Pasta Salad with Broccoli and Grapes

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)

1 lb fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup chopped red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, cut in half

1 cup chopped pecans

8 slices bacon, crisply cooked, crumbled

Freshly ground pepper, if desired 

Directions

1.       Cook and drain pasta as directed on package.

2.       Meanwhile, cut broccoli florets from stems; separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems; finely chop stems.

3.       In large bowl, mix mayonnaise, sugar, onion, vinegar and salt with whisk. Add broccoli fl orets and stems, grapes and hot cooked pasta; stir to coat. Cover; refrigerate 3 hours.

4.       Sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.

5.       Just before serving, stir pecans and bacon into salad. Sprinkle with pepper.