This pasta salad combines all the right flavors and textures and will be a hit at your next cook out or potluck. The dressing is creamy, sweet, and tangy. The grapes add sweetness, the bacon contributes saltiness, and the pecans and broccoli add crunch.
I’ve never been a huge fan of pasta salads but I could eat a whole bowl of this. I altered the original Southern Living Recipe some, reducing the amount of sugar and red wine vinegar from 1/3 cup each to 1/4 cup and found the dressing to be plenty sweet and tangy. But you may want to add more according to your tastes.
I also didn’t add all of the dressing (only about 75%) of it. If you don’t add it all in, save it in the refrigerator. If you have leftovers that you want to eat the next day, the pasta can get a little dry as it soaks up the dressing and you may want to add in a touch more dressing.
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- ½ cup chopped pecans
- 8 ounces farfalle pasta
- 3 cups finely chopped broccoli florets
- 1 cup mayonnaise
- ¼ cup sugar
- ¼ cup red wine vinegar
- ⅓ cup diced red onion
- ½ teaspoon salt
- 2 cups seedless red grapes, cut in half
- 6 cooked bacon slices, crumbled
- Preheat oven to 350 degrees. Place pecans on baking sheet and toast in oven for 5 to 7 minutes, stirring half way through.
- Prepare pasta according to package directions, cooking to al dente. Drain 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 grapes to the large bowl with pasta. Gradually add mayonnaise mixture (you may not want to add the whole amount).
- Cover and chill for 3 hours. Stir bacon and pecans into salad just before serving.
Recipe Source: adapted from Southern Living