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Broccoli Grape Pasta Salad

Broccoli Grape Pasta Salad showcases broccoli, farfalle pasta, bacon, grapes, and pecans. The salad is set off with a creamy mayo-based dressing that is naturally sweetened and loaded with flavor.
Course lunch, Salad
Cuisine American
Keyword Broccoli and Grape Pasta Salad
Prep Time 20 minutes
Chilling time 30 minutes
Total Time 50 minutes
Servings 8 -10 as a side
Calories 331kcal
Author Chelsea Lords
Cost $6.23



  • 4-5 cups fresh broccoli (~1 pound or 2 stalks)
  • 8 ounces mini farfalle (bowtie) pasta noodles (1/2 of 1, 16 ounce package)
  • 2 cups halved grapes
  • 1 cup chopped pecans* Note 1
  • 1/2 cup dried coarsely chopped cooked bacon
  • 1/3 cup diced red onion Note 2


  • 3/4 cup regular full-fat mayo (I recommend Hellman's/Best Foods)
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 and 1/2 tablespoons red wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper


  • PASTA: Prepare the pasta according to package directions. Make sure to generously salt the water. The salt will season the pasta and add a lot of flavor. Once cooked al dente, drain and rinse under cold water. Set aside to cool to room temperature.
  • BROCCOLI: Remove the stems from the broccoli and cut into small bite-sized pieces.
  • SALAD: Combine the chopped broccoli, cooked pasta, and 2 cups halved grapes in a large bowl.
  • DRESSING: In a small bowl, whisk together the dressing ingredients: 3/4 cup full-fat mayo, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1 and 1/2 tablespoons red wine vinegar, 3 tablespoons honey, 1 tablespoon lemon juice. Season to taste with salt and pepper. Whisk until smooth.
  • DRESS SALAD: Combine the dressing with the grapes, broccoli, and pasta. Cover and chill for 30 minutes to 2 hours.
  • FINISHING: Right before serving add the 1 cup coarsely chopped pecans (See Note 1), 1/2 cup cooked and crumbled bacon, and 1/3 cup diced red onion (See Note 2).
  • STORAGE: Salad is best eaten the same day it is made.



Note 1:Pecans: I like to toast the pecans. To do this, spread them evenly in a dry skillet over low heat. Stir around for 5-7 minutes or until fragrant. Be careful because the nuts can easily go from toasted to scorched.
Note 2: Red onion: To take away the bite of the red onion, peel and dice the red onion and then submerge the pieces in a bowl of cold or ice water. Let sit for at least ten minutes, stirring once or twice, before draining and using in this salad.


Serving: 10as a side | Calories: 331kcal | Carbohydrates: 30.9g | Protein: 5.3g | Fat: 21.6g | Cholesterol: 9.5mg | Sodium: 124.1mg | Fiber: 2.4g | Sugar: 11.5g