Saturday Beefcake: Summer Pasta Salad

Pecans, one cup chopped
Farfalle Pasta cooked al dente, half pound
Broccoli, one pound, fresh
Mayonnaise, one cup
Crystalline Fructose, one third cup
Red Onion, diced one third cup
Red Wine Vinegar or Balsamic Vinegar one third cup
Sea salt, one teaspoon
Red Grapes, halved, two cups
Crumbled Turkey Bacon or Soy Baco-bits, to taste
Pre-heated Oven 350°





1. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.





3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours.
4. Stir bacon and pecans into salad just before serving.