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Saturday, June 14, 2014

Another salad dinner winner...


Pasta salad is a favorite of my son's.  I was excited when I came across this recipe from Cooking Classy on Pinterest.  It just looked like a great combination to me.  And when I made it, it received three thumbs up.  Son even went back for seconds...almost unheard of.

I'll definitely be making it again.  I made slight changes from the original recipe...like leaving the grapes whole instead of halving them (which I did so the leftovers wouldn't get soggy) and adding cooked chicken breast to make it a meal in itself.  I also made the dressing with what I had on hand, rather than the original recipe's lower-fat version.  And I never measure anything...I always just put things in till the bowl is full, so the measurements I have below are approximate.

Broccoli, Grape, and Pasta Salad

In a large salad bowl, place:
8 oz bowtie pasta, cooked al dente
brocolli florets, raw (2 heads of broccoli)
red seedless grapes, about two cups
1/4 to 1/2 purple onion, thinly sliced
bacon, crisply cooked and crumbled, about 8 slices
3 cooked chicken breast, thinly sliced

Dressing:
1 c mayonnaise
2 Tablespoons red wine vinegar
1 Tablespoon sugar

Whisk together the dressing ingredients.  Pour them over the salad ingredients and toss well.

Add pecans to individual servings if desired.  We love pecans, but I didn't want to put them in the salad itself, because I didn't want them to soak up dressing and make for soggy leftovers.
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2 comments:

  1. sounds yummy. We will be having kids and grandkids staying weeks at a time starting in a week----so looking for nutritious easy recipes. This would be great using gluten free pasta for those who can't eat wheat!! Thank you

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  2. OK don't really 'love' pasta salad but I really want to win your penny!

    ReplyDelete

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