Rating: 5 stars
79 Ratings
  • 5 star values: 71
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Southern Living September 2011

Gallery

Read the full recipe after the video.

Recipe Summary test

hands-on:
25 mins
total:
3 hrs 30 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Prepare pasta according to package directions.

  • 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.

  • 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.

Advertisement