Recipe Background
Bacon Broccoli Pasta Salad is both crunchy and tangy, perfect for lunchboxes.
The first time I made this Bacon Broccoli Pasta Salad was during a memorable lunchbox swap in grade school. Back then, trading lunches was a highly strategic and competitive affair, with each bite needing to pack a punch. On that particular day, armed with my trusty insulated bag, I triumphantly revealed a container full of this colorful delight. The tangy balsamic vinaigrette mingled perfectly with the sweet notes of brown sugar and orange juice, an unexpected revelation to the taste buds of my peers. Even as a kid, I loved how the broccoli stayed crisp, a sprightly crunch amidst the chewy pasta.
Thinking back, it's no surprise this dish became a lunchtime legend. Preparing this salad is now second nature, but the childlike glee as those fragrant shallots sauté in bacon drippings never gets old. Here's a little tip: whisk the dressing immediately after turning off the heat, making sure the mustard fully disperses for an emulsion that clings beautifully to each noodle. And though it can be savored warm, letting it rest in the fridge allows flavors to cozy up even more.
These days, when my kids eagerly pack their lunches, they always demand a batch of 'mom's famous swap salad.' Watching them relive that thrill I once knew warms my heart. I smile every time I add a handful of roasted sunflower seeds—the secret touch I discovered long ago to elevate this dish's playful crunch. The joy of giving, trading, and cherishing those meals transcends generations, shaking up every ordinary lunchbox one bowl at a time.
Ingredients
For the bacon vinaigrette:
- 4 slices bacon
- 1 shallot minced
- 1 tablespoon garlic minced
- 4 tablespoons brown sugar
- 6 tablespoons orange juice
- 5 tablespoons balsamic vinegar
- 3 1/2 tablespoons coarse grain mustard
- 1/3 cup olive oil
- salt to taste
- black pepper to taste
For the pasta salad:
- 1 (12-ounce) package rotini pasta
- 3 cups broccoli chopped
- 1 cup cheddar cheese cubed
- 1/2 cup sunflower seeds roasted
Directions
- In a large skillet over medium-high heat, add the bacon and cook until crispy.
- Transfer the cooked bacon to a paper-towel-lined plate and reserve the drippings in the skillet.
- When it is cool enough to handle, crumble the bacon and set it aside.
- Add the shallot and the garlic to the reserved bacon drippings and cook until translucent and soft, about 3-5 minutes.
- Turn off the stovetop heat and add the brown sugar, the orange juice, the balsamic vinegar, the mustard, the olive oil, the salt, and the black pepper and whisk vigorously to combine.
- Taste the vinaigrette and adjust the salt and the pepper if needed.
- In a large pot of salted, boiling water, cook the rotini to al dente, according to the package directions.
- Drain the rotini and rinse with cold water.
- Drain the rotini well and transfer it to a bowl with a lid.
- Add the broccoli, the cheese, the sunflower seeds, the crumbled bacon, and the bacon vinaigrette to the rotini and toss to coat.
- Cover and refrigerate for 1 hour or serve warm.
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