Broccoli Grape Pasta Salad

Delicious and healthy side dish in a bowl, ready to be enjoyed.

5 from 5 votes

Broccoli Grape Pasta Salad combines farfalle pasta, crispy bacon, juicy grapes, and pecans, all tossed in a creamy, flavorful mayo-based dressing.

Prep Time20

Chilling time30

Total Time50

Course: Lunch, Salad

Cuisine: American

Keyword: Broccoli and Grape Pasta Salad

Servings: as a side

Author: Chelsea Lords

Cost: $8.23

Equipment

Small bowl

Ingredients

Salad

4 to 5 cups fresh broccoli 1 pound or 2 stalks
8 ounces mini bowtie pasta 1/2 of 1 (16-ounce) package
2 cups halved grapes
1 cup coarsely chopped pecans see note 1
1/2 cup dried coarsely chopped cooked bacon
1/3 cup diced red onion see note 2

Dressing

3/4 cup mayo I recommend Hellman’s/Best Foods
1/4 cup sour cream
1 teaspoon Dijon-style mustard
1-1/2 tablespoons red wine vinegar
3 tablespoons honey
1 tablespoon fresh lemon juice
Salt and pepper

US - Metric

Instructions

Prepare pasta according to package directions. Generously salt the water to season the pasta. Once cooked al dente, drain and rinse under cold water. Set aside to cool to room temperature.
Remove stems from broccoli and cut into bite-size pieces.
Combine chopped broccoli, cooked pasta, and halved grapes in a large bowl.
In a small bowl, whisk together all dressing ingredients: full-fat mayo, sour cream, mustard, red wine vinegar, honey, lemon juice. Season to taste with salt and pepper. Whisk until smooth.
Combine dressing with grapes, broccoli, and pasta. Cover and chill for 30 minutes to 2 hours.
Right before serving, add chopped pecans (see note 1), cooked and crumbled bacon, and diced red onion (see note 2).

Video

Notes

Note 1: I like to toast the pecans. To do this, spread them evenly in a dry pan over low heat. Stir around 5–7 minutes or until fragrant. Be careful because the nuts can easily go from toasted to scorched.

Note 2: To take away the bite of the red onion, peel and dice it, then submerge the pieces in a bowl of cold or ice water. Let sit for at least 10 minutes, stirring once or twice, before draining and using in this salad.

Storage: Salad is best eaten the same day it is made.

Nutrition