Broccoli, Grape and Pasta Salad

Tammy Raynes

By
@Tammy_Raynes

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.


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Rating:

Serves:

6 to 8

Prep:

25 Min

Cook:

3 Hr

Method:

Refrigerate/Freeze

Ingredients

1 c
chopped pecans
1/2 pkg
(16-oz) bow-tie pasta
1 lb
fresh broccoli
1 c
mayonnaise
1/3 c
sugar
1/3 c
diced red onion
1/3 c
red wine vinegar
1 tsp
salt
2 c
seedless red grapes, halved
8
cooked bacon slices, crumbled

Directions Step-By-Step

1
Preheat oven to 350 degrees. 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 for 3 hours. Stir bacon and pecans into salad just before serving.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Pasta
Regional Style: American