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Broccoli, grape and pasta salad

Recipe by:Tracy Sellers, host of California Bountiful TV


  • 1/2 cup chopped pecans
  • 8 oz. farfalle pasta
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1/3 cup diced red onion
  • 1/2 tsp. salt
  • 3 cups finely chopped broccoli florets
  • 2 cups red seedless grapes, cut in half
  • 6 bacon slices, cooked and crumbled


Preheat oven to 350 degrees. Place pecans on a baking sheet and toast in oven for 5 to 7 minutes, stirring halfway through. Remove and set aside.

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, vinegar, 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. By adding these right before serving, they'll remain crisp.

Serves 6 to 8

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