I love this take on the classic cold broccoli salad. The cranberries and pecans give it a subtle sweetness while the bacon adds a nice salty/savory element. Adding the pasta really amps this typical side dish up to a filling main course. My husband RAVED while eating - I will definitely make this again! Enjoy!
*This made enough for two adults. It can easily be doubled to accommodate a larger crowd.
- 1/2 cup chopped pecans, toasted
- 6 oz cooked bow-tie pasta
- 2 to 3 heads of fresh broccoli, rinsed and DRIED well
- 1/2 cup mayonnaise
- 3 Tbl white sugar
- 3 Tbl red wine vinegar
- 1/2 teaspoon salt
- 1/3 cup dried cranberries
- 4 cooked bacon slices, crumbled
Preheat oven to 350°. Bake pecans on a cookie sheet for 7 minutes or until lightly browned. Remove from oven and let cool.
Cut broccoli florets from the stems and separate florets into small pieces. Whisk together mayonnaise, sugar, vinegar and salt in a large bowl. Add broccoli, cooked pasta, cranberries, pecans and cooked, crumbled bacon. Cover and chill for about 2 or 3 hours. Enjoy!