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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Broccoli and Grape Pasta Salad
Ingredients
- 1/2 cup chopped pecans
- 8 ounces farfalle pasta
- 3 cups finely chopped broccoli florets
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/3 cup diced red onion
- 1/2 teaspoon salt
- 2 cups seedless red grapes,, cut in half
- 6 cooked bacon slices,, crumbled
Instructions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Southern Living
Do you use frozen broccoli or fresh ?
I have made this salad many times . Some of my friend are begging me for the recipe .This one is a winner.
I love this salad take it to pot luck dinners every one loves it too.
This recipe was a bit to tart for me. Next time I will cut back on the red wine vinegar or not add it at all. Other than that it was great!
I’ve made this salad lots of times and it is amazing! The husband frequently asks me to make it too! Definitely one of my faves!
I will definitely be trying this! It has a nice combination of textures and flavors. I really enjoy your recipes, Christin. And I like that you make it so easy to print the recipes. Other sites are not as user friendly in that respect.
Thanks so much for the compliments Susan! I hope you love this pasta salad. 🙂
Could this be made as a broccoli salad and forego pasta?
This salad is calling my name!! Gonna try it this weekend.
I looooove pasta salad and between the bacon, grapes and pecans, this is screaming my name!
LOVE the combination of bacon, grapes, and pecans!
Broccoli, grape, and bacon go so well together – I love using them in a salad! I could eat a whole bowl of this salad too, and I am like you – not a big fan of pasta salads.