broccoli, grape and pasta salad

a recipe by
Tammy Raynes
Natchitoches, LA

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.

serves 6 to 8
prep time 25 Min
cook time 3 Hr
method Refrigerate/Freeze

Ingredients For broccoli, grape and pasta salad

  • 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

How To Make broccoli, grape and pasta salad

  • 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.
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