Broccoli, Grape and Pasta Salad

By Melissa Nestor - May 30, 2013



You would love this pasta salad! I got this recipe from SouthernLiving and so far has been one of the best pasta salads I've had. Hope you enjoy it as much as I did!! For a vegan swing the bacon can be left out.

Ingredients

1 cup chopped pecans
1/2 (16-oz.) package farfalle
      (bow-tie) pasta
1 lb. fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes halved
8 cooked bacon slices, crumbled

1.  Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5 to 7or until light toasted and fragrant, stirring  halfway through.

2.  Prepare pasta according to package directions.

3.  Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems, and finely chop stems.

4.  Whisk together mayonnaise and next 4 ingredients in a large bowl;   add broccoli, hot cooked pasta, and grapes, and stir to coat.  Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Enjoy!! MN

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