Recipe -- Broccoli, Grape and Pasta Salad

From Southern Living Magazine, I found this somewhere online and made it at the last minute when friends came over this week. I doubled this recipe, which was a good thing. It was a huge hit!

BROCCOLI, GRAPE AND PASTA SALAD

8 oz. box of farfalle (bow-tie) pasta
1 lb. fresh broccoli
1 c. chopped cashews (original recipe called for pecans, but Trevor is allergic)
1/3 c. diced red onion
1 c. mayonnaise
1/3 c. sugar
1/3 c. red wine vinegar
1 t. salt
8 cooked bacon slices, crumbled
2 c. seedless red grapes, cut in half

Prepare pasta according to package directions. When cooked, place in colander and let cold water run over pasta to stop cooking.

Cut broccoli florets from stems and separate florets into small pieces (much smaller than bite-sized). Peel away tough outer layer of stems, and finely chop stems.  Put broccoli into large serving bowl with nuts and red onion.

Whisk together mayonnaise, sugar, vinegar and salt. Pour over pasta, stir, and chill until ready to serve. At last minute, stir in bacon and grapes.