Rating: 5 stars
78 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 70

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

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
Advertisement