June 26, 2012
Broccoli and Grape Pasta Salad
1 cup chopped pecans
1/2 (16 oz) pkg. farfalle pasta (bow-tie)
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar (or apple cider vinegar)
1 tsp. 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 for 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 seperate florets into small pieces.
4. Whisk together mayonnaise, sugar, red onion, and vinegar 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.
Yield 6 to 8 servings
at 5:00 AM