Monday, June 18, 2012

Broccoli Salad with Bowtie Pasta & Bacon

I love pasta salad in the summertime, especially the kind that has just a touch of flavor rather than dripping with dressing. This definitely fits the bill- cold and creamy yet not overpowering, and the bacon gives it a great flavor.

Broccoli Salad with Bowtie Pasta & Bacon
1/2 (16oz) box organic farfalle pasta
1 pound (two large heads) organic broccoli
2 cups organic seedless red grapes, halved
8 slices of organic bacon, cooked and crumbled
1 cup pecans (halved or chopped)1/2 cup organic mayo
1/4 cup honey
1/4 cup red wine vinegar
1/3 cup diced red onion (I didn't use)

Cook pasta according to package directions, drain.

Cut broccoli florets from stems and separate into small pieces. Slice grapes in half and chop onion (if using one).

In a large bowl, whisk together mayo and honey, then stir in red wine vinegar. Mixture will be a bit lumpy, that's ok.

Stir in pasta, broccoli and grapes. Cover and refrigerate 2-3 hours.

Stir in bacon and pecans just before serving. Makes 6-8 servings.

*Recipe modified from Print Friendly and PDF
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