Original recipe source: Southern Living
Broccoli, Grape, and Pasta Salad
1 cup chopped pecans, toasted
1/2 (16 ounce) 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 bacon slices, cooked and crumbled
Preheat oven to 350 degrees F. Arrange pecans in a single layer on a shallow pan. Bake for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Set aside.
Prepare pasta al dente according to package directions. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces.
To make the dressing - Combine mayonnaise, sugar, onion, vinegar, and salt in a large bowl; whisk together. Add broccoli, hot cooked pasta, and grapes; stir to coat. Cover and chill 3 hours. Just before serving, stir bacon and pecans into the salad.
The dressing is made from mayonnaise, red wine vinegar, diced red onion, sugar, and salt.
Combine the broccoli, pasta, and grapes with the dressing mixture, then chill for 3 hours.
Just before serving, stir in the bacon and toasted pecans, delicious.