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!
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.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg