Broccoli and Grape Pasta Salad

• Vegetarian

• Produce

  • 4 cups Broccoli, fresh
  • 1/2 cup Cranberries, dried
  • 2 cups Grapes
  • 1 can Mandarin oranges
  • 1/3 cup Red onion

• Condiments

  • 1 cup Mayo

• Pasta & Grains

  • 8 oz Bow-tie pasta noodles

• Baking & Spices

  • 1 tsp Salt
  • 1/4 cup White sugar

• Oils & Vinegars

  • 1/4 cup Red wine vinegar

• Nuts & Seeds

  • 1 cup Pecans

Found on chelseasmessyapron.com

Description

Directions

• Remove the stems from the broccoli and cut into very small pieces. Fill up a bowl with very cold water and a few cupfuls of ice.
• Bring a large pot of water to boiling point. Add in a heaping tablespoon of salt.
• Pour the broccoli into the boiling water and count to 30. As soon as you get to 30 remove the broccoli with a slotted spoon (dont drain, youll use this water for the pasta) and pour the broccoli into your prepared ice/water bath.
• Allow the broccoli to sit in the cold water until completely cooled. Then remove with a slotted spoon to a salad spinner or bowl.
• Make sure the broccoli is 100% dried before tossing it with anything else (especially the dressing).
• Add the pasta to the boiling water and cook according to package directions.
• Drain and rinse under cold water.
• Combine the completely dried broccoli, dried pasta, drained mandarin orange, and halved grapes in a large bowl.
• In a small bowl, whisk together the mayo, finely diced red onion, salt, vinegar, and white sugar. If desired add in the poppyseeds.
• Combine the dressing with the ingredients, cover, and chill for 2-3 hours.
• Right before serving add the pecans and dried cranberries.
• Best eaten the same day it is made.