Submitted by Pat Rains, Conway, Ark.


1 C chopped, toasted pecans

8 ounces dry farfalle (bow-tie) pasta

1 pound fresh broccoli (florets from about two stalks)

1 C mayonnaise

1/3 C sugar

1/3 C diced red onion

1/3 C red wine vinegar

1 tsp salt

2 C seedless red grapes, halved

8 to 10 cooked bacon slices, broken in pieces


Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan or skillet for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Prepare pasta according to package directions for al dente.

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 break florets into smaller pieces. Whisk together mayonnaise and next four ingredients in a large bowl; add broccoli, hot cooked pasta, grapes and stir to coat. Cover and chill at least three hours. Stir bacon and pecans into salad just before serving (or place each in separate bowls for individuals to use as toppings).


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