Bacon Broccoli Pasta Salad
Broccoli Noodle Salad with cheddar and bacon will be the star of your barbecue! Deeply savory, full of texture, with a tangy Dijon dressing.
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.
Notes
Make-Ahead: This salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Not applicable. This salad is best served cold.
Freezing: Freezing is not recommended due to the mayonnaise-based dressing.
Dressing Tip: This recipe makes a lightly dressed salad. If you prefer a creamier salad, double the dressing.
Nutrition
Serving: 1 | Calories: 553cal | Carbohydrates: 31g | Protein: 24g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 898mg | Sugar: 4g | Fiber: 6g | Calcium: 290mg | Iron: 2mg