Prep 3 hrs 30 mins
Cook 0 mins
A wonderful summer meal, sweet and sour pasta, with the tastey undertones of bacon. This is from Southern Living Sept 2011. When I first saw it, I did not think it was going to be a good combination, but I made it because it seemed kid-friendly; but now *I'm* converted! I'm listing the ingredients the way they listed them, but honestly, half the sugar is perfectly yummy. Also, I did not find it necessary to chill the salad, so if you're running short on time, go ahead and eat it room temp! I also hid some boiled egg in this salad for extra protein for my kids--I just minced up the whites and blended the yolks into the mayonnaise mixture. They LOVED it! Lastly, the reviews for this on myrecipes.com gets 5 stars with 42 reviews, so it's worth a try!
- 1 cup pecans, chopped
- 8 ounces farfalle pasta (bow-tie)
- 1 lb fresh broccoli
- 1 cup mayonnaise
- 1⁄3 cup sugar
- 1⁄3 cup red onion, diced
- 1⁄3 cup red wine vinegar
- 1 teaspoon salt
- 2 cups red seedless grapes, halved
- 8 slices bacon, cooked & crumbled
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
- 2. Prepare pasta according to package directions.
- 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
- 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.