Simple Pasta and Veggie Salad

Perfect for a crowd (I doubled the recipe below to make a huge batch), this salad stimulates the taste buds--tangy, crunchy and savory. It was simple to make and also gave us great leftovers. I'd recommend adding grilled chicken breast to a leftover batch for a filling lunch or supper. The original recipe was from Southern Living, but I created my own variation.

Simple Pasta and Veggie Salad

Ingredients

1 cup chopped pecans

• 1/2 (16-oz.) package farfalle (bow-tie) pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise 
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 1.5-2 cups diced red, yellow and orange bell peppers
• 8 cooked bacon slices, crumbled 

Preparation

• Prepare pasta according to package directions.
• 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 four ingredients in a large bowl; add broccoli, hot cooked pasta, and peppers, and stir to coat. Cover and chill three hours. Stir bacon and pecans into salad just before serving.

Variation of a recipe from Southern Living , September 2011