Ingredients
- 8 ounces short pasta
- 4 cups raw broccoli florets cut into small pieces
- 8 slices bacon cooked and chopped into pieces
- 1/2 red onion diced
- 1/2 cup cheddar cheese cut into cubes
- 1/2 cup dried craisins
- 1/3 cup pepitas
- 1/2 cup shredded carrots
For the dressing
- 1 1/4 cup plain Greek yogurt
- 1/2 cup sour cream
- 2 tbsp apple cider vinegar
- 1 1/2 tsp salt- more to taste
- 1 tsp pepper- more to taste
- 2 tsp sugar
Method
- Cook the pasta: Boil the pasta in salted water according to the package directions. Drain and rinse under cold water to cool it down.
- While the pasta cooks, prep the rest: Cut the broccoli into small bite-sized florets. Cook and chop the bacon. Dice the red onion. Cut the cheese into cubes
- In a large mixing bowl, combine the cooked pasta, broccoli, red onion, bacon, cheddar cheese, shredded carrots, pepitas, and craisins.
- Make the dressing: In a separate small bowl, whisk together the Greek yogurt, sour cream, apple cider vinegar, salt, pepper and sugar.
- Pour the dressing over the pasta salad and mix everything well. Refrigerate until ready to serve—this salad tastes even better after it chills a bit!
- Store any leftovers in an airtight container in the fridge for up to 3 days.