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Creamy Broccoli Pasta Salad
Sweet raisins, crisp broccoli florets, and roasted sunflower nuts meet a creamy ranch dressing in this fast, crunchy side. Using a boxed pasta mix gives you a massive head start, while fresh add-ins make it taste entirely homemade. A splash of tangy cider vinegar cuts right through the rich mayonnaise base, balancing the sweet and savory notes beautifully. It's a reliable crowd-pleaser that travels well to potlucks and barbecues.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 box Betty Crocker™ Suddenly Salad™ ranch & bacon salad mix
- 1 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 4 cups small fresh broccoli florets
- ¼ cup chopped red onion
- ½ cup raisins
- ½ cup sunflower nuts
Instructions
- 1Cook the pasta according to the package directions. Drain and rinse thoroughly under cold water to stop the cooking process and cool the noodles quickly.
- 2Whisk the seasoning packet from the pasta salad mix, mayonnaise, sugar, and cider vinegar together in a large mixing bowl until smooth.
- 3Shake the excess moisture from the cooled pasta. Adding wet pasta will water down your dressing.
- 4Add the pasta, broccoli florets, chopped red onion, raisins, and sunflower nuts to the bowl with the dressing. Toss everything together until evenly coated.
Notes
- Make ahead: You can prepare this salad up to 24 hours in advance. The flavors actually improve as they meld in the fridge.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Swap: If you don't have sunflower nuts, toasted sliced almonds or chopped walnuts work just as well.
