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Lighter Broccoli, Grape and Pasta Salad



Total Time: 2 hours, 30 minutes
Yield: 6 - 8 servings


Ingredients
  • 8 oz bow-tie pasta, cooked to al dente according to directions listed on package
  • 1 1/2 lbs broccoli, crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups)
  • 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat)
  • 1/3 cup mayonnaise (full fat)
  • 1/3 cup red wine vinegar
  • 1/4 cup light agave nectar
  • 3/4 tsp salt
  • 1/3 cup chopped red onion
  • 2 cups grapes, chopped into halves
  • 1 cup toasted pecans, chopped
  • 8 slices bacon, cooked and chopped
Directions

  • In a mixing bowl, whisk together plain Greek yogurt, mayonnaise, red wine vinegar, agave, salt and red onion. Place cooked pasta and chopped broccoli in a large mixing bowl and pour Greek yogurt mixture over top and toss to evenly coat. Cover bowl with lid or plastic wrap, transfer to refrigerator and chill 2 hours. Toss in chopped grapes, toasted pecans and cooked bacon just before serving.
  • Recipe Source: adapted slightly from Southern Living via myrecipes.com
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