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Mustard Broccoli Bacon Pasta Salad

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Ingredients

1 (16 ounce) package gemelli pasta
3/4 cup mayonnaise
1/4 cup plain yogurt
1/3 cup honey mustard
2 tablespoons grainy mustard
3 tablespoons lemon juice
1 pound package bacon, crisply cooked and crumbled
1 cup dried cherries
2/3 cup sliced almonds
2 (16 ounce) packages frozen broccoli florets, cooked and drained

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Mustard Broccoli Bacon Pasta Salad

  • Serves 8
  • Easy

About This Recipe

I know you’ve eaten the famous Broccoli Bacon salad; you know, the one with the grapes (or raisins) and sweet creamy dressing? That’s a fabulous salad, but I’ve come up with a great improvement. There’s about 1/2 cup of sugar in that classic salad recipe, and sometimes that feels like too much. So instead, I add honey mustard.

And I add pasta to turn this great combination into a main dish salad. And I like to add dried cherries in place of the grapes; their sweetness and chewiness is perfect with the other ingredients. The dressing is sweet, savory, and sharp; the broccoli is tender and delicious; the dried cherries are chewy and tart; the bacon is crisp and salty; and the almonds are crunchy. This is a salad for the ages!

You can, of course, add other ingredients to this salad. I have added cooked flaked salmon, cubed cooked chicken breast, and some cooked medium shrimp. They are all fabulous in this wonderful recipe. Enjoy every bite.

Steps

1
Done

Bring a large pot of water to a boil. Add some salt and add the pasta. Cook until the pasta is tender, about 9 minutes.

2
Done

While the pasta is cooking, combine the mayonnaise, yogurt, both kinds of mustard, and lemon juice in a large bowl and mix with a wire whisk to blend.

3
Done

Add the bacon, dried cherries, almonds, and broccoli to the salad dressing in the bowl and stir gently to mix.

4
Done

When the pasta is cooked, drain and add to the salad. Mix gently. Cover and refrigerate for 1 to 2 hours to blend flavors before serving.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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