Broccoli, Grape, and Pasta Salad

 1 cup chopped pecans

1 lb fresh broccoli

1 cup mayonaise

5 Tbsp sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

8 oz bow-tie pasta, cooked (1/2  16 oz package)

2 cups seedless red grapes, halved

8 pieces cooked bacon, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

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.

Whisk together mayonnaise 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.

Note:  Can add cooked chicken to the salad