Broccoli, Grape, and Pasta Salad Recipe

Ingredients

1 cup chopped pecans (I used 1/2 cup pecans, and 1/2 cup cashews - I had them already for a recipe later this week, and didn't want to have to buy another package of pecans to make a cup)
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise (I only used a half cup)
1/3 cup sugar (I only used about 1/8 cup)
1/3 cup diced red onion
1/3 cup red wine vinegar (skipped this one altogether, and it still tasted delicious)
1 teaspoon salt
2 cups seedless red grapes, halved (I couldn't find red grapes in my local grocery store, so I used green grapes. I thought I'd be dissatisfied, but I really loved the bite it brought to the pasta salad)
8 cooked bacon slices, crumbled (again, we overdosed, and will never go back)

Preparation

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. Prepare pasta according to package directions. 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. 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.