The weather is finally warm, and this pasta salad is tangy and delicious. Just the thing for summer!
This salad is also good with blanched and sliced asparagus.
Yield: 6 generous servings
1 cup pine nuts
1/2 (16-oz.) package bow-tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup honey
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Preheat oven to 350°. Bake pine nuts in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
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 bacon and toasted pine nuts into salad just before serving.