Broccoli Grape Harvest Salad

  • 1/2 (16 oz) box whole wheat farfalle (bow-tie) pasta
  • 1 lb. fresh broccoli
  • 1/2 cup light mayonnaise
  • 1/2 cup non-fat plain yogurt
  • 1/3 cup sugar
  • 1/3 cup diced red onion
  • 1/3 cup red wine vinegar
  • 1 tsp. salt
  • 2 cups seedless red grapes
  • 6 cooked turkey bacon slices, crumbled
  • 1/2 cup chopped pecans
Preheat oven to 350 degrees F.  Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through.  Then prepare pasta according to package directions. 
Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife.  In a large bowl, whisk together mayo, yogurt, sugar, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes.  Stir to coat.  Cover and chill for up to 3 hours.  Stir in bacon and toasted pecans just before serving, enjoy!