Broccoli Pasta Salad
A colorful salad featuring cooked pasta, fresh broccoli, sweet grapes, and crunchy nuts, all coated in a creamy dressing.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Airtight Container
Ingredients
- 8 oz farafalle (bow tie) pasta
- 1 lb fresh broccoli cut into small pieces
- 1/2 cup red onion diced small
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1 teaspoon salt
- 2 cups grapes cut in half
- 1/3 cup sunflower seeds
- 8 slices cooked bacon crumbled (optional)
- 1 cup pecans toasted and chopped
Instructions
- Cook the farfalle pasta according to package directions until tender but still firm. Rinse under cold water, drain thoroughly, and refrigerate for at least 1 hour.
- In a medium bowl, whisk together mayonnaise, sugar, vinegar, and salt. Set aside in the fridge to keep cool.
- Chop the broccoli, dice the red onion, and cut the grapes in half.
- In a large mixing bowl, combine the chilled pasta, broccoli, red onion, and grapes. Pour the dressing over and stir gently to combine.
- Cover and chill for at least 2 hours to allow flavors to meld.
- Just before serving, stir in the sunflower seeds, chopped pecans, and crumbled bacon.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep crunchy toppings separate until serving.