- Prep Time: 25 minutes
- Cook Time: 3 hours
- Servings: 8
Enjoy this delicious pasta salad made using broccoli and grapes – a wonderful dinner.
- 4 cups uncooked bow-tie (farfalle) pasta (8 oz)
- 1 lb fresh broccoli
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup chopped red onion
- 1/3 cup red wine vinegar
- 1 teaspoon salt
- 2 cups seedless red grapes, cut in half
- 1 cup chopped pecans
- 8 slices bacon, crisply cooked, crumbled
- Freshly ground pepper, if desired
DirectionsCook and drain pasta as directed on package.
Meanwhile, cut broccoli florets from stems; separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems; finely chop stems.
In large bowl, mix mayonnaise, sugar, onion, vinegar and salt with whisk. Add broccoli florets and stems, grapes and hot cooked pasta; stir to coat. Cover; refrigerate 3 hours.
Sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
Just before serving, stir pecans and bacon into salad. Sprinkle with pepper.