Cooking Thursday

We had a potluck at work this week and I brought this salad.  It's got an unusual mix of ingredients and is so good!  I got the recipe from Carrie of Northwoods Scrapbook. Her recipe called for pecans, but since I don't like them, I used almonds instead, so take your choice!  Thanks Carrie - it was a hit!

Broccoli and Grape Pasta Salad

8 ounces bow tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 slices bacon slices, cooked and crumbled
1 cup Fresh Gourmet honey roasted almonds

Cook pasta as directed on package, drain and rinse with cool water.
Cut broccoli florets from stems and separate into small pieces.
Whisk together mayonnaise, sugar, onion, vinegar and salt.
Stir together pasta, grapes and broccoli, then stir mayonnaise sauce in.
Refrigerate at least 3 hours before serving.  Stir almonds and bacon into salad immediately before serving.