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!