I've never been a colossal devotee of pasta servings of mixed greens yet I could eat an entire bowl of this. I modified the first Southern Living Recipe a few, decreasing the measure of sugar and red wine vinegar from 1/3 cup each to 1/4 cup and saw the dressing as bounty sweet and tart. In any case, you might need to add all the more as indicated by your preferences.
I additionally didn't include the entirety of the dressing (just about 75%) of it. On the off chance that you don't include it all in, spare it in the fridge. In the event that you have extras that you need to eat the following day, the pasta can get somewhat evaporate as it splashes the dressing and you might need to include a touch all the more dressing.
- 1/2 cup chopped pecans
- 8 ounces farfalle pasta
- 3 cups finely chopped broccoli florets
- 1 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1/3 cup diced red onion
- 1/2 teaspoon salt
- 2 cups seedless red grapes, cut in half
- 6 cooked bacon slices, crumbled
- 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.
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