Broccoli, Grape, and Pasta Salad

With this gorgeous weather we're having, I wanted something lighter on the menu this week. I discovered this recipe and had to try it right away. To make the recipe a little lighter, I used Kraft Mayo with Olive Oil and opted to not put the bacon bits in, although I have no doubt those would be extraordinary with this mix of flavor though.

 

Ingredients

• 1 cup chopped pecans
• 1/2 (16-oz.) package pasta
• 1 pound fresh broccoli 
• 1 cup Kraft Mayo with Olive Oil
• 1/3 cup sugar 
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar 
• 1 teaspoon salt 
• 2 cups seedless red grapes, halved 

Preparation

1. Preheat oven to 350°.  Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small piece.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir pecans into salad just before serving.