Go Back

Broccoli, Grape, and Pasta Salad

Broccoli grape pasta salad with sweet red grapes and raw broccoli florets tossed in a honey poppy seed dressing. Bow-tie pasta stays al dente and crisp-tender, with a crunchy finish from sunflower seeds.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta salad
  • 12 oz bow tie pasta Cook to al dente, then rinse cold.
  • 3 cup fresh broccoli florets, cut small Keep raw for crunch; cut small for even bites.
  • 1.5 cup red seedless grapes, halved Halve to balance sweetness in every forkful.
  • 6 bacon, cooked and crumbled Use cooked bacon for smoky, salty contrast.
  • 0.5 red onion, finely diced Dice small so it distributes evenly.
  • 0.5 cup sunflower seeds Add after dressing so they stay crunchy.
Honey poppy seed dressing
  • 0.75 cup mayonnaise Use full-fat for a creamy coating.
  • 3 tbsp apple cider vinegar Adds tang and helps dress cling.
  • 3 tbsp honey Sweetens the dressing to highlight grapes.
  • 1 tbsp poppy seeds Distributes nutty crunch through the dressing.
  • 0.5 tsp salt Season the dressing to taste.

Method
 

Cook pasta and cool
  1. Cook the bow tie pasta according to package directions until al dente, then drain.
  2. Rinse the pasta under cold water and cool it completely so it stays firm in the salad.
Make dressing
  1. Whisk the mayonnaise, apple cider vinegar, honey, poppy seeds, and salt until smooth and well combined.
Assemble and chill
  1. Combine the cooled pasta with the raw broccoli florets, halved red grapes, crumbled bacon, and finely diced red onion.
  2. Pour the honey poppy seed dressing over the pasta mixture and toss to coat every piece.
  3. Fold in the sunflower seeds and refrigerate at least 1 hour for the flavors to meld and the dressing to thicken slightly.
Serve
  1. Toss again briefly before serving so the grapes and broccoli are evenly distributed.

Notes

Pro tip: cut the broccoli florets small (bite-size) so they soften slightly in the chill without losing crunch. Refrigerate in a covered container up to 3 days; the salad will keep for best texture within this window. Freezing is not recommended because the grapes and broccoli will soften. For a lighter option, use Greek yogurt–based mayo (or light mayonnaise) to reduce calories while keeping a creamy honey-poppy coating.