8 servings
2 lbs. broccoli florets, cut into bite-size pieces
1/3 c. raisins
1/4 c. pine nuts
1/2 pound penne pasta, cooked and chilled
3 green onions, chopped
1/2 c. bacon, cooked, crumbled
Dressing:1/2 c. brown sugar1 c. mayonnaise2 T. red wine vinegar
10 years later, I find your post. I have a friend who was crushed when Lotsa Pasta closed their doors. Whenever she came into town, she would go their the first night just to get this salad! Now I can make it for her. I always double the dressing though. Thank you!!
ReplyDeleteThis is awesome. My girl friend and I use to frequent this spot back in the 90's. So Happy to have found this recipe.
ReplyDeleteWow, blast from the past! But you forgot the red cabbage. Remember how the dressing would turn pink?
ReplyDelete