As I was cutting up the broccoli I thought, "I'm never going to make this again" because cutting the broccoli into small pieces is a bit of a pain. The little round ends of the florets get under your fingernails and make a bit of a mess rolling off the cutting board and all over the counter. But when I tasted the finished product I changed my mind. This is really yummy! I'm definitely going to make it again. I did make a couple of changes. I used lite mayo and omitted the bacon as I don't use bacon and didn't want to buy a whole package for just a few slices.
Broccoli, Grape, and Pasta Salad
If you're a broccoli salad fan, you'll love the combination of these colorful ingredients. Cook the pasta al dente so it's firm enough to hold its own when tossed with the tangy-sweet salad dressing.
Use these video tips for getting pasta just right every time.
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Total: 3 Hours, 30 Minutes
- 1 cup chopped pecans
- 1/2 (16-oz.) 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 cooked bacon slices, crumbled
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly 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.
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