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!

Thanks to Living Healthier Together for this recipe.