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

Calistoga Pasta Salad

This vibrant pasta salad combines crisp broccoli, sweet red grapes, smoky bacon, and crunchy toasted pecans with tender bow-tie pasta, all coated in a creamy honey-mayo dressing. Perfect for picnics, potlucks, or a refreshing side dish!

Ingredients:

• Bow-tie pasta — 8 oz

• Broccoli — 1 lb, cut into bite-sized florets (stems peeled and finely chopped for extra crunch)

• Seedless red grapes — 2 cups, halved

• Red onion — 1/3 cup, finely chopped

• Bacon — 8 slices, cooked and crumbled

• Pecans — 1 cup, chopped and toasted

Dressing:

• Mayonnaise — 1 cup

• Honey — 1/4 cup

• Apple cider vinegar — 1/4 cup

• Salt — 1 tsp

• Black pepper — 1/4 tsp

Instructions:

1. Toast the pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–7 minutes, stirring halfway, until fragrant. Let cool.

2. Cook the pasta: Boil pasta in salted water until al dente. Drain and let cool slightly (warm pasta absorbs dressing better).

3. Prep the broccoli: Chop florets into small pieces. Peel and finely chop the stems for added texture.

4. Combine salad ingredients: In a large bowl, mix pasta, broccoli, grapes, and red onion.

5. Make the dressing: Whisk together mayo, honey, vinegar, salt, and pepper until smooth.

6. Toss and chill: Pour dressing over salad and mix well. Cover and refrigerate for at least 3 hours (or overnight) to let flavors meld.

7. Finish & serve: Just before serving, stir in bacon and toasted pecans. Toss gently and enjoy!

This make-ahead dish is a crowd-pleaser—creamy, sweet, tangy, and packed with satisfying crunch!