We’re approaching the unofficial start of summer, which means relaxed weekends, picnics, cookouts and plenty of grilling. The secret to memorable summer meals often lies in the side dishes that complement whatever you’ve cooked on the grill.
Sometimes those sides become the meal themselves: potato salad, macaroni salad and other pasta salads return to the table after a long winter. One standout for warm-weather entertaining is a simple, vibrant broccoli and bacon pasta salad.
If you’re not always a fan of pasta salads, you’re not alone—many feel they’re too pasta-heavy and want more vegetables. This Easy Bacon Broccoli Pasta Salad strikes a great balance: tender pasta paired with plenty of crunchy, bite-sized raw broccoli florets.
Coarsely grated Cheddar, crisp bacon, mayonnaise and finely chopped red onion come together in a simple creamy dressing that livens every bite. It’s straightforward to make yet delivers big flavor, which makes it an ideal contribution to summer gatherings.
This salad also benefits from time: tightly covered and chilled for a day or two, the flavors meld and the dish often tastes even better the next day, making it a convenient make-ahead option for busy weekends.
Although the recipe is easy, a few practical tips help ensure the best results. Cut the broccoli into uniform, bite-sized florets—about the size of a quarter—so they mix evenly with the pasta. Save broccoli stems in a freezer bag for soups if you like to minimize waste.
For the bacon, inexpensive sliced bacon works well—cook it to chewy-crisp rather than burnt, and avoid overly sweet varieties like maple, which can clash with the other flavors. Finely chopping the bacon helps distribute its savory crunch throughout the salad, but if you prefer larger pieces, you can crumble them more coarsely.
Freshly grating the Cheddar on the coarse side of a grater is worth the little extra effort. Pre-grated cheeses often include anti-caking agents that can affect the texture and creaminess of the finished salad. Use whichever Cheddar you enjoy snacking on—mild, sharp or extra-sharp will all work, though a sharper cheese stands up nicely to the bold bacon and broccoli.
When it comes to pasta shape, ditalini (small tubes) is a favorite because it combines well with the other ingredients. If you can’t find ditalini, elbow macaroni is a good substitute. Cook the pasta to al dente, since it will absorb some mayonnaise while chilling and you don’t want it to become overly soft.
One common issue with pasta and potato salads is drying out after refrigeration. If the salad seems dry the next day, stir in a tablespoon or two of mayonnaise and a splash of pickle juice to restore creaminess and brightness. Keep that trick in mind all summer for reviving any salad that has absorbed its dressing.
For more summer salad ideas, consider recipes that also pair well with grilled meats and outdoor meals: salmon pasta salad, potato salad with bacon, spicy bacon cheddar pasta salad, dill pickle egg salad and other variations that highlight fresh vegetables and bold flavors.
Bacon Broccoli Pasta Salad
Cut broccoli florets into roughly even, bite-sized pieces. Chop bacon finely for even distribution and grate Cheddar fresh for a creamier texture. Choose ditalini or elbows and cook to al dente. Combine the ingredients, chill to let flavors meld, and stir gently before serving. If the salad dries out in the refrigerator, add a little mayonnaise and a splash of pickle juice to refresh it.
This combination of crunchy broccoli, savory bacon and tangy Cheddar in a creamy dressing is a reliable crowd-pleaser—simple to prepare, easy to transport and great served alongside grilled favorites or as the main course on a warm day.
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Easy Bacon Broccoli Pasta Salad
Rebecca Lindamood
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Ingredients
- 1 pound ditalini pasta cooked to al dente according to package directions
- 2 broccoli crowns cut into bite sized florets
- 12 ounces to 1 pound package of bacon cooked to chewy-crisp, finely chopped
- 1 cup shredded Cheddar cheese
- 1 cup mayonnaise
- 1 small red onion peeled and finely chopped
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Instructions
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Combine all ingredients in a mixing bowl. Cover and refrigerate for at least 30 minutes or up to 3 days to allow flavors to meld. Stir gently before serving.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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