Visit me on over at Kiki Creates today for a few ideas on how to use up some of your stockpile pantry items!
It's BBQ season time! We had our first cookout with friends this last weekend, and so I was able to try out a new salad recipe :) This one is great, reminded me a lot of the yummy Broccoli Salad our family loves. The pasta in it was great, and the pecans were perfect. It gets me excited to try out some more summertime salads :)
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Recipe Source: My Recipes
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