The Best Pasta Salad Ever {Really}

The best pasta salad ever. That’s quite a bold statement to make, isn’t it?

With bacon and toasted pecans, Greek yogurt and red wine vinegar, this pasta salad has just the right balance of flavors.  So easy and so good!  #recipe #pasta

(photo updated 5/25/2013)

But let me give you the reasons why I love this pasta salad:

1. Since I don’t like mayonnaise, I substituted Chobani plain Greek yogurt instead. It was the bomb!  I scarfed this stuff down like it was my last meal.

2.  This salad has the perfect amount of crunch from the broccoli and grapes.

3.  Oh, and from the toasted pecans. I could eat toasted pecans all day.

4.  It’s slightly tangy from the red wine vinegar, yet with just the right amount of sweetness.

5.  Plus, it has bacon in it. Wait…should that be #1?

I look forward to grilling season all year long.  There is pretty much nothing I like more than foods right off the charcoal grill.  I know gas grills are more convenient, but you just can’t beat that charcoal flavor.  Or the smell.  I sort of rub my face against the Tall Boy’s shirt after he comes inside from grilling, take a big whiff, and fall into a charcoal induced coma.  Seriously, if there was a charcoal scented cologne, I’d buy that for him in an instant.

Does that make me weird?

 

The Best Pasta Salad Ever {Really}

Ingredients

  • 1 cup chopped pecans
  • 8 ounces small pasta
  • 1 pound fresh broccoli
  • 1 cup plain Greek yogurt (I used Chobani 2%), or 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 cooked bacon slices, crumbled

Instructions

  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. Meanwhile, prepare your pasta according to package directions.
  3. While your pasta is cooking, cut broccoli into bite-sized pieces.
  4. Whisk together Greek yogurt and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
http://kitchenmeetsgirl.com/the-best-pasta-salad-ever-really/

XO, Ashley

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Comments

  1. This does sound great- minus the mayo for me! A little evoo to get things sliding! ;)
    Blog is the New Black recently posted..S’mores BarsMy Profile

  2. This could be the most perfect salad for my next summer get together. Everything tastes better with bacon in it! Wonderful pics!

  3. You just made one of my favorite side dishes into a main meal using pasta…I LOVE IT!!! This is a perfect summer time recipe:-) Your fonts look clear to me btw!!! Have a great day!!!
    BruCrew Life recently posted..Trick or Treat Tuesday!My Profile

  4. This really does look like the best pasta salad ever. It has all of my favorite ingredients! And cute placemat. I have the same one. Target?
    Chung-Ah | Damn Delicious recently posted..Stovetop Butternut Macaroni and CheeseMy Profile

  5. looks mighty tasty! you know i’m a huge pasta salad fan + could definitely go for a bowl of this …. right now. =)
    amy @ fearless homemaker recently posted..angel food cupcakes with whipped vanilla creamMy Profile

    • We’ll definitely be making this again–it was a nice change from our usual potatoes on the grill. We’re creatures of habit around my house (most of the time, anyway).

  6. I want some of this to go with my grilled dinner tonight! It looks delicious!
    BreAna {Sugar & Spice & All Things Iced} recently posted..Elephants and Onesie Sugar CookiesMy Profile

  7. Your picture looks clear to me and so does the message that THIS PASTA SALAD LOOKS AWESOME. I LOVE broccoli salad (with golden raisins and bacon and the like) but this sounds like a yummier twist that could almost be made into a meal, too. I see those toasted pecans–yummo!!

    • Jocelyn and Hayley–thanks for the feedback on the font. Maybe it’s just my computer?!?

      Also, I do love that you could easily make this into a main dish. Plus, since it has broccoli in it, it’s like totally healthy, right?!?!?

  8. Your picture looks clear to me and so does the message that this looks AWESOME. I love broccoli salad (with the tangy dressing, golden raisins and bacon and the like) but this looks like it could easily become a meal. Or every meal, if you’re me :)

  9. That does look yummy! I wouldn’t have thought to put grapes in it but I bet it compliments that sweet and salty flavor.
    Heidi Bundles Of Hugs recently posted..Lemon Glazed CakeMy Profile

  10. I’m not a fan of mayo either but this sounds yummy. Oh and I do see those pecans!

  11. I’m definitely trying this one soon. YUM.

    I can’t really help you with your PicMonkey problem, but I can tell you that it is no Picnik. I’m going to miss Picnik BIG TIME!! Good luck with your pics!
    Jen @ Jen’s Favorite Cookies recently posted..Iced Oatmeal CookiesMy Profile

  12. Not a big charcoal fan BUT this pasta salad sounds and looks really great! I am a big pasta salad lover!
    On the picture -not sure why but I can see what you mean, very barely noticeable though. I am still hoping to find out that Google decided to not shut down Picnik and will keep it as a free site. (maybe??)
    Thanks for adding to Whip It Up Wednesday!
    Tara @ CrockPotLadies recently posted..Crock-Pot Italian Chicken Noodle Casserole – Whip It Up WednesdayMy Profile

  13. Looks amazingly delicious! I’d have to leave out the pecans since I’m allergic, but that just means I get to add extra bacon, right? ;-)

  14. I made this salad for our lunches this week and all I can say is YUMMY!!! It was a big.hit!!!

  15. Deneicer says:

    Hi! I saw these ‘Man Scents’ awhile ago … and when you mentioned sucking the grilling charcoal smell from your man’s shirt … well; I thought of these candles. LOL! http://menscents.net/BBQ.html

    I am excited to try the recipe! We have a pot-luck dinner coming this Saturday. Yep, you guessed it: I am making this!

  16. This was delicious. I made it without most of the sugar (only used about one tablespoon) because I like it tangy and don’t need the sugar. Also, I threw the broccoli in with the pasta just for the last second of cooking. It didn’t cook the broccoli (just blanched it a bit) but made it a brighter green. Thanks so much for the recipe!

  17. I made this last night and it was very good. I love these flavors together. You have the sweetness of the sauce and the saltiness of the bacon combined with the cruch of the toasted pecans omg so delish! I will definitely make this again. The only problem I had was when the pecans were in the oven they weren’t toasting. It probably depends on your oven though. I took them out and finished up on the burner and they turned out fine.

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