Broccoli Turkey Bacon Pasta Salad
A delicious and healthy pasta salad featuring broccoli, turkey bacon, and a tangy dressing, perfect for potlucks and cold dinners.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet for cooking bacon
- 1 large bowl for mixing salad
Ingredients
Salad Ingredients
- 3 cups broccoli florets blanched
- 8 oz ditalini pasta cooked and cooled
- 6 slices turkey bacon cooked and chopped
- 1 cup cherry tomatoes halved
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Bring a pot of water to a boil, add broccoli florets, and cook for 2 minutes. Transfer to an ice bath to cool immediately.
- In a skillet, cook turkey bacon over medium heat until crispy. Remove and chop into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, combine cooked pasta, broccoli, chopped bacon, and cherry tomatoes.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Refrigerate the salad for at least 1 hour to allow flavors to meld.
- Serve the salad cold, garnished with extra fresh herbs if desired.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Ensure the pasta is well-drained and cooled before mixing. Ingredient Substitutions: Use whole wheat pasta for added fiber. How to Serve: Best served chilled with a sprinkle of fresh herbs. Storage & Freshness: Keep in the refrigerator and consume within three days. Make-Ahead Tips: Prepare the salad a day in advance to enhance flavors.