I was recently in need of a second side dish for a family gathering we were hosting. I knew that I really wanted something with veggies in it, since the other side was potato salad.
This broccoli, grape and pasta salad I found was an awesome choice. It is super tasty and got really good reviews from the family!
1 cup chopped pecans
1 lb. fresh or frozen broccoli (I used frozen)
1 cup mayonnaise
1/3 cup chopped red onion
5 Tbsp. granulated sugar
8 slices cooked bacon
2 cup seedless grapes, cut in half
1/3 cup red wine vinegar
1/2 box (16 oz.) bow tie pasta (farfalle)
1 tsp. salt
Preheat oven to 350 degrees. Place a single layer of pecans on an aluminum foil covered baking sheet. Bake for 5-7 minutes, or until lightly toasted and fragrant, stirring halfway through. Set aside.
Cook pasta according to package directions. If using fresh broccoli, clean and cut florets from stems, separate into small pieces. Discard tough outer layers.
Place drained pasta and florets into a large bowl.
In a small bowl whisk together mayonnaise, onion, sugar, red wine vinegar, and salt. *Pour sauce over the pasta/florets. Cover and chill for 3 hours. Just before serving, Toss in pecans and bacon. Serve.
Note: *One individual shared that they pour half the sauce over the pasta and broccoli initially and chill the remainder, then add it at the same time the pecans and bacon are added. I actually chose to assemble mine this way. I liked the way the additional sauce "refreshed" the entire bowl.
recipe c/o: www.southernliving.com
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