Take your pasta salad game to the next level with my bold and creamy Broccoli Pasta Salad. This easy side dish is loaded with fresh veggies, crispy bacon, and tender pasta—all tossed in a sweet, tangy, and spicy dressing made with my Garlic Jalapeño Rub. It’s everything you want in a summer side: crunchy, creamy, and packed with flavor.

This recipe came from a buddy I met while hunting in Texas. He made it one afternoon, and after the first bite, I knew I had to bring it home. It’s now a go-to at my house for cookouts, potlucks, and backyard hangs.

Easy Broccoli Pasta Salad Recipe | Heath Riles BBQ

This isn’t your basic deli-style pasta salad. The fresh veggies give it a satisfying crunch, the bacon adds that smoky depth, and the pasta soaks up all that bold dressing. Best of all, it gets better the longer it chills, making it ideal for make-ahead meals and gatherings.

The Ingredients

Here’s what you need to build a salad that’s bold, creamy, and anything but ordinary.

Broccoli and cauliflower. These crunchy veggies are the heart of the dish. I used a 12 oz bag of broccoli florets and a 10 oz bag of cauliflower (rainbow or white). Cut them into bite-sized pieces to soak up the flavor.

Pasta. I used 6 oz (half a box) of cooked pasta. Choose a shape like rotini or bowties that holds onto the dressing.

Onion. A small, finely diced onion gives the salad a punch of sharpness and added crunch. Use red, yellow, or white—whatever you’ve got on hand.

Bacon. A full pound of cooked, chopped bacon brings savory, smoky flavor and richness. Don’t skimp here.

Mozzarella cheese. I added 3–4 oz of shredded mozzarella for a mellow, creamy finish that ties the whole salad together.

Mayonnaise. The base of the dressing. I used 1½ cups for a thick, creamy texture.

Apple cider vinegar. About 3 tablespoons of vinegar cut through the richness and bring a little tang.

Sugar. I added ¾ cup of granulated sugar to balance the vinegar and spice.

Heath Riles BBQ Garlic Jalapeño Rub. The secret weapon. Start with ½ tablespoon and go up to a full tablespoon depending on how much heat you like. It adds the perfect garlicky kick.

Kitchen Setup

This recipe’s a breeze, but the right tools make it even easier.

Mixing bowls. Use one for the dressing and one for tossing everything together. Big, deep bowls work best.

Kitchen shears or sharp knife. Shears make quick work of the broccoli and cauliflower. A sharp knife works just as well—just make sure it’s clean and precise.

Measuring tools. Keep things balanced with proper measuring cups and spoons. It’s the difference between “good” and “great.”

Spatula or spoon. A wide spatula helps fold everything together without smashing the ingredients.

Cutting board. For prepping your onion and trimming the veggies.

Gloves (optional). If you’re mixing big batches by hand, food-safe gloves come in handy.

The Process for Making Broccoli Pasta Salad

1. I started by trimming the broccoli and cauliflower into small florets. No big chunks—smaller pieces soak up more flavor.

2. While the veggies were prepped, I cooked the pasta until tender, then drained and let it cool. For the dressing, I whisked together mayo, apple cider vinegar, and sugar until smooth, then added my Garlic Jalapeño Rub to taste.

3. Next, I tossed the veggies and pasta together in a large bowl with about half the dressing. Once that was coated, I folded in the chopped onion and cooked bacon. Then I added the rest of the dressing and gave it a final mix.

4. To finish it off, I stirred in a few ounces of shredded mozzarella cheese and let the salad chill in the fridge.

The Results

This salad is everything a side dish should be—bold, colorful, and balanced. You get crunch from the veggies, richness from the bacon, and just enough heat to keep things interesting. It’s creamy without being heavy, and perfect for feeding a hungry crowd.

Serving Suggestions

This Broccoli Pasta Salad shines as a chilled side and pairs perfectly with just about anything off the pit. Here are a few of my favorite recipes to serve it with:

• Pulled Pork – A classic low-and-slow BBQ staple that’s full of smoky flavor and perfect on a bun.
  

• Smoked Chicken Halves – Juicy, smoky, and topped with a tangy Alabama White Sauce.
  

• Maple Bourbon Ribs – Tender ribs glazed with a sweet, sticky maple bourbon sauce.
  

• Pitstyle BBQ Baked Beans – Smoky, rich beans cooked low and slow, perfect for rounding out your plate.

It also works great for lunches, tailgates, or meal prep.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. If you’re making it ahead, you can wait to add the cheese and the last bit of dressing until just before serving to keep things fresh.

Final Thoughts

This Broccoli Pasta Salad is quick to prep, easy to customize, and guaranteed to be a crowd-pleaser. Add it to your next BBQ spread and watch it disappear. Let me know what you think—and don’t forget to tag us when you make it!

Equipment and Tools

Large mixing bowls, Kitchen shears or sharp knife, Measuring cups and spoons, Spatula, Cutting board, Aluminum Pan, Gloves