Weekend Chef: Broccoli Grape Pasta Salad – Little Shop of Colors

Ingredients

• 1 cup chopped pecans, lightly toasted
• 1 16-oz. box bow-tie pasta (cooked al dente)
• 1 lb. fresh broccoli
• 1 cup mayonnaise (I used Duke’s mayonnaise)
• 1/3 cup sugar
• 1/3 cup red wine vinegar
• 1/2 cup diced red onion
• 2 cups seedless red grapes, halved
• 8 slices cooked bacon, crumbled (I used a jar of Hormel real bacon pieces)