Calistoga Pasta 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

For the dressing:

• 1 cup mayonnaise
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350°F. Arrange pecans on a sheet pan in a single layer and bake until lightly toasted, 5-7 minutes, stirring halfway through. Set aside to cool.
2. Bring a large pot of salted water to boil and cook pasta according to package directions.
3. While pasta cooks, chop the broccoli. Cut the heads from the stems and chop florets into bite-sized pieces. Peel the outside of the stems with a vegetable peeler, and finely chop the stems.
4. Place pasta, cooked pasta (still hot, if possible), grapes, and red onion in a large bowl.
5. In a small bowl, whisk together the dressing ingredients: the mayo, honey, apple cider vinegar, salt, and black pepper. Pour over pasta mixture and toss to coat.
6. Cover and chill until ready to serve, at least 3 hours. When ready to serve, stir in bacon and pecans. Enjoy!