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.