Broccoli, Grape and Bow-Tie Salad

Prep Time
Cook Time
Ready In

"I found this recipe last year on Southern Living, I've made it quite a few times last summer, I'm making it again soon for a picnic. We love this salad and I'm sure you will also, I also want to say that it may seem watery after mixing but will thicken up when refrigerated, you also must make sure that the broccoli is completely dry before you add it in. This recipe is from So"

Original recipe yields 8 servings


  • Serving Size: 1 (230.7 g)
  • Calories 707.9
  • Total Fat - 38.6 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 76.1 mg
  • Sodium - 1054.6 mg
  • Total Carbohydrate - 67.3 g
  • Dietary Fiber - 7.9 g
  • Sugars - 14.1 g
  • Protein - 25.2 g
  • Calcium - 32.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.8 mg

Step 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.

Step 2

Prepare pasta according to package directions.

Step 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.

Step 4

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, cooked pasta, and grapes, and stir to coat.

Step 5

Cover and chill 3 hours.

Step 6

Stir bacon and pecans into salad just before serving.

Tips & Variations

No special items needed.