BROCCOLI AND BACON PASTA SALAD
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.