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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.
Prep Time25 mins
Cook Time10 mins
chill time 3 hours3 hrs
Total Time3 hrs 35 mins
Course: Side Dish
Cuisine: American
Keyword: bacon, broccoli, grapes, pasta salad, pecans, potluck
Servings: 8


  • 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


  • 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.


  • 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.