Description
A refreshing and flavorful Calistoga Pasta Salad featuring bow-tie pasta, crisp broccoli, sweet red grapes, crunchy toasted pecans, and smoky bacon, all tossed in a tangy honey-apple cider vinegar mayonnaise dressing. Perfect for picnics, potlucks, and summer gatherings.
Ingredients
Scale
Salad Ingredients
- 1 cup pecans, chopped
- 1 lb broccoli
- 1/3 cup red onion, chopped
- 8 oz bow-tie pasta
- 2 cups seedless red grapes, cut in half
- 8 slices bacon, cooked and crumbled
Dressing
- 1 cup mayonnaise
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast Pecans: Preheat oven to 350°F. Arrange pecans in a single layer on a sheet pan and bake for 7 minutes, stirring halfway through, until lightly toasted. Remove from oven and set aside to cool.
- Cook Pasta: Bring a large pot of salted water to a boil. Add bow-tie pasta and cook according to package instructions until al dente. Drain and keep pasta hot if possible.
- Prepare Broccoli: While pasta cooks, cut broccoli heads into bite-sized florets. Peel outer layer from stems with a vegetable peeler and finely chop the stems.
- Combine Salad Ingredients: In a large bowl, place the hot cooked pasta, chopped broccoli florets and stems, halved grapes, and chopped red onion. Mix gently to combine.
- Make Dressing: In a small bowl, whisk together mayonnaise, honey, apple cider vinegar, salt, and black pepper until smooth.
- Toss Salad with Dressing: Pour dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly.
- Chill Salad: Cover the bowl and refrigerate for at least 3 hours to let flavors meld and the salad to chill properly.
- Add Bacon and Pecans: Just before serving, stir in the cooked crumbled bacon and cooled toasted pecans for added crunch and flavor.
- Serve: Serve chilled and enjoy this vibrant and tasty pasta salad.
Notes
- For a vegetarian version, omit the bacon and consider adding toasted sunflower seeds or extra pecans for crunch.
- Ensure the dressing is well blended before tossing to avoid clumps of mayonnaise.
- Cooking pasta al dente keeps it firm and prevents sogginess when chilled.
- The salad can be made a day ahead for better flavor development and convenience.
- Substitute mayonnaise with a vegan mayonnaise if vegan diet is desired.
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 20 mg
