Pasta Salad with Broccoli and Grapes

Dairy Free
Health score
13%
Pasta Salad with Broccoli and Grapes
205 min.
8
509kcal

Suggestions


Looking for a delightful and refreshing dish that’s perfect for any occasion? Our Pasta Salad with Broccoli and Grapes is a fantastic choice that combines vibrant flavors and textures, making it an ideal side dish, antipasti, or even a light snack. This dairy-free recipe is not only easy to prepare but also packed with nutrients, thanks to the fresh broccoli and juicy grapes.

The star of this salad is the bow-tie pasta, which provides a fun shape and a satisfying bite. Tossed with crisp bacon and crunchy pecans, each mouthful is a delightful mix of savory and sweet. The creamy dressing, made with mayonnaise, red onion, and a hint of red wine vinegar, ties everything together beautifully, creating a dish that is both creamy and tangy.

Perfect for summer picnics, potlucks, or family gatherings, this pasta salad can be made ahead of time, allowing the flavors to meld together in the refrigerator for a few hours. With a preparation time of just over three hours, you can easily whip this up and let it chill while you focus on other dishes. Serve it alongside grilled meats or enjoy it on its own for a light meal. Your guests will be raving about this unique and delicious salad!

Ingredients

  • oz farfalle pasta uncooked (farfalle)
  • lb broccoli fresh
  • slices bacon crumbled cooked
  • cup mayonnaise 
  • cup pecans chopped
  • servings pepper freshly ground
  • cups grapes red seedless cut in half
  • 0.3 cup onion red chopped
  • 0.3 cup red wine vinegar 
  • teaspoon salt 
  • 0.3 cup sugar 

Equipment

  • bowl
  • frying pan
  • knife
  • whisk

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.
  4. Add broccoli fl orets and stems, grapes and hot cooked pasta; stir to coat. Cover; refrigerate 3 hours.
  5. 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.
  6. Just before serving, stir pecans and bacon into salad.
  7. Sprinkle with pepper.

Nutrition Facts

Calories509kcal
Protein7.6%
Fat59.35%
Carbs33.05%

Properties

Glycemic Index
38.64
Glycemic Load
18.34
Inflammation Score
-6
Nutrition Score
19.106956505257%

Flavonoids

Cyanidin
1.46mg
Delphinidin
0.99mg
Catechin
0.99mg
Epigallocatechin
0.77mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.31mg
Luteolin
0.45mg
Isorhamnetin
0.33mg
Kaempferol
4.49mg
Myricetin
0.04mg
Quercetin
3.2mg

Nutrients percent of daily need

Calories:509.38kcal
25.47%
Fat:34.3g
52.76%
Saturated Fat:5.25g
32.79%
Carbohydrates:42.97g
14.32%
Net Carbohydrates:38.8g
14.11%
Sugar:16.87g
18.75%
Cholesterol:19.68mg
6.56%
Sodium:625.22mg
27.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.89g
19.77%
Vitamin K:109.68µg
104.46%
Vitamin C:52.48mg
63.61%
Manganese:1.05mg
52.48%
Selenium:24.68µg
35.26%
Phosphorus:176.1mg
17.61%
Copper:0.34mg
17.03%
Fiber:4.17g
16.67%
Vitamin B1:0.23mg
15.5%
Vitamin B6:0.25mg
12.69%
Magnesium:50.06mg
12.52%
Potassium:431.05mg
12.32%
Folate:47.26µg
11.81%
Vitamin E:1.69mg
11.27%
Zinc:1.58mg
10.53%
Vitamin B3:1.92mg
9.62%
Vitamin B2:0.15mg
9.11%
Iron:1.47mg
8.18%
Vitamin A:407.62IU
8.15%
Vitamin B5:0.73mg
7.31%
Calcium:51.87mg
5.19%
Vitamin B12:0.12µg
2.01%