before it was over! Everyone loved it and went back for seconds.
I just made this. Delicious! I will be making this alot. My family will love it.
I made this for a potluck and it was a huge hit everyone loved it
Hi Sarah!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn