Description
A vibrant and refreshing broccoli pasta salad with a creamy dressing made with apple cider vinegar. This versatile dish combines crisp broccoli, al dente rotini pasta, sweet cranberries, and halal-friendly options like smoked turkey bacon and feta cheese, making it perfect for quick weeknights or potlucks.
Ingredients
4 cups broccoli florets (small pieces)
8 oz rotini or short pasta
1/3 cup red onion (diced)
1/2 cup dried cranberries
1/4 cup sunflower seeds
8 slices halal smoked turkey bacon (cooked & crumbled)
1/2 cup feta cheese (optional)
2 tsp sugar
3 tbsp apple cider vinegar
3/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp salt
1/4 tsp black pepper
Instructions
Whisk together sugar, apple cider vinegar, mayonnaise, sour cream, salt, and pepper in a bowl until smooth.
Boil water in a pot, add rotini pasta, and cook until al dente.
Drain the pasta and rinse under cold water to cool.
In a large mixing bowl, add broccoli florets, diced red onion, dried cranberries, sunflower seeds, halal turkey bacon, and feta cheese (if using).
Pour the dressing over the salad and toss well until evenly coated.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Chill for 2 hours for optimal flavor.
Skip feta cheese or use light feta for reduced sodium.
Add optional proteins like grilled chicken or chickpeas for customization.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling & Tossing
- Cuisine: American