1 cup penne pasta, cooked according to package directions
2 cups fresh broccoli
1/2 cup light mayonnaise
1 tsp sugar
1/2 red onion, chopped finely
2 tbsp apple cider vinegar, you can also use red wine vinegar or white vinegar
1 tbso calamansi or lemon juice
1/4 tsp salt
1/8 tsp freshly cracked pepper
1 cup seedless black grapes, halved
8 cooked bacon slices,cut into squares and fried to a crisp
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Steam for 1 minute, just until it turns bright green.
Whisk together light mayonnaise, sugar, apple cider vinegar, calamansi juice, salt, pepper, and red onions in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Add more dressing if desired.
Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.