1/3 cup chopped pecans
3 cups cooked, farfalle (bow-tie) pasta
5 cups or about 1 head fresh broccoli
1/2 cup light mayonnaise
3 tablespoons sugar
1/3 cup diced red onion
3 tablespoons red wine vinegar
1/2 teaspoon salt
1 cup celery, sliced
½ cup Craisins
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, cooked pasta, Craisins, and celery and stir to coat. Cover and chill 3 hours. Stir pecans into salad just before serving.
Yield: About 8 servings
Per cup: about 200 calories, 6 grams fat