Ingredients

The following ingredients have 9 Servings
  • 4-5 cups fresh broccoli ((~1 pound or 2 stalks))
  • 8 ounces mini farfalle (bowtie) pasta noodles ((1/2 of 1, 16 ounce package))
  • 2 cups halved grapes
  • 1 cup chopped pecans* (Note 1)
  • 1/2 cup dried coarsely chopped cooked bacon
  • 1/3 cup diced red onion (Note 2)
  • 3/4 cup regular full-fat mayo ((I recommend Hellman's/Best Foods))
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 and 1/2 tablespoons red wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper

Instruction

  • PASTA: Prepare the pasta according to package directions. Make sure to generously salt the water. The salt will season the pasta and add a lot of flavor. Once cooked al dente, drain and rinse under cold water. Set aside to cool to room temperature.
  • BROCCOLI: Remove the stems from the broccoli and cut into small bite-sized pieces.
  • SALAD: Combine the chopped broccoli, cooked pasta, and 2 cups halved grapes in a large bowl.
  • DRESSING: In a small bowl, whisk together the dressing ingredients: 3/4 cup full-fat mayo, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1 and 1/2 tablespoons red wine vinegar, 3 tablespoons honey, 1 tablespoon lemon juice. Season to taste with salt and pepper. Whisk until smooth.
  • DRESS SALAD: Combine the dressing with the grapes, broccoli, and pasta. Cover and chill for 30 minutes to 2 hours.
  • FINISHING: Right before serving add the 1 cup coarsely chopped pecans (See Note 1), 1/2 cup cooked and crumbled bacon, and 1/3 cup diced red onion (See Note 2).
  • STORAGE: Salad is best eaten the same day it is made.