The Only Pasta Salad You Need This Summer

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Look, I’m not saying store-bought pasta salad is a crime, but it’s definitely a tragedy. It’s always dry, weirdly sweet, and costs way too much at the deli counter. I’ve been making this creamy bacon broccoli pasta salad for every June BBQ since 2023, and it never fails. It’s got that smoky crunch from the bacon, a tang from the dressing, and enough broccoli to make you feel like you’re doing something healthy. Plus, it’s super cheap to pull together for a crowd. Trust me, you need this.

The Grocery Haul

You don’t need fancy ingredients here. I usually hit up Costco for the bacon because I go through so much of it, and Trader Joe’s for the pasta and mayo. For the noodles, go with a rotini or farfalle—they hold the dressing way better than penne. You’ll need about 1lb of pasta, 8 slices of thick-cut bacon, and two big heads of fresh broccoli. Don’t buy the pre-cut bags if you can help it; the stems are usually woody and gross. Get the fresh heads and chop them small. It takes five extra minutes, but the texture is a million times better. Seriously, don’t be lazy here. It matters.

Why the dressing matters

I use Hellmann’s real mayo as the base. Mix it with a splash of apple cider vinegar, a teaspoon of sugar, and a generous amount of Diamond Crystal kosher salt. If you use table salt, cut the amount in half or it’ll be a salt lick. I add a little cracked black pepper and a tiny bit of garlic powder, but keep it simple.

Cooking the Bacon Correctly

Real talk: if your bacon is chewy, the whole salad is ruined. You want that stuff crispy. I bake mine in the oven at 400°F for about 18 minutes on a foil-lined sheet. It’s so much easier than standing over a stove getting popped by hot grease. Once it’s done, drain it on paper towels and chop it into bite-sized pieces. I like mine a little chunky so you actually get a crunch in every bite. Don’t skimp on the bacon—if you think you have enough, add two more strips. You’ll thank me later when you’re fighting your friends for the last scoop.

The blanching trick

Drop your chopped broccoli into boiling water for exactly 60 seconds, then immediately dump it into an ice bath. This keeps it bright green and crisp-tender instead of mushy. If you skip this, your salad will look like a sad, brownish mess by the time you serve it.

Assembling the Magic

Once your pasta is cooked, drained, and cooled, toss it into a massive bowl. Add the broccoli, the bacon, and half a cup of diced red onion if you’re feeling spicy. Pour the dressing over the top and mix it like you mean it. I usually let this sit in the fridge for at least two hours before serving. The pasta absorbs all that creamy goodness while it chills, which is why this is the perfect make-ahead dish. If you serve it immediately, it tastes like cold noodles with sauce on them. Wait the two hours. Patience is a virtue, especially when it comes to pasta salad.

Fixing a dry salad

If you pull it out of the fridge and it looks dry, just add a splash of milk or another tablespoon of mayo. Pasta acts like a sponge, so it happens. Just stir it well and you’re good to go.

Cost and Servings

This recipe makes enough to feed about 8-10 people, depending on how hungry they are. If you’re shopping at Walmart, you can easily pull this off for under $15. That’s like $1.50 per serving, which is way cheaper than anything you’ll find in a plastic tub at the store. It stores well for up to three days, though the bacon won’t stay as crispy after day two. I honestly eat the leftovers for lunch all week. It’s a total lifesaver when it’s 90 degrees outside and the last thing you want to do is turn on the oven.

Adding protein

Want to make this a full meal? Throw in a cup of shredded rotisserie chicken. It turns this side dish into a legit dinner that doesn’t feel like you’re eating heavy, hot food in the summer heat.

⭐ Pro Tips

• Use Diamond Crystal kosher salt instead of Morton’s; it’s less dense and way harder to accidentally oversalt your food.
• Buy a 3lb pack of bacon at Costco for about $13; it’s cheaper per ounce and you’ll have extra for breakfast.
• Don’t overcook your pasta! Take it out 60 seconds before the box says. It’ll firm up in the fridge and won’t turn into paste.

Frequently Asked Questions

Final Thoughts

Look, I’ve tried a dozen variations of this salad, but this simple version is the one that gets requested every single time I host a get-together. It’s fast, it’s cheap, and it’s always the first thing gone at the picnic table. Stop overthinking your side dishes and just make this. Once you try it, you’ll never go back to that store-bought junk. Let me know how it turns out in the comments!