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.
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
How to Make It
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.
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.
Hi- This Broccoli, Grape and Pasta Salad is so good- the best I have ever made or eaten. I made this in a double batch and took it to a Women's club meeting, and I was a hit with this salad !!!!! Everyone latched on to the recipe......I told them where it came from. This is great !!!!!
What a great healthy salad!
The vegetarians at our tailgate party loved this!
Did not have red wine vinegar, so I used balsamic vinegar instead and it was out of this world!
Tip: fresh is always better- try to get fresh pecans- it makes a nice difference.