“I made this first to take it to a retiree meeting and it went over so big that everyone was asking for the recipe”

2 2 minutes read

This Calistoga Pasta Salad is a delightful blend of textures and flavors, combining crisp broccoli, sweet grapes, savory bacon, and toasted pecans with tender bow-tie pasta. All of these delicious components are tossed in a unique sweet and tangy honey-mayonnaise dressing, creating a refreshing and satisfying dish perfect for picnics, potlucks, or any gathering.

Calistoga Pasta Salad

Ingredients:

Ingredient	Quantity
Pecans, chopped	1 cup
Broccoli	1 lb
Red onion, chopped	1/3 cup
Bow-tie pasta	8 oz
Seedless red grapes, cut in half	2 cups
Bacon, cooked and crumbled	8 slices

For the Dressing:

Ingredient	Quantity
Mayonnaise	1 cup
Honey	1/4 cup
Apple cider vinegar	1/4 cup
Salt	1 teaspoon
Black pepper	1/4 teaspoon

Instructions:

Toast Pecans: Preheat oven to 350°F (175°C). Arrange the 1 cup of chopped pecans on a sheet pan in a single layer. Bake until lightly toasted, approximately 5-7 minutes, stirring halfway through to ensure even toasting. Set aside to cool completely.
Cook Pasta: Bring a large pot of salted water to a boil. Add the 8 oz bow-tie pasta and cook according to package directions until al dente. Drain well.
Chop Broccoli: While the pasta cooks, prepare the 1 lb broccoli. Cut the heads from the stems and chop the florets into bite-sized pieces. Peel the tough outside of the broccoli stems with a vegetable peeler, and then finely chop the stems as well; they add great texture.
Combine Salad Base: In a large bowl, combine the chopped broccoli, the cooked (still hot, if possible, as it helps absorb dressing) and drained pasta, 2 cups seedless red grapes (cut in half), and 1/3 cup chopped red onion.
Prepare Dressing: In a small bowl, whisk together all the dressing ingredients: 1 cup mayonnaise, 1/4 cup honey, 1/4 cup apple cider vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until completely smooth and well combined.
Dress & Chill: Pour the prepared dressing over the pasta mixture in the large bowl and toss gently but thoroughly to coat all the ingredients. Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 3 hours (or preferably longer, even overnight) to allow the flavors to meld.
Serve: When ready to serve, remove the salad from the refrigerator. Stir in the 8 slices of cooked and crumbled bacon and the cooled toasted pecans. Toss one final time and serve.