Broccoli Grape Pasta Salad

Broccoli Grape Pasta Salad is a delightful fusion of textures and flavors. Tender pasta, crunchy broccoli, and sweet, juicy grapes add vibrant color and sweetness. Candied cinnamon pecans bring a satisfying crunch, while a creamy, tangy dressing ties everything together with a perfect hint of brightness.

Ingredients for Broccoli Grape Pasta Salad

• Farfalle (Bowtie) Pasta: These charming noodles are great for creamy dressing salads and appeal
• Broccoli: Crisp, green florets provide a crunchy texture and a nutritious touch.
• Red Grapes: Juicy and sweet; bring a refreshing burst of flavor and a stunning pop of color
• Mandarin Oranges: Or fresh mandarins soaked in sweet orange juice for tangy-sweet brightness.
• Red Onion: Bring savory depth and a subtle, peppery contrast to the salad’s sweetness.
• Candied Spiced Pecans (or Toasted): Coated in warm spices or toasted for a rich, nutty crunch.
• Fresh Parsley: Adds a touch of herbal freshness and a hint of green to enhance the dish’s flavor.
• Greek Yogurt: Or Mayonnaise makes a creamy, rich base for the dressing.
• Red Wine Vinegar: Sharp and tangy with a fruity taste, it brightens the creaminess of the dressing
• Sweetener: Honey, or Sugar. Adds sweetness that balances and rounds out the flavors
• Poppy Seeds: Provide a subtle nutty crunch and an attractive texture to the salad.
• Seasonings: Salt and Black Pepper. The essential duo that enhances and ties the flavors together.

Broccoli Grape Pasta Salad Recipe

For the Salad

• 8 oz (1/2 lb / 227 g) Farfalle (bowtie) pasta
• 3 cups (about 300 g) fresh broccoli florets, chopped into bite-sized pieces
• 2 cups (300 g) red seedless grapes, halved (or mini red grapes)
• 1 cup (175 g) mandarin orange segments (or fresh mandarins soaked in sweet orange juice for 30 minutes)
• 1/4 cup (35 g) red onion, diced
• 1/2 cup (60 g) candied spiced pecans (or toasted pecans), coarsely chopped
• 1/3 cup (50 g) dried cranberries
• 2 tablespoons (6 g) fresh parsley, finely chopped

For the Dressing (Yields: 3/4 cup / 6 oz / 180 ml)

• 1/2 cup (125 g) plain low-fat Greek yogurt (or mayonnaise for a richer option)
• 2 tablespoons (30 ml) red wine vinegar
• 1–2 tablespoons (15–30 ml) pure raw honey, maple syrup, or sugar (adjust to taste)
• 1–2 teaspoons (3-6 g) poppy seeds (more if preferred)
• Salt and black pepper, to taste

Recommended Equipment

• Large Pot: Essential for cooking the pasta and blanching the broccoli efficiently.
• Slotted Spoon: Perfect for transferring broccoli florets to an ice bath.

How to Make Broccoli Grape Pasta Salad

Prepare the Broccoli: Bring a large pot of salted water to a boil. Once boiling, blanch the broccoli florets for 1–2 minutes, until they are slightly tender but still crisp. Using a slotted spoon, immediately transfer the florets to an ice bath for 1–2 minutes to stop the cooking process. Then drain and pat them dry.

Note: If using a small pot, ensure there’s enough water left after blanching the broccoli to cook the pasta evenly.

Cook the Pasta: Bring the same water back to a boil. Add the farfalle pasta and cook according to package instructions (about 8–10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Note: The water will be slightly green from the broccoli and already be seasoned. This is normal and adds a subtle flavor boost to the pasta.

Make the Dressing: In a small bowl, whisk together Greek yogurt (or mayonnaise), red wine vinegar, honey (or preferred sweetener), poppy seeds, and black pepper. Taste and adjust the sweetness or tanginess to your liking.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, broccoli, red grapes, mandarin oranges (soaked in sweet orange juice for 30 minutes and drained), red onion, pecans, dried cranberries, and parsley.

Tip: Mandarin Oranges or use fresh mandarins soaked in sweet orange juice). Tender and zesty, these citrus jewels; especially when soaked in orange juice, add a tangy-sweet brightness that lifts the dish.

Add the Dressing: Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.

Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, give it a gentle stir and adjust the seasoning if needed. Garnish with additional parsley, if desired.

Serve as a side dish with grilled chicken, fish, or sandwiches. It also pairs beautifully with crusty bread for a light and refreshing meal.

Storage & Serving

Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.

Dressing Separately: For best results, keep the dressing separate if you plan to store leftovers for longer. Mix just before serving to maintain freshness and texture.

Serving: Chill salad for at least 30 minutes before serving for the flavors to blend. Just before serving, sprinkle additional parsley or poppy seeds for a fresh and vibrant presentation.

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