Broccoli & Grapes Pasta Salad

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  • 1/2 cup chopped pecans $
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.


This recipe is slightly adapted from My Recipes