This pasta salad is based on a broccoli salad recipe that I got from Simply Recipes.  I needed to bring a pasta salad to a gathering this weekend, and remembered the broccoli salad and how good it was, so I modified it a little.  It’s a great pasta salad.  Try it this week!

1 pound farfalle pasta (or any short pasta)
5-6 cups broccoli florets
1 small onion, thinly sliced
½ pound of bacon, cooked and crumbled
½-1 cup chopped pecans
2 cups mayonnaise
4 tablespoons apple cider vinegar
½ cup honey
Salt and pepper
Cook pasta according to package directions; drain, rinse, and set aside.  Now you need to blanch the broccoli.  Bring a large pot of salted water to a boil, add the broccoli, and cook for 1 minute. Drain and immediately plunge the broccoli into ice water to stop the  cooking process.  Once cooled, drain and set aside.  Mix the mayonnaise, vinegar, and honey together in a small bowl.  In a large bowl, mix all of the ingredients and the dressing, tossing well to coat.  Salt and pepper to taste.

NOTE:  You can make this recipe the day before serving it.  If you do, just leave out the bacon and the pecans and mix them in just before serving.

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