Broccoli, Grape, and Pasta Salad

This is a pasta salad that is crunchy and full of healthy goodness. I love broccoli, but I think even a broccoli skeptic might become a convert when the broccoli is tossed with all the red grapes, pasta, toasted pecans, bacon, and tangy dressing in this salad.

Original recipe source: Southern Living

Print Recipe

Broccoli, Grape, and Pasta Salad

1 cup chopped pecans, toasted

1/2 (16 ounce) package farfalle (bow-tie) pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 bacon slices, cooked and crumbled

Preheat oven to 350 degrees F. Arrange pecans in a single layer on a shallow pan. Bake for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Set aside.

Prepare pasta al dente according to package directions. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces.

To make the dressing - Combine mayonnaise, sugar, onion, vinegar, and salt in a large bowl; whisk together. Add broccoli, hot cooked pasta, and grapes; stir to coat. Cover and chill 3 hours. Just before serving, stir bacon and pecans into the salad.

The dressing is made from mayonnaise, red wine vinegar, diced red onion, sugar, and salt.

Combine the broccoli, pasta, and grapes with the dressing mixture, then chill for 3 hours.

Just before serving, stir in the bacon and toasted pecans. Delicious!



This recipe was shared with:
Miz Helen's Full Plate Thursday
NY Melrose Family Whimsy Wednesday
Melt in Your Mouth Monday
Mop it Up Monday
The Better Baker Weekend Potluck
My Turn Freedom Fridays
Petals to Picots Friday Link Party
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it Up Thursday

This is a pasta salad that is crunchy and full of healthy goodness. I love broccoli, but I think even a broccoli skeptic might become a convert when the broccoli is tossed with all the red grapes, pasta, toasted pecans, bacon, and tangy dressing in this salad.

Original recipe source: Southern Living

Print Recipe

Broccoli, Grape, and Pasta Salad

1 cup chopped pecans, toasted

1/2 (16 ounce) package farfalle (bow-tie) pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 bacon slices, cooked and crumbled

Preheat oven to 350 degrees F. Arrange pecans in a single layer on a shallow pan. Bake for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Set aside.

Prepare pasta al dente according to package directions. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces.

To make the dressing - Combine mayonnaise, sugar, onion, vinegar, and salt in a large bowl; whisk together. Add broccoli, hot cooked pasta, and grapes; stir to coat. Cover and chill 3 hours. Just before serving, stir bacon and pecans into the salad.

The dressing is made from mayonnaise, red wine vinegar, diced red onion, sugar, and salt.

Combine the broccoli, pasta, and grapes with the dressing mixture, then chill for 3 hours.

Just before serving, stir in the bacon and toasted pecans. Delicious!



This recipe was shared with:
Miz Helen's Full Plate Thursday
NY Melrose Family Whimsy Wednesday
Melt in Your Mouth Monday
Mop it Up Monday
The Better Baker Weekend Potluck
My Turn Freedom Fridays
Petals to Picots Friday Link Party
Not Your Ordinary Recipes Foodie Friday
These Peas Taste Funny Link it Up Thursday