I'm late with a recipe today as it's been one of those busy kiddo days! I'm looking so forward to back to school so my schedule will become normal once again and things will slow down. Tick tock at this point as school is less than a week away! I am loving my kiddo time too, though, don't get me wrong.
I wanted to share this yummy pasta salad I made a week or so ago. It's a recipe off of my pinterest under the board "salads". It sounds like kind of an interesting and strange combination of flavors, but it was SO good! It was a recipe originally from Southern Living I believe.
For this recipe first get some pasta (in this case bow tie) boiling. Take some chopped pecans and toast them in the oven for about 5 minutes:
Then halve about a 2 cups of grapes:
Then cut up about a pound of broccoli into florets:
Cut up about a 1/3 cup of red onion:
The part I didn't get a photo of was the bacon. Cook up 8 slices of bacon and crumble and set aside. Take about a cup of mayo and mix in the red onion, some red wine vinegar, sugar and salt to make a dressing. The recipe calls for a certain amount, but I did what my Grandma always did which was to take about 2 Tbsps of sugar and 2 tsp of vinegar for every cup of mayo. Then drain and rinse the pasta, add the broccoli and the grapes and dressing and mix all together. Chill for several hours. Just before serving stir in the bacon and the pecans. Delicious!! Here's the recipe:
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; 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.