Go Back

Broccoli, Grape, and Pasta Salad

Broccoli salad with grape pasta salad flavors—colorful pasta, bright green broccoli, and purple grapes tossed in a creamy sweet-savory dressing. Blanched broccoli and chilled assembly create a crisp-tender bite with a tangy, lightly sweet finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb pasta shells or rotini
Broccoli
  • 4 cup broccoli florets blanched
Grapes
  • 2 cup red grapes halved
Creamy dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.25 cup sugar
  • 2 tbsp red wine vinegar
  • 0.5 cup red onion finely diced
Toppings
  • 0.5 cup sunflower seeds
  • 6 bacon cooked and crumbled
Seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook the pasta shells or rotini according to package directions until tender. Drain, then rinse with cold water to stop cooking.
Blanch broccoli
  1. Blanch the broccoli florets in boiling water for 2 minutes until bright green and crisp-tender. Plunge into ice water, then drain well.
Make dressing
  1. Whisk mayonnaise, sour cream, sugar, red wine vinegar, salt, and pepper until smooth and evenly combined. Keep whisking until no sugar streaks remain.
Assemble salad
  1. In a large bowl, combine the pasta, broccoli, red grapes, and red onion. Toss gently to distribute the colors evenly.
  2. Pour the dressing over the salad and toss to coat every piece. Continue tossing until the pasta looks lightly glossy.
Chill and finish
  1. Refrigerate the salad for at least 2 hours to let flavors meld and dressing thicken slightly. Cover the bowl so the toppings stay crisp.
  2. Before serving, top with sunflower seeds and crumbled bacon. Add them right before the meal for best crunch.

Notes

For the cleanest texture, rinse both pasta and broccoli thoroughly so the dressing clings without watering out. Refrigerate covered for up to 4 days; freeze is not recommended because the dressing and broccoli texture can soften. For a lighter swap, use light mayonnaise and reduced-fat sour cream to cut calories while keeping the creamy sweet-savory balance.