Broccoli, Grape, and Pasta Salad

• Meat

  • 6 Bacon, cooked slices

• Produce

  • 3 cups Broccoli florets
  • 2 cups Grapes, seedless red
  • 1/3 cup Red onion

• Condiments

  • 1 cup Mayonnaise

• Pasta & Grains

  • 8 oz Farfalle pasta

• Baking & Spices

  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Pecans

Found on spicysouthernkitchen.com

Ingredients

• ½ cup chopped pecans
• 8 ounces farfalle pasta
• 3 cups finely chopped broccoli florets
• 1 cup mayonnaise
• ¼ cup sugar
• ¼ cup red wine vinegar
• ⅓ cup diced red onion
• ½ teaspoon salt
• 2 cups seedless red grapes, cut in half
• 6 cooked bacon slices, crumbled

Directions

• Preheat oven to 350 degrees. Place pecans on baking sheet and toast in oven for 5 to 7 minutes, stirring half way through.
• Prepare pasta according to package directions, cooking to al dente. Drain pasta and place in a large bowl.
• In a medium bowl combine mayonnaise, sugar, red wine vinegar, red onion, and salt. Whisk well.
• Add broccoli and grapes to the large bowl with pasta. Gradually add mayonnaise mixture (you may not want to add the whole amount).
• Cover and chill for 3 hours. Stir bacon and pecans into salad just before serving.