This pasta salad packs big punches of flavor: creamy, savory blue cheese, salty bacon, plus broccoli florets and green onion.
To my tastes, 1 teaspoon kosher salt in the dressing was the perfect amount for a well-seasoned, but not overly salty pasta salad. However, because seasoning is subjective, and because the pasta salad includes blue cheese and bacon which are also salty, you may wish to start with less salt in the dressing than called for. Then, taste the salad after mixing and sprinkle more in if needed.
If the pasta is ready before all of the remaining steps are finished, drain the pasta, rinse it well under cold water, and set it aside until ready to use.
This salad tastes the best when eaten the day it is made. However, any leftovers can be stored in the fridge, tightly covered, and will last for 3 - 4 days.
Keywords: blue cheese pasta salad, pasta salad, bacon pasta salad
Find it online: https://nibbleanddine.com/bacon-blue-cheese-pasta-salad/