Broccoli salad with pasta is a vibrant and satisfying dish that combines hearty ingredients for a perfect side dish. This salad is a feast for the eyes, a nutrient-dense option packed with crunch and flavor, and a crowd-pleaser that keeps everyone returning for more!
Deliciously Crunchy: Broccoli Salad with Pasta
If you love broccoli salad, you’ll want to try this pasta version. A friend introduced me to this delicious salad at a shower, and I’ve been hooked since! This tasty recipe, featuring a delightful blend of sweet grapes, nutritious broccoli, a zesty dressing, and the satisfying crunch of red onions, toasted pecans, and crispy bacon, never disappoints because the bowtie pasta rounds out the flavors beautifully. It’s bound to be a hit at any gathering!
Ingredients in Broccoli Salad with Pasta
This salad contains the following ingredients:
BROCCOLI: Remove the large stalks and chop the florets to make them smaller.
GRAPES: Use red seedless grapes cut in half.
PECANS: Toast and chop pecans for this salad, or buy prechopped, toasted pecans for convenience.
RED ONION: Adds flavor and pretty color to the salad. Mince it to distribute the flavor throughout the salad. For a milder taste, substitute sweet onions such as Vidalia.
PASTA: Use bowtie (farfalle) pasta cooked al dente.
BACON: Cook the bacon until crispy. Add extra if you prefer more bacon in your salad, or omit it to make a vegetarian salad.
Prep and Assembly of Broccoli Salad with Pasta
This salad can be prepared ahead or partially prepped for easy assembly the next day. If you make it a day ahead, store the pecans and bacon in separate containers and add them before serving so they retain their freshest flavor. If you want to chop the vegetables and grapes a day ahead, store them in separate containers in the refrigerator.
This salad should be served cold. You can either make it and store it in the refrigerator for a couple of hours before serving it or rinse the cooked pasta thoroughly in cold water (or place it in cold ice water for a few minutes) to cool it. Also, store the vegetables and grapes in the refrigerator so they are cold when you add them to the salad. Let the bacon and toasted pecans come to room temperature before adding them.
Steps for Making Broccoli Salad with Pasta
What to Serve with Broccoli Salad with Pasta
This broccoli salad pairs nicely with various dishes, from grilled chicken to hearty barbecued meats. It also serves well at potlucks, picnics, or holiday gatherings, brightening the table with its colorful presentation. Additionally, the dish is satisfying enough to stand alone, making it a great lunch or dinner option.
Conclusion
If you’re looking for a refreshing, satisfying side that is as pleasing to the eye as it is to the palate, look no further than broccoli salad with pasta. With its bright colors and delightful crunch, this salad will be a hit at your next meal or gathering. Enjoy!
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Broccoli Salad with Pasta
Ingredients
- 8 ounces bowtie pasta
- 1 cup pecans, chopped
- 6 slices bacon
- 1 cup mayonnaise
- ⅓ cup granulated sugar
- ⅓ cup rice wine vinegar
- 1 teaspoon salt
- 4 cups fresh broccoli florets, chopped (about 1 pound of broccoli)
- ⅓ cup red onion, chopped fine
- 2 cups red seedless grapes, halved
Instructions
- Cook the pecans in a nonstick skillet on medium heat until browned. Stir constantly. Remove them from the heat when they start browning because they will continue cooking while cooling. Set aside.
- Heat and lightly salt water for the pasta. Cook according to the package directions. Then drain, rinse thoroughly with cold water, drain again, and set aside in a large bowl.
- Place a paper towel on a microwaveable plate. Add the bacon strips in a row. Cover with another paper towel. Cook on high in the microwave for 4 minutes. Check to see the doneness. Cook in 30-second to 1-minute intervals until crispy. If necessary, rotate the inside pieces to the outside of the plate and remove the outer pieces as they finish cooking. Alternatively, cook the bacon on the stovetop. Chop the bacon into pieces after it cools.
- Mix the dressing by adding the mayonnaise, sugar, vinegar, and salt to a bowl. Whisk until smooth.
- Wash and drain the broccoli. Shake off excess water. Cut the florets from the stalks. Place on a cutting board and chop with a large knife.
- Add the broccoli to the bowl with the pasta.
- Chop the onions and add them to the pasta bowl.
- Wash and drain the grapes. Cut them in half and add to the pasta bowl.
- Add the pecans, bacon, dressing, and toss to coat.