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Broccoli Salad
Yield:
6
servings
Prep:
10
minutes
minutes
Cook:
10
minutes
minutes
Total:
20
minutes
minutes
A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a “skinny” Greek yogurt dressing!
5
stars (1 rating)
Ingredients
8
ounces
farfalle pasta
6
slices
bacon
,
diced
1
head broccoli
,
cut into florets and finely chopped
2
cups
seedless red grapes
,
halved
⅓
cup
diced red onion
¼
cup
chopped pecans
For the dressing
½
cup
plain Greek yogurt
½
cup
mayonnaise
⅓
cup
red wine vinegar
1
tablespoon
sugar
½
teaspoon
dried thyme
Kosher salt and freshly ground black pepper
,
to taste
Instructions
To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
Serve immediately.