I love a pasta salad! I really, really love a pasta salad that is full of all sorts of goodness…like bacon. And yes, since there is broccoli in this pasta salad, you can call it healthy. Girl math: broccoli removes the guilt of the bacon and thus makes this dish healthful. Yes. I live by girl math.
I didn’t reinvent the wheel on this one…this is an old Southern Living classic. It’s the perfect side dish, summer supper, or vegetarian meal (minus the bacon, of course). Enjoy!
1 cup mayo
1/3 cup sugar
1/3 cup red onion, chopped
1/3 cup red wine vinegar
1 teaspoon salt
1/2 pound bow-tie pasta, cooked and drained
1 pound fresh broccoli, chopped into spears
2 cups red seedless grapes
8 cooked bacon slices, crumbled
1 cup chopped pecans, toasted
In a large mixing bowl, whisk your mayo, sugar, onion, vinegar and salt. Add in your cooked pasta, broccoli and grapes. Mix until the dressing has covered everything, then cover and refrigerate at least 2 hours up to overnight.
When you’re ready to serve, remove from fridge and top with bacon and pecans.
How delicious does that look? It is the perfect thing to make for dinner one night and then have for lunch the next day. Dinners like this only get better the longer you have them.
I love a light dinner on a warm night.