Broccoli Grape Pasta Salad
User Reviews
4.2
Broccoli Grape Pasta Salad
Description
Broccoli Grape Pasta Salad combines farfalle pasta with fresh broccoli florets and halved, seedless red grapes for a balance of crisp textures and sweet notes. The salad is dressed in a creamy mixture of mayonnaise, sugar, and red wine vinegar which provides a tangy sweetness that complements the salad components. Toasted pecans contribute a nutty crunch, while crumbled bacon adds a smoky, savory layer.
The broccoli and pasta are cooked separately and cooled before mixing with the dressing and grapes. The salad is refrigerated for at least three hours so the flavors can develop fully. Just before serving, toasted pecans and bacon are stirred in to maintain their texture. This pasta salad works well as a picnic dish or a side to grilled proteins.
Ingredients
- 1 cup pecans chopped, toasted
- 8 ounces farfalle pasta about 2 cups dry pasta, also known as bow-tie pasta
- 1 pound broccoli about 4 cups, florets
- 1 cup mayonnaise
- ⅓ cup sugar
- ⅓ cup red onion diced
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- 2 cups red grapes halved, seedless
- 8 Bacon cooked and crumbled, slices
Instructions
- In a skillet, heat pecans over medium-high heat for 2-3 minutes or until pecans are fragrant. Let cool.
- Prepare pasta according to package directions. Drain.
- In a large bowl, whisk together mayonnaise, sugar, red wine vinegar, and salt. Add the broccoli, pasta, and grapes. Stir well to coat. Cover and chill for 3 hours. Right before serving stir in pecans and bacon.
Notes
- Toast pecans over medium heat until fragrant, then cool to enhance their flavor.
- Chill the salad for several hours before serving to allow flavors to meld.
- Use seedless grapes and halve them for easier eating and balanced sweetness.
- Cook pasta al dente following package directions to avoid mushy texture in the salad.
User Reviews
Overall Rating
4.2
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