I have a crowd-pleasing recipe for your next potluck or picnic, Pasta Salad with Broccoli and Grapes! This colorful pasta salad is a medley of sweet, tangy, crunchy and salty, thanks to a tangy red vinegar dressing and the addition of toasted pecans and bacon. I reduced the amount of mayonnaise and onion slightly from the original recipe to suit our tastes. You could substitute Greek yogurt for the mayo or use a combination of yogurt and mayonnaise to save on calories and lighten this pasta salad up for summer.
Broccoli-Grape Pasta Salad, recipe adapted from Southern Living
Makes 6 to 8 servings
1 cup chopped pecans, toasted
1/2 (16-oz.) package pasta of choice (I used rotini)
1 pound fresh broccoli (I used broccoli crowns only but you can add finely chopped stems)
3/4 cup mayonnaise
1/3 cup sugar
1/4 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon kosher salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
To toast pecans: Place pecans on baking sheet in a preheated 350° oven for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Set aside to cool.
Prepare pasta according to package directions.
While pasta is cooking, cut broccoli florets from stems, separating florets into small pieces.
In a large bowl add mayonnaise, sugar, red wine vinegar, onion, and salt, whisking to combine. 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.
If you like broccoli, I hope you’ll try this pasta salad at your next potluck or picnic! We’ve also enjoyed it with the addition of rotisserie chicken for a complete meal.
You can find a printable recipe, here.