Great for Memorial Day and as a side dish for barbecue, this pasta salad is a simple and quick recipe. Rather than grabbing a tub at your local deli, try and make this instead!
- 1 cup chopped pecans
- 8 ounces small pasta
- 1 pound fresh broccoli
- 1 cup plain Greek yogurt or mayonnaise
- ⅓ cup sugar
- ⅓ cup diced red onion
- ⅓ 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 for 5 to 7 minutes or until lightly toasted, stirring halfway through. Meanwhile, prepare your pasta according to package directions.While your pasta is cooking, cut broccoli into bite-sized pieces.Whisk together Greek yogurt 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.
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