Broccoli, Grape and Pasta Salad

After hearing many complaints from my son that "you don't cook things I like" I decided that he should take a look at my Pinterest Board and pick out a few recipes that looked good to him. This happens to not only look good but is good. I've made this twice in this past week and once I made it exactly as the recipe was written (with the exception of adding the pecans, onions). The second go around I used a Rotini pasta and only mayo. I omitted the red wine vinegar and sugar. My son asked me to use only mayo and being the mom the I am (do I cater to him you ask) I obliged. Tastes good either way. A really good year round pasta salad that I think would be great side with fried chicken or burgers. I will definitely be making this again and again.

So how has your winter been so far? We had some snow this past week and the schools closed for one day. Another day they had an early release but I am not complaining. We're supposed to be getting a wintry mix early tomorrow morning and then warming up over the next few days. I will say this.....I am ready for spring. I am not a winter person and the older I get the less I like it!

1 cup chopped pecans
1/2 package (16 oz) bow tie pasta or pasta of your choice
1 pound fresh broccoli
1 cup mayonnaise
1 teaspoon salt
1/3 cup sugar
1/3 cup red wine vinegar
1 small red onion, chopped
2 cups seedless, grapes, halved
8 cooked bacon slices, crumbled.

Preparation

1. 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.
2. Prepare pasta according to package directions.
3. 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.
4. 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.