BROCCOLI AND GRAPE PASTA SALAD
Such a refreshing summer pasta salad. Perfect for potlucks or as an accompaniment to grilled chicken.
INGREDIENTS
- 1/4 cup sugar
- 3 cups finely chopped broccoli florets
- 1/2 teaspoon of salt
- 1 cup of mayonnaise
- 1/3 cup diced red onion
- 8 ounces of farfalle pasta
- 2 cups seedless red grapes, halved
- 1/2 cup chopped pecans
- 1/4 cup red wine vinegar
- 6 slices of cooked bacon, crumbled
INSTRUCTIONS
First, preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven for 5 to 7 minutes, stirring halfway through cooking.
Then, prepare pasta according to package directions, cooking al dente. Drain the pasta and place in a large bowl.
In a medium bowl, combine mayonnaise, sugar, red wine vinegar, red onion and salt. Whisk well.
Add broccoli and raisins to the large bowl with the pasta. Gradually add the mayonnaise mixture (you may not want to add the entire amount).
Cover and refrigerate for 3 hours. Stir bacon and pecans into salad just before serving. Happy Cooking Time.
