2 teaspoons kosher salt, to salt the water
1 pound broccoli florets
½ pound dry farfalle pasta or pasta of your choice
1 cup walnut halves left whole, toasted in a dry pan until lightly golden
1 cup sharp white cheddar cheese, shredded
½ cup thinly sliced red onion
2 cups red grapes (cut in half if large)
1 cup mayonnaise
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon celery salt
1 teaspoon poppy seeds
½ teaspoon white pepper
½ teaspoon dry mustard
1 tablespoon granulated sugar
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
Place a 5-6 quart pot of water on to boil.
Fill a large bowl with ice water.
Once water is boiling, add kosher salt then add broccoli. Count 90 seconds then use spider or strainer and remove the broccoli to the ice water bath.
Bring water back to a boil and add pasta and cook according to package directions. Drain and cool with cold running water.
Remove broccoli to drain and dry completely on paper towels, squeezing out any excess water.
Also dry off pasta with paper towels after shaking off excess water from strainer.
Place pasta, broccoli, toasted walnuts, cheddar cheese, onions and grapes in a large bowl.
Place all dressing ingredients into a small bowl and whisk to combine then pour into large bowl with other ingredients.
Mix and refrigerate until service.
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