Friday, August 16, 2013

Broccoli, Grape & Pasta Salad

This pasta salad has such a great mix of flavors - it's crunchy, sweet, salty and tangy. I think it will be a real crowd pleaser, but I can't back that up with much proof. My husband liked it, but my 8-year-old daughter wouldn't go near it. I guess it just looked too weird. I can't put much stock her opinion though (anyone who wears leopard print pants, a NY Yankees t-shirt and zebra socks with pink crocks has lost all credibility with me).

Makes 6 to 8 servings

1 cup chopped pecans
8 oz. 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° F. 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, sugar, onion, vinegar and salt in a large bowl. Add broccoli, hot cooked pasta and grapes, and stir to coat.
5.      Cover and chill for at least 3 hours. Stir bacon and pecans into salad just before serving.

mayonnaise, sugar, red onion, vinegar and salt
dressing mixed
adding broccoli

Make sure the florets are very tiny (it really
improves the texture since the broccoli is raw).
adding cooked pasta and halved grapes
broccoli, grape & pasta salad
ready to serve (bacon and pecans added)

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