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Grape-Broccoli Pasta Salad

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1 cup chopped pecans or walnuts

8 ounces bow tie pasta

1/2 to 1 pound fresh broccoli

1 cup mayonnaise (or you can use Miracle Whip)

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1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

1 teaspoon Dijon mustard

2 cups red or greed seedless grapes, cut in half

8 slices cooked bacon, crumbled

Preheat oven to 350 degrees. Place pecans or walnuts in a shallow pan. Bake 5 to 7 minutes until the nuts are toasted and fragrant. Stir the nuts halfway through the baking time.

Prepare the pasta according to package directions. After it is cooked, drain in a strainer and leave it in the strainer to cool for a few minutes. Cut the broccoli into bite-sized pieces. Place the broccoli in a steamer and steam for one to two minutes. Immediately remove from heat and run cold water over the broccoli so it does not continue cooking.

In a small bowl or large mixing jar, combine the mayonnaise (or Miracle Whip), sugar, red onion, red wine vinegar, salt and Dijon mustard. Make sure everything is mixed well.

Place the broccoli, pasta and grapes in a large bowl. Add the dressing and stir lightly to coat. Cover and chill 3 hours.Just before serving, stir in the bacon and nuts.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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