What could be better than a sweet and tangy pasta salad? Combining it with a traditional broccoli salad! I grew up eating Southern-style broccoli salad, so I'm just loving the addition of those childhood flavors into a potluck-friendly pasta salad. It's super colorful appearance really draws people in, too. In fact, someone asks me for the recipe below everytime I bring it along!
In addition to a potluck dish, this makes a great side for dinner alongside grilled chicken or steak. I would definitely recommend making a double batch - the leftovers are almost better the next day. We used fusilli pasta because we love the way it looks and clings to the dressing. If you have penne, farfalle, or macaroni in the pantry, feel free to substitute those instead.
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Cooktop Cove
Broccoli grape and pasta salad
8
3 hours 15 minutes
0 minutes
3 hours 15 minutes
8 ounces packaged whole wheat fusilli pasta
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons white wine vinegar
3 tablespoons white sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 pound (about 1 head) broccoli, chopped into small florets
1 1/2 cups seedless red grapes, sliced in half
2 shallots, finely chopped
1/2 cup diced ham
1/2 cup sunflower seeds
Cook the pasta according to the package directions. Once finished cooking, drain the pasta and rinse it under cold, running water until cooled. Set aside.
Meanwhile, in a small bowl, combine the mayonnaise, sour cream, white wine vinegar, sugar, salt, and pepper and whisk until well combined.
In a large bowl, combine the broccoli, pasta, grapes, and shallots. Pour the mayonnaise mixture over the broccoli mix and toss to coat.
Cover and refrigerate the salad for 3 hours.
Just before serving, add the diced ham and sunflower seeds.
