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Mustard Broccoli Bacon Pasta Salad

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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.



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.


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.


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


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 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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