1 cup uncooked mini farfalle pasta (bowtie)
8 slices bacon, crisply cooked
broccoli flowerettes, fresh
1 1/2 cups sweet red grapes, cut in half
1/3 cup toasted pecans, for garnish

DRESSING:

1/2 cup mayonnaise
2 tbsp. rice vinegar
2 scant tbsp. granulated sugar

After bacon is cooked, break into small pieces. Cut broccoli flowerettes from stem and place in bowl. For softer pieces they can be blanched in boiling water, drain and cool. Careful not to cook.

The bacon, grapes and broccoli can be done earlier and put into the serving bowl. Can be done the day before also.

In a 2-quart saucepan, bring 4 cups water to boil. Add the pasta, stir, turn off the heat and put a tight fitting lid on pan. Leave for exactly 15 minutes.

While pasta is "cooking", make the dressing, mayonnaise, vinegar and sugar. Drain pasta, put back in pan and pour the dressing over pasta. Add all ingredients together except pecans. When ready to serve add the toasted pecans.

Note: Do not use walnuts for this recipe.

Submitted by: Marge