Southern Living’s Grape, Broccoli and Pasta Salad recipe kicks off yet another summer salad season.
Since a quick view of the cupboards and refrigerator showed the necessary ingredients were on hand, it was raining cats and dogs out, and my calendar was clear of obligations there was no time like the present to create summer salad magic.
Grape, Broccoli and Pasta Salad
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, separating florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat.
I used bacon ranch salad dressing instead of mayonnaise and also added extra bacon. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.