I absolutely love the classic version of Broccoli Salad with the raisins and sunflower seeds. It just doesn’t get much better in my opinion. But…..this version has swapped out the raisins for the grapes, the sunflower seeds for the pecans, and added bow tie pasta and it is totally delicious! It’s fun for a change and pretty on the table. This recipe is in my Recipe Revival Cookbook by Southern Living.
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 tsp. table salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Preheat the oven to 350 degrees. Toast the pecans on a baking sheet 7 minutes, stirring halfway through.
Prepare the pasta according to package directions.
Meanwhile, cut the broccoli florets from the stems, and separate the florets into small pieces.
Whisk together the mayonnaise and next 4 ingredients in a bowl. Add the broccoli, hot cooked pasta, and grapes; stir to coat. Cover and chill 3 hours. Stir the bacon and pecans into the salad just before serving.
Cooking the books, y’all!