This bacon and blue cheese pasta salad packs a punch with bold flavors, featuring crispy bacon and tangy blue cheese, all tossed in a rich, creamy dressing. With the added crunch of broccoli and the freshness of green onions, this salad is sure to be a crowd-pleaser at any backyard barbecue or cookout!
INGREDIENTS
- 1 pound dried pasta (medium-sized shapes like rotini, fusilli, or bow ties)
- 2 cups small broccoli florets
- 4 green onions
- 12 ounces bacon
- 10 ounces blue cheese, crumbled
For the Dressing:
- ¾ cup mayonnaise
- ¾ cup ranch or blue cheese dressing
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
INSTRUCTIONS
Prep the Ingredients: Bring a large pot of water to a boil. While waiting for the water to heat and as the pasta cooks, prepare the remaining ingredients:
- Cook the bacon (pan-fry, bake, or use your preferred method). Once cooked, drain it on paper towels, then chop it into small pieces. Set aside.
- Chop the broccoli into small florets and slice the green onions thinly. Set aside.
- In a small bowl, whisk together the dressing ingredients until smooth. Set aside.
Cook the Pasta and Broccoli: Once the water is boiling, add a pinch of salt, then stir in the pasta. Cook according to the package instructions. During the last minute of cooking, add the broccoli florets to the pot.
Drain the pasta and broccoli and rinse well under cold water. Shake off excess moisture.
Assemble the Salad: In a large bowl, combine the drained pasta and broccoli. Add the bacon, green onion, and most of the dressing, saving a bit of bacon and green onion for garnish. Stir to mix.
Gently fold in the crumbled blue cheese, saving about ¼ cup for topping. Taste the salad and adjust seasoning with additional salt and pepper if needed.
Garnish and Serve: Top the salad with the reserved bacon, green onion, and blue cheese. Serve immediately, or cover and refrigerate for 1-2 hours for best results.
Notes:
- The recipe calls for 1 teaspoon of kosher salt in the dressing, which balances the flavors well. However, since the salad includes bacon and blue cheese (both salty), you might want to start with less salt and adjust to taste.
- If the pasta is ready before the other steps, rinse it under cold water and set it aside until you’re ready to mix.
- This salad is best enjoyed on the same day, but leftovers can be stored in the fridge for 3-4 days when tightly covered.
