This recipe was another Pinterst find. I made this salad for our Mother's Day cook out. I knew it would be the perfect pair for juicy burgers and baked beans. I made the dressing while the pasta was cooking. I will admit, that I wasn’t completely sold on the dressing after it was finished. It was a little too strong for my liking (vinegar wise). But, I left it alone and continued to follow the directions. I used all the ingredients besides the red onions and bacon. I mixed everything up (according to directions) and left it in the refrigerator for only 2 hours. Of course I taste tested it before I served it to my family and I was pleasantly surprised. The dressing wasn’t as strong and provided the perfect amount of sweetness and tang for the salad. I had the leftovers for lunch the rest of the week and it was just as good. It won't be long before I make this meal again. Enjoy!
Broccoli, Grape and Pasta Salad
Courtesy of My RecipesIngredients
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.