Creamy Broccoli Pasta Salad (With Bacon & Cheddar) Everyone Will Love

ByDonna Garrison

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Looking for a quick, flavorful dinner or side that even your kids might eat? This creamy broccoli pasta salad is the easy weeknight hero you didn’t know you needed. It blends crispy bacon, salty cheddar, and the sweet – sour punch of cranberries & mayo dressing. It’s also a potluck, BBQ & Thanksgiving side favorite that’s perfect for next-day lunches.

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Delicious Broccoli Cheddar Pasta Salad With Bacon

Close-up of a creamy broccoli pasta salad featuring rotini noodles, fresh broccoli florets, shredded cheddar cheese, bacon bits, and dried cranberries, all coated in a thick, white mayo dressing.

I first threw this together on a hectic Wednesday when all I had was a box of rotini, a head of broccoli, and some random fridge leftovers.

The kids ate around the broccoli at first (of course), but I noticed something shocking, my youngest actually asked for more the next day, especially once the flavors had melded. I call that a solid mom win.

Did it happen ever again? Surprisingly yes.

But best of all? I love that this creamy cold pasta salad can be made ahead of time and requires only 15 minutes of hands-on prep. Ideal for busy parents trying to juggle dinner between soccer / dance / oboe practice, life and bedtimes.

We’ve taken this on camping trips, brought it to BBQs, used it as a Thanksgiving dinner side dish, and served it for quiet lunches at home. My partner usually “forgets” where I’ve hidden the leftovers (top shelf behind the almond milk, obviously).

Trust me, if you want a cold pasta salad that everyone will rave about, this is the one. It’s one of our go-to easy pasta salad recipes all year round.

Bowl of creamy Broccoli pasta sslad with Rotini Pasta, fresh broccoli, bacon bits, dried cranberries and cheddar cheese.

⭐️ Also check out these easy Zesty Italian Pasta Salad, and Strawberry Arugula Salad ideas.

Why You’ll Love This Loaded Broccoli Salad

  • Minimal prep: Chop, stir, chill. That’s it.
  • Loaded with texture: Creamy, crunchy, chewy, and crispy in every bite.
  • Perfect for planning ahead: It tastes even better after a few hours in the fridge, or even overnight.
  • Great for a crowd: Perfect for potlucks, picnics, family reunions, or just easy weekday dinners & meal prep.
  • Kid-approved: Bacon, cheese and pasta make the broccoli way more fun and tempting for kids.
Overhead view of a loaded broccoli pasta salad in a white bowl, packed with rotini pasta, fresh broccoli florets, bacon bits, shredded cheese, dried cranberries, and chunks of chicken, all mixed in a creamy dressing.

Broccoli Pasta Salad Ingredients

A photo of ingredients for broccoli pasta salad, each labeled: rotini pasta, broccoli, bacon bits, shredded cheddar cheese, dried cranberries, chopped walnuts, mayonnaise, red onion, white sugar, white vinegar, and salt and pepper in small bowls.

For the Salad:

  • 1 box rotini pasta noodles
  • 4 cups broccoli, chopped into small, bite-sized florets
  • 1 cup cooked bacon pieces (or bacon bits)
  • 1 cup shredded cheddar cheese
  • ½ cup red onion, finely chopped (optional for kid-friendliness)
  • ½ cup dried cranberries
  • ½ cup chopped walnuts (or roasted sunflower seeds for a nut-free option)

For the Dressing:

  • 2 cups mayonnaise
  • ¼ to ½ cup sugar (adjust for your sweetness preference)
  • ¼ cup white vinegar
  • 1 tsp salt
  • 1 tsp pepper

You will also need the following tools to make this recipe:

Measuring cups and spoons, cutting board, sharp knife, large pot, colander, medium bowl, spoon, large bowl, silicone spoon.

RECIPE TIP: To make it more kid-friendly I’ll often skip the red onion, blanch the broccoli, and substitute roasted salted sunflower seeds for the walnuts.

SUBSTITUTIONS & ADDITIONS: For extra flavor, I also like to add some finely chopped garlic (1-2 cloves) or garlic powder (1/2 to 1 tsp) to the dressing. To change up the flavor profile I’ll use apple cider vinegar & maple syrup or honey instead of white vinegar and sugar (start with the lesser amount of sweetner & adjust to taste). I’ve also swapped out the dried cranberries for fresh apple chunks. Just play around with ingredients you know you or your kids will like. It’s a very forgiving recipe.

⭐️ Also try this Greek Orzo Salad for another delicious pasta salad side dish idea.

Spoonful of creamy broccoli salad with bacon lifted from a bowl, showing rotini noodles, fresh broccoli florets, shredded cheddar cheese, dried cranberries, and bacon bits coated in a rich, pepper-speckled dressing.

How to Make Bacon Broccoli Pasta Salad

1. Cook the Pasta

Overhead view of a pot filled with uncooked rotini pasta submerged in water, resting on a white marble countertop, ready to be boiled.
Overhead view of cooked rotini pasta in a large clear glass mixing bowl, placed on a white marble surface. The pasta is drained and ready for salad preparation.

Fill a large pot halfway with water, add the rotini, and cook according to package directions until al dente (usualluy 8-10 minutes). Drain, rinse with cold water, and transfer to a large bowl.

2. Prep the Veggies

Diced red onions for pasta salad on a white plastic cutting board next to a small paring knife with a black handle, all set on a light marble countertop.
Bowl of fresh, chopped broccoli florets on a marble countertop, surrounded by other ingredients like bacon bits, rotini pasta, mayonnaise, and walnuts, prepared for a cold pasta salad.

While the pasta cooks, chop the broccoli and red onion. For picky eaters, I recommend blanching the broccoli for 1 to 2 minutes, to soften it slightly while keeping the color and crunch.

3. Make the Dressing

Bowl containing ingredients for a creamy dressing, including mayonnaise, white sugar, black pepper, and white vinegar, set on a marble countertop before mixing
Creamy mayonnaise and vinegar dressing mixed in a white bowl with a teal spoon, speckled with black pepper, ready to be used for pasta salad.

In a medium bowl, whisk together the mayonnaise, sugar, white vinegar, salt, and pepper until smooth. Adjust to your taste.

4. Combine It All

Glass mixing bowl containing cooked rotini pasta partially covered with a creamy mayonnaise-based dressing, ready to be mixed together for pasta salad.
Overhead view of a large glass bowl filled with individual piles of salad ingredients: shredded cheddar cheese, diced red onion, dried cranberries, chopped walnuts, fresh broccoli florets, and crispy bacon bits, ready to be mixed into a broccoli pasta salad.
Glass bowl filled with fully mixed broccoli pasta salad, featuring rotini pasta, broccoli florets, red onion, cheddar cheese, dried cranberries, bacon bits, and chopped walnuts coated in a creamy dressing.

Pour the dressing over cooled pasta and toss to coat evenly. Fold in the broccoli, bacon, cheese, cranberries, onion, and walnuts. Mix gently until well combined.

5. Chill & Serve

Large white bowl filled with cold creamy broccoli pasta salad, made with rotini pasta, broccoli florets, shredded cheddar, bacon bits, dried cranberries, and chunks of chicken, all coated in a thick, peppery dressing.

Refrigerate for at least 1 hour before serving to let the flavors blend.

This step is key! I once skipped the chilling time before a BBQ as I was running behind, and it just didn’t taste the same.

Enjoy this as a fun side for an quick summer family dinner, or as a BBQ or potluck appetizer. We’ve even taken this dish on camping trips.

It’s so versatile all year round for those pasta salad cravings.

Storage Tips: Keeps in the fridge up to 4 days in an airtight container. Give it a quick stir and refresh with a spoonful of mayo or splash of vinegar if it seems dry. This salad is not freezer-friendly.

Close-up side view of a creamy broccoli pasta salad in a white bowl, showcasing rotini pasta, fresh broccoli, bacon bits, dried cranberries, cheddar cheese, and chicken pieces, all coated in a rich mayonnaise-based dressing.

Tips & Variations from a Busy Kitchen

  • Lighten it up: Sub half the mayo with Greek yogurt.

  • Make it vegetarian: Skip the bacon or use smoky tempeh or smoked tofu pieces.

  • Go nut-free: Swap walnuts for roasted sunflower or pumpkin seeds.

  • Switch the pasta: Bowtie or penne pasta work great too.

  • Prep ahead: Make it the night before for even more flavor (and less work at dinnertime).

Final Thoughts

This creamy pasta salad has become one of those staples I always come back to, as it’s reliable, customizable, and genuinely enjoyable whether it’s 90° out or snowing.

It holds up in lunchboxes, wins over potluck crowds, and yes, even manages to sneak some broccoli into a kids diet.

If you’re looking for an easy, cold pasta salad recipe that actually gets eaten, this is it. Busy parents, this one’s made with you in mind.

Overhead view of a loaded broccoli pasta salad in a white bowl, packed with rotini pasta, fresh broccoli florets, bacon bits, shredded cheese, dried cranberries, and chunks of chicken, all mixed in a creamy dressing.

Creamy Broccoli Pasta Salad (With Bacon & Cheddar)

Yield: 12
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 1 hour
Total Time: 1 hour 23 minutes

Looking for a quick, flavorful dinner or side that even your kids might eat? This creamy broccoli pasta salad is the easy weeknight hero you didn’t know you needed. It blends crispy bacon, salty cheddar, and the sweet - sour punch of cranberries & mayo dressing. It’s also a potluck & BBQ favorite that’s perfect for next-day lunches.

Ingredients

Salad Ingredients

  • 1 box rotini pasta noodles
  • 4 cups broccoli, chopped into small, bite-sized florets
  • 1 cup cooked bacon pieces (or bacon bits)
  • 1 cup shredded cheddar cheese
  • ½ cup red onion, finely chopped
  • ½ cup dried cranberries
  • ½ cup chopped walnuts

Dressing Ingredients

  • 2 cups mayonnaise
  • ¼ to ½ cup sugar (depending on how sweet you like your dressing)
  • ¼ cup white vinegar
  • 1 tsp salt
  • 1 tsp pepper

Instructions

1. Cook the pasta

Fill a large pot halfway with water, add the rotini, and cook according to package directions until al dente (usualluy 8-10 minutes). Drain, rinse with cold water, and transfer to a large bowl.

2. Prep the Veggies

While the pasta cooks, chop the broccoli and red onion. For picky eaters, I recommend blanching the broccoli for 1 to 2 minutes, to soften it slightly while keeping the color and crunch.

3. Make the dressing

In a medium bowl, whisk together the mayonnaise, sugar, white vinegar, salt, and pepper until smooth. Adjust to your taste.

4. Combine It All

Pour the dressing over cooled pasta and toss to coat evenly. Fold in the broccoli, bacon, cheese, cranberries, onion, and walnuts. Mix gently until well combined.

5. Chill & Serve

Cover and refrigerate for at least 1 hour before serving to let the flavors blend.

Storage Tips: Keeps in the fridge up to 4 days in an airtight container. Give it a quick stir and refresh with a spoonful of mayo or splash of vinegar if it seems dry. This salad is not freezer-friendly.

Notes

TIPS & VARIATIONS:

  • Tools needed for this recipe: Measuring cups and spoons, cutting board, sharp knife, large pot, colander, medium bowl, spoon, large bowl, silicone spoon.
  • Lighten it up: Sub half the mayo with Greek yogurt.
  • Make it vegetarian: Skip the bacon or use smoky tempeh or smoked tofu pieces.
  • Go nut-free: Swap walnuts for roasted sunflower or pumpkin seeds.
  • Switch the pasta: Bowtie or penne pasta work great too.
  • Prep ahead: Make it the night before for even more flavor (and less work at dinnertime).
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 37gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 31mgSodium: 623mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.

© Donna Garrison
Cuisine: Salad / Category: Salads & Sides Recipes

Donna Garrison is the founder of Packed for Life, an ever curious traveler with a passion for making memories with her family through food and travel. With a unique perspective on travelling on a budget gathered over 40+ years, 23 countries and 5 continents she gives families the tools & resources they need to experience the joys of travelling more for less through practical solutions. She helps over 20,000 families a month, make delicious easy recipes, and plan & take the family travel, camping and road trip adventures of their dreams in Canada, the USA and around the world.
Contact her at: Donna [at] packedforlife.com

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