Muscadine & Broccoli Pasta Salad | Kitchen Recipe | The Key Ingredient | PBS North Carolina

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while providing a similar texture.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch with more nutrients.

Bring a pot of water to a vigorous boil and add a generous amount of salt until it tastes like ocean water.

Add the pasta to the boiling water and cook for about 6 minutes.

When the pasta is about 2 minutes from being done, add the broccoli to the pot to cook until crisp-tender, about 2 minutes.

Drain the pasta and broccoli well, letting gravity do the work to remove moisture without rinsing them.

In a large bowl, combine mayonnaise, sugar, sherry vinegar, powdered mustard, poppy seeds, salt, and black pepper to make the dressing; stir until creamy.

Add the warm pasta and broccoli to the dressing and stir to combine while still warm.

Halve the muscadine grapes, removing seeds if necessary, and add them to the bowl.

Finely slice shallots and fold them into the mixture.

Refrigerate the salad for at least 2 hours to let flavors meld and dressing firm up.

Before serving, add chopped pecans and crispy bacon to the salad, mixing gently.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens