BROCCOLI, GRAPE AND PASTA SALAD
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
- 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.
- Prepare Pasta according to directions.
- Meanwhile, cut broccoli florets from stems and separate florets into small pieces. Peel away tough outer layer of stems and finely chop stems.
- 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.