Creamy, crunchy, cheesy, and packed with tender chicken, crispy bacon, fresh broccoli, and rotini pasta, this hearty pasta salad is perfect for lunches, meal prep, potlucks, picnics, and family gatherings.
Note: The photo doesn’t provide an exact ingredient list, so the recipe below is a close, practical recreation based on what is visible: rotini pasta, chicken, bacon, broccoli, cheddar cheese, creamy dressing, and dried fruit.
Servings
8–10 servings
Prep & Cooking Time
Prep: 20 minutes
Cook: 15 minutes
Chilling: 30–60 minutes
Total: about 1 hour
Ingredients
Pasta Salad
12 oz (340 g) rotini pasta
2½ cups cooked chicken, diced or shredded
6–8 slices bacon, cooked very crispy and chopped
3 cups fresh broccoli florets, cut into small pieces
1½ cups sharp cheddar cheese, cut into small cubes
½ cup dried cranberries or raisins
¼ cup red onion, finely diced — optional
2–3 tbsp sunflower seeds — optional for extra crunch
2 tbsp fresh parsley, chopped — optional
Creamy Dressing
¾ cup mayonnaise
½ cup sour cream or Greek yogurt
2–3 tbsp honey
1½ tbsp apple cider vinegar
1 tbsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp salt, or to taste
¼ tsp freshly ground black pepper
1–3 tbsp milk, as needed to thin
How to Make It
- Cook the pasta
Bring a large pot of salted water to a boil.
Cook the rotini according to the package directions until al dente. Don’t overcook it—the pasta should retain some bite.
Drain and rinse briefly under cold water. Let it drain thoroughly.
Tip: Toss the cooled pasta with a tiny amount of olive oil if you’re preparing it well ahead of time.
- Prepare the bacon
Cook the bacon until deeply golden and crisp.
Transfer it to paper towels to remove excess grease, then chop or crumble it into bite-sized pieces.
Reserve a little bacon for sprinkling over the top just before serving.
- Prepare the chicken
Use roasted, grilled, baked, or leftover chicken.
Cut it into approximately ½-inch cubes or shred it into small pieces.
For especially flavorful chicken, season it with salt, black pepper, garlic powder, and paprika before cooking.
- Prepare the broccoli
Cut the broccoli into small florets.
For a crunchier salad, add it raw.
For slightly softer broccoli, blanch it in boiling water for about 60–90 seconds and immediately transfer it to ice water. Drain very well.
- Make the dressing
Whisk together:
Mayonnaise + sour cream/Greek yogurt + honey + apple cider vinegar + Dijon + garlic powder + onion powder + salt + pepper.
If the dressing is too thick, whisk in milk 1 tablespoon at a time.
Taste and adjust:
More honey → sweeter
More vinegar → tangier
More Dijon → sharper
More mayonnaise → richer/creamier
6. Combine
In a very large bowl, add:
cooled rotini
chicken
broccoli
cheddar cubes
most of the bacon
dried cranberries
red onion, if using
Pour the dressing over everything.
Gently toss until the pasta and vegetables are evenly coated.
- Chill
Cover and refrigerate for at least 30 minutes, preferably 1 hour.
The flavors become noticeably better as the salad rests.
- Finish and serve
Just before serving, stir the salad again.
If it has absorbed too much dressing, add 1–2 tablespoons mayonnaise, sour cream, or milk and toss.
Top with the reserved crispy bacon, cheddar, and parsley.
Nut & Allergen Information
Does this recipe contain nuts?
The basic recipe contains no tree nuts or peanuts.
However, check the labels of:
mayonnaise
sour cream/Greek yogurt
bacon
cheddar
dried fruit
packaged pasta
Manufacturing facilities sometimes process nuts.
If adding sunflower seeds
Sunflower seeds are seeds, not tree nuts, but people with seed allergies should avoid them.
Major allergens
Depending on the brands used, this recipe may contain:
Milk/dairy: cheddar, sour cream/Greek yogurt
Egg: mayonnaise may contain egg
Mustard: Dijon mustard
Wheat/gluten: regular rotini pasta
For a gluten-free version, use certified gluten-free pasta and verify all packaged ingredients.
For an egg-free version, use an egg-free mayonnaise.
For a dairy-free version, use dairy-free cheese and a dairy-free creamy dressing.
Approximate Nutrition
Per serving, assuming 10 servings:
Calories: ~480–520 kcal
Protein: ~24–28 g
Carbohydrates: ~38–43 g
Fat: ~25–29 g
Saturated fat: ~7–9 g
Fiber: ~3–4 g
Sugar: ~7–10 g
Sodium: ~650–850 mg
These are estimates, not laboratory values. The actual nutrition changes considerably depending on the bacon, mayonnaise, cheese, chicken, and serving size.
Tips for the Best Pasta Salad
Don’t overcook the pasta. Slightly firm pasta holds up much better after chilling.
Cut everything similarly. Small broccoli pieces and cheddar cubes make every forkful more balanced.
Use sharp cheddar. Its stronger flavor means you don’t need as much cheese.
Make it ahead. It’s excellent after several hours in the refrigerator.
Keep some bacon separate. Bacon softens after sitting in the creamy dressing, so adding fresh bacon immediately before serving gives you that extra crunch.
Don’t drown it in dressing initially. Pasta absorbs dressing as it sits. Save a little dressing to refresh the salad before serving.
Recipe Q&A
Can I make this the night before?
Yes. In fact, making it several hours ahead improves the flavor. Reserve some bacon for topping and refresh the dressing before serving if necessary.
How long does it last in the refrigerator?
Store it in an airtight container and use within 3–4 days. Keep it refrigerated at 40°F/4°C or below.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is one of the easiest options and adds plenty of flavor.
Can I use turkey instead of chicken?
Yes. Cooked turkey works very well, especially with bacon and cheddar.
Can I use ranch dressing?
Yes. For an easier variation, replace some or all of the homemade dressing with ranch dressing. A homemade honey-Dijon dressing, however, gives the salad a sweeter, tangier flavor.
Can I make it without bacon?
Yes. Leave it out or substitute roasted chickpeas, sunflower seeds, or toasted pumpkin seeds for crunch.
Can I use frozen broccoli?
You can, but fresh broccoli is preferable for the crisp texture shown in the photo. If using frozen broccoli, thaw and drain it thoroughly first.
Can I use a different cheese?
Definitely. Try:
Colby Jack
Monterey Jack
mild cheddar
smoked cheddar
pepper Jack
Why did my pasta salad become dry?
The pasta absorbs dressing while it sits. Stir in a little reserved dressing, mayonnaise, Greek yogurt, or milk immediately before serving.
Can I make it healthier?
Yes. Try:
Greek yogurt in place of some mayonnaise
turkey bacon instead of regular bacon
whole-wheat or higher-fiber pasta
extra broccoli
reduced-fat cheddar
less dressing
Is this suitable for meal prep?
Yes. Portion it into airtight containers and refrigerate. For maximum crunch, keep bacon separate and add it immediately before eating.
Can I freeze it?
Not recommended. Creamy mayonnaise-based dressings can separate after freezing, while broccoli and pasta can become soft.
Is it served hot or cold?
This is best served cold or slightly chilled.
What goes well with it?
It’s filling enough to serve on its own, but it also pairs nicely with grilled chicken, burgers, sandwiches, grilled vegetables, or barbecue dishes.
Can I add nuts?
Yes, if there are no allergies. Chopped toasted pecans, walnuts, or almonds would add excellent crunch. If serving at a potluck, though, I recommend leaving nuts out and clearly labeling any optional nut toppings to make the dish more allergy-friendly.
Easy Variation
For an especially crunchy, sweet-and-savory version, add:
½ cup diced apple
½ cup dried cranberries
¼ cup toasted sunflower seeds
2 tbsp finely diced red onion
The combination of creamy dressing + salty bacon + sharp cheddar + sweet dried fruit + crunchy broccoli is what makes this salad so addictive.
