Potluck Broccoli-Grape Pasta Salad
Broccoli-GrapePasta Salad is a crowd-pleasing recipe for your next potluck or picnic. Thiscolorful pasta salad is a medley of sweet, tangy, crunchy and salty, thanks toa tangy red vinegar dressing and the addition of toasted pecans and bacon.
Servings: 8
Ingredients
- 1 cup chopped pecans
- 8 ounces dried pasta of choice (I used rotini)
- 1 pound fresh broccoli
- 3/4 cup mayonnaise
- 1/3 cup sugar
- 1/4 cup diced red onion
- 1 teaspoon kosher salt
- 2 cups red seedless grapes, halved
- 8 slices cooked bacon slices, crumbled
- 1/3 cup red wine vinegar
Instructions
- Place pecans on baking sheet and bake in a preheated 350° oven 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.
Notes
- Substitute Greek yogurt for the mayo or use a combination of yogurt and mayonnaise to save on calories and lighten up this pasta salad for summer.
- Add some shredded rotisserie chicken for a complete meal.