Bacon Broccoli Pasta Salad
This Bacon Broccoli Pasta Salad is one of those recipes you’ll keep coming back to. You roast the broccoli, cook the pasta, crisp the bacon, and that’s pretty much it. The honey Dijon dressing brings everything together with just the right balance of sweet and tangy, without feeling heavy or overdone. It’s filling, flavorful, and holds up really well in the fridge. Perfect for meal prep, quick lunches, or those nights when you want something homemade without spending forever in the kitchen.
Why You’ll Love This Bacon Broccoli Pasta Salad
- It’s filling but doesn’t feel heavy thanks to protein pasta and roasted veggies
- The honey Dijon dressing hits sweet, savory, and tangy in one bite
- Great for meal prep, lunches, or easy potlucks
- Holds up well in the fridge without getting soggy
Recipe Tips
- Let the broccoli cool before mixing so it doesn’t melt the dressing
- Rinse the pasta with cold water to stop cooking and keep it firm
- Add the dressing gradually and toss, you may not need all of it
- Save some bacon to sprinkle on top right before serving for extra crunch
Pasta Salad Variations
- Lighter version: Swap half the mayo for plain Greek yogurt
- Extra protein: Add grilled chicken, rotisserie chicken, or turkey bacon
- More veggies: Toss in roasted red peppers, peas, or red onion
- Spicy kick: Add a pinch of red pepper flakes or a little hot honey
- Dairy-free: Use a dairy-free mayo, everything else already works
Bacon Broccoli Pasta Salad
Ingredients
Equipment
Method
- Cook the pasta: Cook protein pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.
- Roast the broccoli: Preheat oven to 425°F. Toss broccoli with avocado oil, salt, and pepper. Roast for 18–22 minutes until tender with crispy edges. Let cool.
- Cook the bacon: Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels, then chop once cooled.
- Make the dressing: Whisk together mayo, Dijon mustard, honey, vinegar, and black pepper until smooth.
- Assemble the salad: In a large bowl, combine pasta, roasted broccoli, and bacon. Add dressing and toss until evenly coated. Taste and adjust seasoning.
- Chill and serve: Refrigerate for 30 minutes before serving for best flavor.
Notes
- Calories: 420
- Protein: 22g
- Carbohydrates: 34g
- Fat: 24g
- Saturated Fat: 6g
- Fiber: 6g
FAQ: Bacon Broccoli Pasta Salad
Yes. This recipe is great for meal prep and tastes even better after it chills for a few hours.
Stored in an airtight container, it will keep well for 3 to 4 days.
Yes. Rinsing stops the cooking and helps keep the pasta firm for pasta salad.
Absolutely. Any short pasta like rotini, penne, or bowties works well.
You can swap half the mayo for plain Greek yogurt or reduce the dressing slightly.
It’s best served cold or at room temperature after chilling.
Fresh is best for roasting, but frozen can work if fully thawed and dried first.
Thick-cut bacon gives the best texture and flavor, but any bacon will work.
Yes. Roasted red peppers, peas, red onion, or cherry tomatoes are all good options.
Yes. It scales easily and works well for potlucks and gatherings.
Stir in a tablespoon or two of extra dressing before serving.
Definitely. Grilled chicken, rotisserie chicken, or turkey bacon all fit right in.
Check Out These Pasta Recipes:
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- Lemon Chicken Pasta Salad: Bright, fresh, and perfect for warm days with tender chicken and lemon flavor.
- Chicken Caesar Pasta Salad: A creamy Caesar twist on pasta salad with chicken and crisp romaine.