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Flavorful Broccoli Bacon Cheddar Pasta Salad with Easy Honey Mustard Vinaigrette

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A quick and easy pasta salad combining tender pasta, crisp broccoli, smoky bacon, sharp cheddar, and a tangy honey mustard vinaigrette. Perfect for potlucks, picnics, or a comforting lunch.

Ingredients

Scale
  • 12 ounces penne or farfalle pasta
  • 3 cups fresh broccoli florets
  • 6 slices thick-cut bacon, cooked crispy and chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup finely diced red onion
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Salt and freshly ground black pepper, to taste
  • Optional: cherry tomatoes halved
  • Optional: toasted sunflower seeds
  • Optional: fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of penne or farfalle pasta and cook according to package instructions until al dente, about 10–12 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water. Set aside.
  2. In the same boiling water, add 3 cups fresh broccoli florets. Cook for 2 minutes until bright green and slightly tender. Transfer immediately to a bowl of ice water to stop cooking and preserve color and crunch. Drain well and pat dry.
  3. While pasta cooks, heat a large skillet over medium heat. Add 6 slices thick-cut bacon and fry until crispy, about 6–8 minutes, turning occasionally. Transfer bacon to paper towel-lined plate to drain excess fat, then chop into bite-sized pieces.
  4. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey. Season with salt and freshly ground black pepper to taste. Whisk until smooth and emulsified.
  5. In a large mixing bowl, combine cooked pasta, blanched broccoli, chopped bacon, 1 cup shredded sharp cheddar cheese, and 1/4 cup finely diced red onion. Pour the honey mustard vinaigrette over the salad while broccoli is still slightly warm. Toss gently but thoroughly to combine.
  6. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Give it a final gentle toss before plating. Optionally, garnish with cherry tomatoes, toasted sunflower seeds, or fresh parsley.

Notes

Toss broccoli with vinaigrette while still warm to absorb flavors better. Soak diced red onion in cold water for 10 minutes to reduce sharpness if desired. Bacon can be baked as an alternative to frying. Chill salad at least 30 minutes before serving for best flavor. Refresh bacon crispness by toasting before serving if stored.

Nutrition

Keywords: broccoli pasta salad, bacon cheddar pasta salad, honey mustard vinaigrette, easy pasta salad, potluck salad, picnic salad

Find it online: https://bakebelle.com/flavorful-broccoli-bacon-cheddar-pasta-salad-recipe-easy-honey-mustard-vinaigrette/