Food and Recipes Side Dishes Pasta Side Dishes Broccoli, Grape, And Pasta Salad 4.9 (13) 11 Reviews Give your pasta salad a fresh, colorful spin. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on June 21, 2023 Rate PRINT Share Active Time: 25 mins Total Time: 3 hrs 30 mins Servings: 6 to 8 Easy to assemble and easy to transport, pasta salads instantly take the guesswork out of prepping for crowd-filled occasions like potlucks and picnics. A classic pasta salad recipe is a staple for any Southern host, primarily because cold salads will always fit perfectly for brunch, ladies luncheons, and light summer suppers alike. Give your salad lineup a fresh, colorful spin this season, starting with broccoli-and-grape salad. If you're a broccoli salad fan, you'll really swoon over this version. Fresh broccoli and chopped pecans add glorious crunch to the creamy, farfalle-based pasta salad, while grapes add just a touch of sweetness. Finish it all with some crumbled bacon slices? Now we're in business. Robby Lozano; Food Stylist: Emily Nabors Hall A sweet-yet-tangy dressing lets all the ingredients really shine. Serve this broccoli pasta salad recipe as a spring or summertime side alongside your favorite grilled chicken recipe, or double the batch to share at a potluck or church gathering. Ingredients 1 cup chopped pecans 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 8 ounces bow-tie pasta, cooked (½ of a 16-oz. package) 2 cups seedless red grapes, halved 8 cooked bacon slices, crumbled Directions Bake pecans: Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Robby Lozano; Food Stylist: Emily Nabors Hall Cook pasta: Prepare pasta according to package directions. Robby Lozano; Food Stylist: Emily Nabors Hall Chop broccoli: 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. Robby Lozano; Food Stylist: Emily Nabors Hall Make dressing: Whisk together mayonnaise and next 4 ingredients in a large bowl. Robby Lozano; Food Stylist: Emily Nabors Hall Combine ingredients: Add broccoli, hot cooked pasta, and grapes, and stir to coat. Robby Lozano; Food Stylist: Emily Nabors Hall Chill pasta salad: Cover and chill 3 hours. Stir bacon and pecans into salad just before serving. Robby Lozano; Food Stylist: Emily Nabors Hall Rate It Print