Broccoli, Tomato, and Pasta Salad

By june

Ingredients

• 1 cup chopped pecans
• 1/2 (16-oz) pkg farfalle (bow-tie) pasta
• 1 lb fresh broccoli
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 tsp salt
• 2 cups cherry tomatoes, halved
• 8 cooked bacon slices, crumbled

Preparation

Step 1

Preheat oven to 350 degrees. 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 tomatoes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.