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
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.