Looking for a tasty salad for your Labor Day picnic?
If you are a broccoli salad fan, you will love the combination of these colorful ingredients.
I made this salad for our daughter's graduation party this summer and it was a big hit.
Broccoli, Grape and Pasta Salad
1 cup chopped pecans
1 pound fresh broccoli
1/3 cup sugar
1/3 cup red wine vinegar
2 cups seedless red grapes, halved
1/2 (16 oz.) package farfalle (bow-tie) pasta
1 cup mayonnaise
1/3 cup diced red onion
1 tsp. salt
8 cooked bacon slices, crumbled
Preheat oven o 350 degrees. Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stirring half way through.
Prepare pasta according to package directions.
Cut broccoli florets from stems and separate florets into small pieces using tip of a paring knife.
Whisk together mayonnaise, sugar, red wine vinegar, and salt.
Add broccoli, onion, hot cooked pasta and grapes. Stir to coat.
Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Recipe from Southern Living Magazine, September 2011