Ingredients
4
cups uncooked bow-tie (farfalle) pasta (8 oz)
1
lb fresh broccoli
1
cup mayonnaise
1/3
cup sugar
1/3
cup chopped red onion
1/3
cup red wine vinegar
1
teaspoon salt
2
cups seedless red grapes, cut in half
1
cup chopped pecans
8
slices bacon, crisply cooked, crumbled
Freshly ground pepper, if desired
Preparation
Cook and drain pasta as directed on package.
Meanwhile, cut broccoli florets from stems; separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems; finely chop stems.
In large bowl, mix mayonnaise, sugar, onion, vinegar and salt with whisk. Add broccoli fl orets and stems, grapes and hot cooked pasta; stir to coat. Cover; refrigerate 3 hours.
Sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
Just before serving, stir pecans and bacon into salad. Sprinkle with pepper.
