The Best Pasta Salad Ever.

Hey y'all. 

Today, I'm blogging about a recipe I re-pinned from my friend Ashley on Pinterest.

It's a broccoli, grape, pasta salad.

And it's awesome.

It also happens to be a Southern living recipe from last fall that I missed.

It's super healthy too.

Just kidding :)

But it is super delicious.

Scroll to the bottom for the complete recipe.

Here it is step by step.

First, toast pecans in the oven at 350 for 5-7 minutes. Stirring once halfway through.

Meanwhile, remove broccoli florets from stem and chop into bite size pieces.

Cook pasta according to package directions and drain well.

 Halve the grapes.

In a large bowl whisk mayo, onion, red wine vinegar, and salt together.

Add broccoli, grapes, and pasta. Toss to coat. Cover and chill 3 hours.

Add bacon and pecans prior to serving.

Enjoy :)

Here's the details...

Ingredients

I cup chopped pecans

1/2 16oz package farfalle (bow-tie) pasta

1 lb fresh broccoli

1 cup mayo

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless grapes, halved

8 cooked bacon slices, crumbled

Preparation

1. Preheat oven to 350. Bake pecans ain a single layer in a shallow pan for 5-7 or until lightly toasted, stirring halfway through.

2. Prepare pasta according to package directions and drain well.

3. Meanwhile, cut broccoli florets from stems and chop into bite size pieces. Optional: Peel hard outer layer of stems and finely chop to include.

4. Whisk together may and next 4 ingredients in a large bowl. Add broccoli, grapes, and pasta. Toss to coat. Cover and chill 3 hours. Stir in bacon and pecans just prior to serving.

I'm headed to Houston this morning to spend sometime with my parents.

Hope y'all have a great week!

-Bethany