Broccoli Pasta Salad for a Crowd
8 ounces Farfalle (bowtie) pasta
1 ½ pounds fresh broccoli
½ cup red onion, diced
2 ½ cups seedless red grapes, halved
1 cup pecans, chopped
8 bacon slices, cooked and crumbled*
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1 teaspoon salt
Cook pasta in boiling water until al dente. Drain and set aside.
Wash broccoli and tear into very small pieces. In large bowl, place broccoli, onion, grapes, pecans, bacon and pasta; stir until mixed.
In medium bowl, mix mayonnaise, sugar, wine vinegar and salt. Pour smooth mixture over salad in large bowl; stir to mix evenly. Refrigerate a minimum of one hour before serving.
*To save time, substitute bacon with 5 ounces packaged real bacon pieces (NOT bacon bits).