Broccoli, Grape and Whole Wheat Pasta Salad

Welcome to April’s Secret Recipe Club and Group C’s posting day.   I hope that everyone had a wonderful Easter holiday.

Secret Recipe Club

Last month, I spaced and totally forgot to sign up for the March reveal.   (Luckily, Debbi let me help out with the orphans.)  I was at least alert  for the April sign-ups and and was thrilled to receive Mommy’s Menu.   Mommy’s Menu is penned by Toni, a mom of “seven little people.”

I really wanted to stay away from sweet stuff and let me tell you there are some great recipes on Toni’s blog.   My original intent was to make one of her delicious entrees like Sticky Asian ChickenThai Chicken Salad, or Chi Chi’s Chimichangas.   (Does anyone else remember Chi Chi’s?)

But I unfortunately kind of spaced again….I found myself on Easter weekend and I was still thinking about what to make.   We finally had a beautiful day and worked in the yard all day on Saturday.   Easter Sunday followed with a ham dinner—no room for sticky chicken, chicken salad or chimichangas.     I turned to the salad section of Mommy’s Menu and found a great accompaniment for that Easter ham:  Broccoli, Grape and Pasta Salad.

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Broccoli, Grape and Whole Wheat Pasta Salad
slightly adapted from Broccoli, Grape and Pasta Salad

1 (10-oz.) box whole wheat bow-tie pasta 
1/2 c. olive oil  mayonnaise  
1/2 c. lite sour cream
1/4 c. agave nectar
1/3 c. red wine vinegar 
1 t. sea salt
1 lb. fresh broccoli, cut in florets
1/3 c.  red onion, diced
2 c. seedless red grapes, halved
1 c. sliced almonds
8 cooked bacon slices, crumbled

Cook pasta according to the package directions. 
While pasta is cooking, whisk together mayo, sour cream, agave nectar, vinegar, and sea salt.   Set aside.
Drain pasta and then rinse in cold water.   Drain well.  Combine pasta with mayo mixture.   Toss in broccoli, onion, grapes, almonds, and bacon.
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Chill for at least three hours.

Important safety tip:   Use a bigger bowl.  🙂

The only adaptations I made to this salad was to use whole wheat pasta, to add unadorned almonds (Toni candied hers) and to use half as much mayo but add 1/2 cup lite sour cream.

Thanks, Toni, for a great side dish for our Easter table.

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Thanks, also,  to our SRC hosts Jane,  SarahSuzanne, and the fabulous Group C host, Debbi.  They do a super fantastic job keeping us all organized, informed, and on track!   Thank you, ladies!

For all my past SRC posts, click here.


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Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
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