|Broccoli, Grape, and Pasta Salad|
One month ago today Brecken was baptized at our church. It was an incredibly special day, and we celebrated the event with a luncheon at our house after the service. The menu included a variety of our favorite dishes, including Ryan’s smokedpork, his dad’s famous brisket, this salad, and several other things, but the highlight of the day for many was this pasta salad.
Some people, like my sister-in-law Erin, went so far as to say that it was the best pasta salad she’d ever had in her life! Considering how many pasta salads she’s likely tasted at church potlucks and picnics in the park, I believe this to be quite the compliment. If you like broccoli salad, you’ll love this, which is very similar but with the addition of farfalle pasta. Like most pasta salads, this is easily made ahead of time…just be sure to wait and add the bacon and pecans just before serving to ensure maximum crunch!
Four Years Ago: Make Ahead Lasagna and Breakfast Bulgur
Broccoli, Grape, and Pasta Salad
adapted slightly from Southern Living September 2011
-1 cup chopped pecans, toasted
-8 oz farfalle (bow-tie) pasta
-1 lb fresh broccoli
-1/2 cup mayonnaise
-1/2 cup Greek yogurt (original recipe used all mayo)
-1/3 cup sugar
-1/4 cup diced red onion
-1/3 cup red wine vinegar
-1 tsp salt
-2 cups seedless red grapes, halved
-8 cooked bacon slices, crumbled
1. Prepare pasta according to package instructions. Meanwhile, chop broccoli into small pieces, discarding large stems.
2. In a large bowl, whisk together the mayonnaise, yogurt, sugar, red onion, red wine vinegar, and salt. Add hot cooked pasta, grapes, and broccoli, and stir to coat. Cover and chill for at least 3 hours, or overnight.
3. Just before serving, add bacon and pecans.