I have a great tried and true favorite for you! I first came across this recipe from Southern Living decades ago. It bothers me a little to say that I’ve been making this for decades because, well, you know, middle age and all, but it really is one of my go-to sides, especially in summer.
This pasta salad recipe has a few extra steps in it compared to others, but it’s worth the extra prep, trust me.
This great side is usually served at my backyard BBQ’s and pool parties, and is perfect alongside any type of burger, or sausage. It really is a friend and family favorite, always highly requested.
One of the reasons for the enduring popularity of this recipe is the addition of BACON. Do I even need to explain further how the magic of bacon works? I’m sure I don’t. #baconmakeseverythingbetter
Another great addition to this pasta salad is the toasted pecans. Love them in this! Please do not skip toasting the pecans. In fact, more often than not, nuts need to be roasted before adding to recipes. It brings out such great flavor and aroma.
For variation, apples, cucumbers, carrot slices, and/or raisins could be added to this pasta salad. The dressing will work well with any of those additions.
Try it and tell me if it becomes your favorite! Enjoy!
Broccoli, Bacon, & Grape Pasta Salad
Ingredients
- 1 cup chopped pecans
- 1 pound fresh broccoli (3-4 cups of florets)
- 1 cup mayo
- 5 tablespoons sugar
- 1/2 cup red onion
- 1/3 cup red wine vinegar
- 1 teaspoon salt
- 12 ounces Farfalle pasta (bow tie), about 3/4 of a 16 ounce box
- 2 cups seedless red grapes, halved
- 8-9 strips bacon, cooked to crispy, then cooled and crumbled
Instructions
To toast pecans:
- Preheat oven to 350. Bake pecans in rimmed baking sheet 5-7 minutes, or until lightly toasted. Set aside to cool.
While pecans are toasting:
- Bring a large pot of heavily salted water to a boil. Cook pasta according to directions, or until al dente. Drain, set aside.
- Cut red seedless grapes in half. Place in large bowl.
- Cut broccoli florets from stems, cut into small pieces, and add to the bowl with the grapes.
For the dressing:
- Mix well the mayo, sugar, red onion, red wine vinegar, and salt.
Assembly:
- Add cooked pasta to bowl with grapes and broccoli.
- Pour dressing over all and stir well.
- Cover, place in fridge, and allow ingredients to fully incorporate and become chilled, 3 hours or so.
- Stir in the toasted pecans and bacon crumbles just before serving. Enjoy!
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