Summer is official here and you know what that means … backyard cookouts! If you’re like me, I’m always on the lookout for a yummy salad to pair with my grilled entrees. I ran across this old favorite recipe today on AllRecipes and knew I had to share it with you – it is so good! You may recognize it as the Broccoli, Grape Salad recipe. When the low-carb craze hit, we removed the pasta. And for those of you who prefer to eat gluten-free, all you have to do is not add the pasta – simple!
Broccoli, Grape, & Pasta Salad
1 cup chopped pecans, 1/2 (16-oz.) package farfalle (bow-tie) pasta, 1 pound fresh broccoli, 1 cup mayonnaise, 1/3 cup sugar, 1/3 cup diced red onion, 1/3 cup red wine vinegar, 1 teaspoon salt, 2 cups seedless red grapes, halved, 8 cooked bacon slices, 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.
Serve in a wooden bowl for a farm table look!