📝 About This Recipe
This vibrant pasta salad is a celebration of textures and contrasting flavors, marrying the whimsical shape of farfalle with a bright, velvety poppyseed emulsion. Inspired by classic American garden parties, it balances the savory crunch of toasted pecans and fresh broccoli with the sweet burst of Mandarin oranges and dried cranberries. It is the ultimate make-ahead dish that only gets better as the flavors meld in the refrigerator, making it a guaranteed star at any picnic or potluck.
🥗 Ingredients
The Pasta Base
- 16 ounces Bowtie (Farfalle) Pasta (one standard box)
- 2 cups Fresh Broccoli Florets (cut into bite-sized pieces)
- 1/2 cup Red Onion (finely diced)
- 3/4 cup Dried Cranberries (or dried cherries for extra tartness)
- 11 ounces Mandarin Oranges (one can, drained well)
- 1/2 cup Toasted Pecan Halves (roughly chopped)
Handmade Poppyseed Dressing
- 1/2 cup Mayonnaise (full-fat provides the best texture)
- 1/4 cup Sour Cream (adds a lovely tang)
- 3 tablespoons Apple Cider Vinegar
- 1/4 cup Honey (or granulated sugar)
- 1.5 tablespoons Poppyseeds
- 1/2 teaspoon Ground Mustard
- 1/2 teaspoon Kosher Salt (adjust to taste)
For Finishing
- 2 tablespoons Fresh Chives (finely snipped)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until 'al dente'—usually about 10-12 minutes.
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2
During the last 2 minutes of the pasta's cooking time, drop the broccoli florets into the boiling water with the pasta to blanch them slightly; they should remain bright green and crisp-tender.
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3
Drain the pasta and broccoli together in a colander. Immediately rinse with cold water to stop the cooking process and remove excess starch. Drain thoroughly.
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4
In a small mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, poppyseeds, ground mustard, and salt until the dressing is completely smooth and emulsified.
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5
Taste the dressing. If you prefer it more tart, add a splash more vinegar; if you like it sweeter, whisk in an extra teaspoon of honey.
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6
In a large mixing bowl, combine the cooled pasta, blanched broccoli, diced red onion, and dried cranberries.
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7
Pour about three-quarters of the poppyseed dressing over the pasta mixture. Toss gently with a large spatula until every piece of pasta is evenly coated.
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8
Fold in the drained mandarin oranges and toasted pecans very gently. We add these last to prevent the oranges from breaking apart and the pecans from losing their crunch.
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9
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' period allows the pasta to absorb the flavors of the dressing.
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10
Just before serving, check the consistency. If the pasta has absorbed too much dressing and looks dry, toss in the remaining dressing and a sprinkle of fresh chives.
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11
Transfer to a chilled serving platter and finish with a final dusting of freshly cracked black pepper.
💡 Chef's Tips
Always cook your pasta in water that is 'as salty as the sea' to ensure the noodles are seasoned from the inside out. To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant; this drastically improves the depth of flavor. If you are making this a day in advance, keep the pecans in a separate container and add them right before serving to maintain their crunch. For a lighter version, you can substitute half of the mayonnaise with plain Greek yogurt. Ensure the mandarin oranges are very well drained on paper towels so they don't water down your creamy dressing.
🍽️ Serving Suggestions
Pair this salad with grilled lemon-herb chicken skewers for a complete summer meal. Serve alongside a chilled glass of crisp Sauvignon Blanc or a sparkling apple cider. This dish works beautifully as a side for a honey-glazed ham during holiday brunches. For a vegetarian protein boost, add a cup of canned chickpeas or edamame. Accompany with crusty sourdough bread to soak up any extra poppyseed dressing.