Sunday, February 5

a great twist on pasta salad

if you know me, you know i dont love mayo and am always trying new ways to cut it out and get something different for pasta salads and slaws. here is a great recipe i just made for this past week's lunches. its a great side and you can take out any parts that you may not want to add for whatever reason. i left out the grapes, bacon, and nuts and it was still great!
broccoli, grape, & pasta salad
what you need...

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 (optional)

what to do...
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. Prepare pasta according to package directions. 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. 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.

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