I’ve been a touch absent on the ol’ blog-ski as of late.
I could give you all the excuses:
I spend over 30 hours with these children last weekend between the school day Friday and Relay for Life (which is an 18 hour overnight fundraiser for the American Cancer Society.)
I followed up the Relay festivities on Mother’s Day by cooking paella for the first time for my lovely Mummy. (More to come on that soon….ish.)
I’ve been writing my silly little heart out over on the Llamadorks Tumblr, mostly about my newest obsession: Carly Rae Jepsen.
But in lieu of all these lame excuses let me offer you some salad.
A tasty, refreshing and down right irresistible pasta salad that will no doubt be my go-to for the summer. It’s tangy, sweet, salty and I’ve been (literally) eating it for breakfast, lunch and dinner.
I can’t actually take credit for the recipe though. It’s a Southern Living creation I found floating around MyRecipes.com
I did make some (very delicious) tweaks to it though, which I’m sharing here in italics.
Broccoli Bowtie Pasta Salad with Grapes and Bacon
Adapted from Southern Living
- 1 cup chopped pecans
- 1/2 (16-oz.) package farfalle (bow-tie) pasta (I used a full pound, whoops!)
- 1 pound fresh broccoli
- 1 cup mayonnaise (I used half mayo, half 2% Greek yogurt)
- 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 cooked bacon slices, crumbled
- 1/2 cup grape tomatoes, halved
- Prepare pasta according to package directions.
- Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. (This is also when I cooked my bacon and halved grapes)
- Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, grapes, bacon and pecans. (The recipe said to chill for three hours, but I enjoy warm pasta salad so I dove in right away.)
Since I used a whole pound of pasta this recipe made a ton of salad, so if you don’t want to be eating off it all week (which obviously doesn’t bother this gal!) I suggest following the original recipe and only use 8oz of dried pasta.
Love to all,
~the filled with lame excuses and lots of pasta salad gal, Jess