Here is a new salad to take with to your next potluck. It is similar to a Broccoli Cauliflower Salad that shows up every now and then at potlucks or family events I attend, but it has a few different ingredients that changes it up enough to be a different salad for people to try and hopefully love, as I did!
Broccoli, Grape & Pasta Salad
1 cup chopped pecans
1/2 pkg farfalle (bow-tie pasta)
1 lb fresh broccoli
1 cup mayo
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. Bake pecans in a single layer in a shallow pan for 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.
Prepare pasta cooking until al dente.
Cut broccoli florets from stems and cut florets in small pieces. Peel away tough outer layer of stems and finely chop the remaining stem.
Whisk together mayo and next 4 ingredients in a large bowl. Add the broccoli, hot cooked pasta and grapes and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Recipe from myrecipes.com