1 cup chopped pecans

1/2 (16 oz.) pkg. Bow-Tie Pasta

1 lb. fresh broccoli

1 cup Mayonnaise

1/3 cup Sugar

1/3 cup diced red onion

1/3 cup Red Wine Vinegar

1 tsp. salt

2 cups seedless red grapes (halved)

8 cooked Bacon slices, crumbled




  1.  Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted, stirring halfway through.
  2.   Prepare Pasta according to directions.
  3.   Meanwhile, cut broccoli florets from stems and separate florets into small pieces.  Peel away tough outer layer of stems and finely chop stems.
  4. Whisk together mayonnaise and next four ingredients in a large bowl.  Add broccoli, hot cooked pasta and grapes and stir to coat.  Cover and chill for 3 hours.  Stir in bacon and pecans into salad just before serving.

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