Ingredients
Equipment
Method
Cook the pasta
- Bring a large pot of salted water to a boil and cook tri-color rotini pasta according to package directions. Drain and rinse with cold water until cool to the touch, with the pasta no longer steaming.
Blanch the vegetables
- Add broccoli florets and cauliflower florets to boiling water and blanch for 2 minutes. Plunge into ice water to stop cooking, then drain well so the florets look bright and crisp-tender.
Make the dressing
- Whisk mayonnaise, sugar, red wine vinegar, Parmesan cheese, salt, and pepper until smooth and glossy. Stop when the sugar is fully dissolved and the mixture looks evenly combined.
Assemble and chill
- Combine tri-color rotini pasta, broccoli florets, cauliflower florets, bacon slices, and red onion in a large bowl. Toss briefly so the bacon and onion are distributed throughout the pasta.
- Pour the sweet-tangy dressing over the salad and toss to coat all the pasta and vegetables. Keep mixing until everything appears lightly and evenly covered.
- Cover and refrigerate the pasta salad for at least 2 hours before serving. Chill until cold throughout and the flavors taste set, with the salad looking thicker from the dressing.
Notes
For the best texture, rinse the pasta with cold water to prevent it from clumping, and blanch the broccoli and cauliflower until bright green with a crisp-tender bite. Refrigerate in an airtight container for up to 4 days; freezer is not recommended. For a lighter version, replace half the mayonnaise with plain Greek yogurt while keeping the sugar and vinegar the same for the classic sweet-tangy balance.