Bacon Broccoli Pasta Salad

Step 1 -In a large skillet over medium-high heat, add the bacon and cook until crispy.

Step 2 -Transfer the cooked bacon to a paper-towel-lined plate and reserve the drippings in the skillet.

Step 3 -When it is cool enough to handle, crumble the bacon and set it aside.

Step 4 -Add the shallot and the garlic to the reserved bacon drippings and cook until translucent and soft, about 3-5 minutes.

Step 5 -Turn off the stovetop heat and add the brown sugar, the orange juice, the balsamic vinegar, the mustard, the olive oil, the salt, and the black pepper and whisk vigorously to combine.

Step 6 -Taste the vinaigrette and adjust the salt and the pepper if needed.

Step 7 -In a large pot of salted, boiling water, cook the rotini to al dente, according to the package directions.

Step 8 -Drain the rotini and rinse with cold water.

Step 9 -Drain the rotini well and transfer it to a bowl with a lid.

Step 10 -Add the broccoli, the cheese, the sunflower seeds, the crumbled bacon, and the bacon vinaigrette to the rotini and toss to coat.

Step 11 -Cover and refrigerate for 1 hour or serve warm.