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Broccoli, Bacon, & Grape Pasta Salad

This red grape, broccoli, and bacon pasta salad will quickly become your favorite!
Course: Side dish
Cuisine: American
Keyword: bacon, broccoli, pasta salad, red grape
Servings: 8

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!