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).
BROCCOLI, GRAPE & PASTA
SALAD
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.
from Southern
Living
 |
| 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 |
 |
| mixed |
|
| broccoli, grape & pasta salad ready to serve (bacon and pecans added) |
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